How To make Paper Lemon Cookies

Easy Glazed Lemon Cake Mix Cookies

These Easy Glazed Lemon Cake Mix Cookies are soft, chewy, and bursting with a delicious fresh lemon flavor. You only need 5 simple ingredients to make them and they're the perfect cookie for spring and summer!

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More Cake Mix Cookies:
Red Velvet Cake Mix Cookies:
Birthday Cake Mix Cookies:

EASY GLAZED LEMON CAKE MIX COOKIES

BAKING INSTRUCTIONS:
▪️ Bake in the oven at 350 degrees F for 8-10 minutes until the cookie edges are set and the center still looks slightly soft.
▪️ Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool further while preparing glaze icing.

INGREDIENTS:

Lemon Cookies
▪️ 1 15.25–oz box lemon cake mix
▪️ 1/2 cup oil (I recommend light olive oil, canola oil, or vegetable oil)
▪️ 2 large eggs

Lemon Glaze
▪️ 1 cup powdered sugar
▪️ 1 tbsp lemon juice (freshly squeezed)

KITCHEN TOOLS USED (affiliate):

▪️ Glass Mixing Bowl:
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▪️ Small Cookie Scoop:
▪️ Silicone Spatula:
▪️ Measuring Cups:
▪️ Cookie Sheet:
▪️ Pre-Cut Parchment Paper:
▪️ Wire Cooling Rack:
▪️ Cookie Airtight Storage Container:

CARA’S KITCHEN ESSENTIALS (affiliate):

▪️ Hand Mixer:
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▪️ Go-to Cookie Scoops:
▪️ Pre-Cut Parchment Paper:
▪️ Baking Sheets:

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1943 Lemon Cookies Recipe - The Old Cookbook Show

1943 Lemon Cookies Recipe - Glen And Friends The Old Cookbook Show
Lemon Cookies.
½ c. butter.
½ c. fine white sugar.
1 egg.
Grated rind of 1 lemon.
1¼ c. flour.
1 T. baking powder.
f.g. salt.

1. Mix as plain cookies.
2. Drop from teaspoon on buttered baking sheet.
3. Bake 8 to 10 mins.
Temperature 375°F.



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How to Make Puffy Lemon Cookies!

Hey everyone! These puffy lemon cookies are so yummy and very refreshing for summer! I love soft and chewy cookies, and these are perfectly pillow-y and delicious. I hope you give them a try, and if you do share pictures with me on Facebook and I would love to see them! (

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Recipe adapted from LDS Living with modifications:

Ingredients:

1 cup (2 sticks) butter
2 cups granulated sugar
1 tsp vanilla
2 eggs
2 tsp lemon zest (zest of about 2 lemons)
4 T. lemon juice (about 1 1/2 lemons)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 cups flour
3/4 cup powdered sugar to roll cookies before baking

Directions:

1. Preheat oven to 350 F
2. Cream together butter and granulated sugar until light and fluffy in large bowl
3. Add in vanilla, eggs, lemon zest, lemon juice and mix until combined.
4. Mix in salt, baking powder, baking soda, and flour until just combined.
5. Roll heaping tablespoons of dough in powdered sugar until coated. Place on parchment paper/Silpat lined baking sheet 3 inches apart and bake for 9-11 minutes.
6. Nom Nom Nom! :D

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Music courtesy of Audio Network Lavender Hill

Note: Recipe made in video and listed in this description box is doubled and makes about 3 dozen cookies. It can easily be halved to make about 18 cookies. :-)

Italian Lemon Knot Cookies | Tarallucci al Limone | No Butter Cookie

Italy's traditional lemon knot biscuits represent two individuals tying the knot in holy matrimony, they were highly common during weddings. It's a good thing that you can achieve a stronger lemon taste by icing the cookie because it's not too sweet and has a great moist texture.

Ingredients to make Lemon Knot Cookie
Egg - 1
Sugar - 1/2 cup
Oil - 1/4 cup
Lemon Zest - 1 tsp
Lemon Juice - 1 tbsp
All Purpose Flour - 1 cup
Baking Powder - 1 tsp

Method to make Lemon Knot Cookies
1. Whisk egg and sugar in a bowl and add oil and mix
2. Add some lemon juice and zest for the lemony flavor.
3. Add flour and baking powder to make a dough.
4. Refrigerate for 1 hour and take small portions and roll.
5. When it reaches 7'' long twist it and make a knot shape.
6. Bake them in a 180 degree pre heated oven for 18 minutes.
7. Make a lemon glaze with sugar and lemon juice.
8. Allow the baked cookies to cool down and dip them in lemon glaze and enjoy.

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#lemoncookies #knotcookies #italiancookies

Lemon Sugar Cookie Recipe - Roll out cookies #shorts

These lemon sugar cookies are so delicious and perfect for cutting into shapes! ????????????

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 ½ tsp lemon extract
• 1 ½ tsp vanilla extract
• 1 tbsp lemon zest

1. Whisk together the flour and salt. Set aside.

2. Place room temperature butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and pale yellow in color. If you do not have a stand mixer, you can also use a hand mixer.

3. Add egg and continue mixing until well incorporated. Scrape the sides of the bowl as needed.

4. Add extracts and lemon zest. Mix until incorporated.

5. With mixer on low, slowly add the flour mixture about a cup at a time. Mix until fully combined.

7. Roll the dough out to ¼ inch thickness on a piece of parchment paper. Chill the dough for 30 minutes or until the dough is hard to the touch.

8. Preheat oven to 350 degrees.

9. Use a cookie cutter to cut out the desired shapes.

10. Bake for 7 – 10 minutes or just before the edges start to brown.

11. Allow the cookies to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.

#cookies
#recipe
#rolloutcookies

Amazing Crispy Lemon Cookies Recipe | Perfect Treat

Crispy, Lemony, Buttery ! This simple Lemon cookies is so addictive ! In this video, I made it in bite size, you can make it bigger cookies !

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Makes about 12 dozens bite sizes cookies, 4-5 dozens bigger cookies
You'll need :
1 stick + 1 tbsp (130g) Unsalted butter, softened
1 cup (130g) Powdered Sugar
1 + 1/3 cup (160g) All Purpose Flour
1 Egg
3 tbsp Lemon Zest, finely grated (of 3 small or 2 Large Lemons)
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 tsp Baking Soda

Line baking trays in parchment paper. Preheat oven 350F or 180C.
Beat the butter a little, add powdered sugar in 2 batches. Add lemon zest, lemon juice and egg, mix and scrape bowl after each addition. At this stage, butter should be creamy and fluffy.
Add half of all purpose flour, salt and baking soda, mix or fold with spatula. Add remaining flour, mix or fold well, scrape bowl and mix again.
Transfer cookie dough into a piping bag fitted with a 1/2 inch (1 cm) round noozzle for bite size cookies. Or use 2 teaspoons to make small balls or tablespoon for bigger cookies.
Pipe a small amount about 0.6 ( 1.5 cm) tall pointy shape on lined baking trays. Leave gap 1.5 (3.5cm) in between cookies, they spread in baking. Bake in 350F or 180C oven for 7-8 minutes for crunchy cookie bites. For bigger cookies 12-15 mins or until cookies edge are golden brown. Leave cookies in trays for 3-4 mins or until they are not soft to transfer to cooling rack.
Multiple trays are needed, bake one tray at a time is better control of baking time. If bake more than one tray, do swap the trays after half time. If only have 2 trays, wait until tray is cool to pipe more.

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#cookies