Lemony Crisps Cookies Recipes

CRISP LEMON COOKIES

Steps:

• Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
• Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemonbutter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
• Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
• Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.

CRISP LEMON COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Gradually add flour and mix well. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed., Bake until edges are lightly browned, 11-13 minutes. Remove to wire racks to cool. Drizzle with melted vanilla chips.

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

LEMONY CRISPS COOKIES

Steps:

• 1. heat oven to 375
• 2. in large bowl combine cake mix, oil and eggs. stir with spoon mixing well
• 3. shape dough into 1" balls, 2" apart on ungreased cookie sheet.
• 4. place splenda in shallow dish, dip bottom of glass in sugar and press cookies flat. about 1/4" thick.
• 5. bake 5 to 7 minutes.
• 6. in small bowl combine powdered sugar and lemon juice until smooth. drizzle over cookies and sprinkle with yellow sprinkles if desired.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°. Prepare baking trays with parchment paper.
• In a large microwavable bowl, microwave the butter on 100% power for about 40-45 seconds until partially melted (the two sticks of butter should mostly still be there, but very soft with some melted butter in the bowl).
• Using a hand mixer, add sugars and beat on medium for about 1 minute until light and fluffy.
• Add the eggs and vanilla; beat on medium-high for 2 minutes.
• Add the lemon zest and combine.
• In a separate bowl combine the flour, baking powder, baking soda and salt using a whisk.
• Add the dry ingredients to the wet and mix on low speed until all the flour is absorbed.
• Add in the white chocolate chips and incorporate by hand.
• Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the parchment lined trays, leaving a few inches in between each cookie.
• Take the white chocolate chips from from the 'reserves' and press them lightly into the tops of each cookie. I used about 4-5 chips per cookie.
• Bake the cookies for about 8-10 minutes until lightly browned. I found that these cookies baked up quite fast so be sure to keep an eye on them. They are easy to over bake!
• Once they are done baking, allow them to cool on the tray for about 5 minutes. Move to a wire rack to cool completely.
• Store in an airtight container for 4-5 days or freeze for up to 3 months.

LEMON CRISPS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt butter or margarine over low heat.
• Stir together all ingredients, including butter or margarine, and mix well.
• Shape dough into 1-inch balls and place them about 2 inches apart on ungreased cookie sheets. Press flat with thumb.
• Bake for 9 minutes or until edges are golden. Cool on cookie sheets one minute. Remove to wire racks to cool.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

SWEET LEMON-THYME CRISPS

Steps:

• Into a bowl sift together flour, baking soda, and salt and stir in thyme. In a large bowl with an electric mixer beat together butter, granulated sugar, and zest until light and fluffy. Add egg, beating until combined well, and beat in lemon juice and gingerroot. Add flour mixture, beating until just combined.
• Halve dough and on separate sheets of wax paper form each half into a 14- by 1 1/2-inch log, using wax paper as a guide. Freeze logs, wrapped in wax paper and foil, about 20 minutes, or until firm, and up to 3 weeks. If frozen solid, bring logs to cool room temperature for ease of slicing.
• Preheat oven to 350° F.
• Cut 1 log diagonally into 1/4-inch-thick ovals and halve each slice diagonally. Arrange cookies about 1 inch apart on ungreased baking sheets and bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Immediately transfer crisps with a spatula to racks to cool. Make more cookies with remaining log if desired. Dust cookies lightly with confectioners' sugar.

CRISP LEMON THIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Cream butter, sugar and lemon zest until light and fluffy. Scrape the sides of the bowl.
• Add the lemon juice and lemon extract. Mix until well combined.
• Add the egg and mix until well combined. Scrape the sides of the bowl.
• Add the salt, baking soda, and flour. Mix until incorporated.
• Use a .75 oz scoop (my larger of the cookie scoops - black handle) or tablespoon to scoop the cookies onto the prepared baking sheets. Leaving 2" between the cookies. They will spread as they bake. Make sure to leave enough room.
• Bake until the edges are golden brown and the middle of the cookies are set. About 8-10 minutes
• Transfer the cookies to a cooling rack and allow to cool completely.
• Store at room temperature in a covered container.