Low Fat Lemon Cookies Recipes

LOW FAT LEMON MERINGUE COOKIES

Steps:

• Preheat oven to 400°.
• Line two baking sheets with baking parchment and set aside.
• Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
• With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
• Beat in vanilla, then by hand fold in lemon zest.
• Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
• Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.

LOW FAT LEMON CRINKLE COOKIES

Steps:

• 1. Mix the first three ingredients in large bowl. Batter will be sticky and thick. I have also squeezed a wedge of lemon or two into this for more lemony flavor.
• 2. Form dough and take by teaspoonfuls and roll in powdered sugar. Place on cookie sheet. (I sprayed with oil, but recipe didn't call for it) Leave a good space between them, they really grow when they are baked!
• 3. Bake in 350 degree oven till edges get golden. Recipe she gave said 8-10 minutes but I thought it needed to bake longer than that. Try about 15 minutes.
• 4. Let rest for about a minute in the pan, then put on wire rack to cool. Enjoy!

LOW FAT LEMON COOKIES

Steps:

• PREHEAT OVEN TO 350. IN A LARGE BOWL, COMBINE CAKE MIX,EGG,KOOL WHIP . THE BATTER WILL BE STICKY.
• FORM DOUGH INTO TABLESPOONS AND ROLL INTO POWEDERED SUGAR.
• BAKE 11 MINUTES,OR UNTIL EDGES ARE LIGHTLY GOLDEN. COOL ON WIRE RACK. DELICIOUS!!!!!

LOW FAT LEMON CRINKLE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.