Best 6 Lemon Sugar Cookie Snowflakes Recipes

LEMON SNOWFLAKE COOKIES

Steps:

• In a mixing bowl, combine cake mix, Cool Whip, and egg. Beat with mixer on medium speed until blended. Batter will be very sticky.
• Fill a cookie scoop half full with batter and drop into confectioners sugar and roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350 for 10-12 minutes or until lightly brown.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
• Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.

SPARKLING LEMON SNOWFLAKES

Steps:

• In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add lemon peel and egg; beat until well blended. On low speed, gradually beat in flour and salt until well blended.
• Heat oven to 350°F. On floured surface, roll dough 1/8 inch thick. Cut with lightly floured 2 1/2- to 3-inch snowflake-shaped cookie cutter. On ungreased cookie sheets, place 2 inches apart.
• Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix powdered sugar, lemon juice and water. Using small metal spatula, spread glaze on tops of cookies; sprinkle with sparkling sugar. When glaze is dry, store in airtight container.

SNOWFLAKE COOKIES

Steps:

• In large bowl, mix granulated sugar, butter, vanilla and eggs until well blended. Stir in flour, baking powder and salt. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. On lightly floured surface, roll about one-third of dough 1/8 inch thick. Cut with 1 1/2 to 2-inch star-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Repeat with remaining dough.
• In medium bowl, mix all glaze ingredients except coarse sugar crystals until smooth, glossy and pourable. Place cooled cookies together in pairs with about 1 teaspoon glaze, with points of top cookie between points of bottom cookie. Place cookies on cooling rack on cookie sheet to catch excess glaze. Pour 1 tablespoon glaze evenly over top and sides of each cookie, glazing only a few at time. When glaze is set but still soft, move cookies to another rack or waxed paper; sprinkle with sugar crystals. (Occasionally remove glaze from cookie sheet, and add a few drops of hot water as necessary to make glaze smooth and thin enough to pour; continue glazing.)
• In small bowl, mix frosting ingredients to make a frosting that can be easily drizzled or used in a decorating bag, yet holds its shape. Pipe snowflake designs on cookies. Let cookies dry completely before storing.

LEMON SUGAR COOKIE SNOWFLAKES

Steps:

• For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating.
• Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes.
• For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract.
• Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies.
• Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations.

LEMON SNOWFLAKE COOKIES

Steps:

• Preheat oven to 350°F and grease several baking sheets with nonstick spray.
• Stir together the flour, soda, tartar and salt.
• Cream together the butter, oil and sugar until well blended. Beat for 1 to 2 minutes until lightened in colour.
• Add the egg, lemon zest, juice and extracts. Blend well.
• Beat in the dry ingredients one half at a time until evenly incorporated. Dough will be soft, but let stand for 5 minutes or so to firm up slightly for easier handling.
• Put 2 Tbsp of granulated sugar into a saucer. Lightly oil the etched bottom of the glass tumbler (or salt shaker, small bowl or vase) making sure to coat all the grooves.
• With lightly greased hands form small portions of dough into 3/4-inch balls.
• Dip the top of each ball into the granulated sugar and place on the cookie sheets, sugar sides up, about 2 1/2-inches apart. Press down on cookie tops until design is imprinted and cookies are flattened to about 2-inches in diameter. (You may need to wipe sugar off glass peridically and re-oil)Garnish cookie tops with edible glitter if using.
• Bake one sheet at a time in the upper third of the oven for 10 to 15 minutes, or until the cookies are barely firm in the centers and faintly tinged with colour at the edges. Remove from oven, wait 2 or 3 minutes, then remove from cookie sheet to wire racks to finish cooling.
• Lightly dust tops with a little icing sugar to finish off. Let cool completely.
• Will keep in airtight storage at room temperature for up to 10 days or can freeze for up to a month.