Best Lemon Snowflakes Recipes

LEMON SNOWFLAKES

Steps:

• In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky., Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

LEMON SNOWFLAKES

Steps:

• In a mixing bowl, combine cake mix, whipped topping and egg.
• Beat with electric mixer on medium speed until well blended.
• Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :).
• Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat.
• Place on ungreased cookie sheets.
• Bake at 350F for 10-12 minutes or until lightly browned on edges.

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.

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 SNOWFLAKES

Steps:

• 1. In a large bowl, combine the cake mix, whipped topping, and egg until well blended. Batter will be very sticky. Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350 for 10 to 12 minutes or until tops are cracked. Remove to wire racks to cool.

LEMON SNOWFLAKES

Steps:

• 1. Put cake mix, cool whip and egg in a medium size mixing bowl. Mix well with mixer. Mixture will be very sticky. Place powder sugar in small bowl. Drop tablespoon amount of cake mixture into powder sugar and roll. Drop onto parchment paper and bake for 10-12 minutes at 350 degrees. Store in airtight container

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.

LEMON SNOWFLAKES

Steps:

• Combine all but powdered sugar. Batter will be very sticky. Drop by teaspoon in powdered sugar. Roll lightly to coat. Place on ungreased cookie sheets and bake at 350 degrees 10-12 minutes or until lightly browned.