These bold Lemon Cookies have several secret ingredients for powerhouse lemon flavor sure to please any lemon lover. You can’t go wrong with this easy classic.
Who else is tired of bland, boring, lemon cookies? If a cookie is supposed to taste like lemon it should burst, explode, sing across your tongue! Ok, maybe I’m a bit wrapped up in this problem but as a serious lemon lover the struggle is real.
The secret to flavorful lemon snowflake cookies
These cookies pack a wonderful lemon flavor punch! A combination of lemon oil, lemon extract and lemon zest give a bold, bright lemon flavor in a perfect chewy cookie. I always like to make sure that holiday cookie plates have something with a different, bold flavor to round out the shortbread and chocolate and gingerbread. Lemon is a perfect fit for that.
What is your favorite cookie for the holiday plate?
Tools In This Post: If you ever cook with lemons you really need a zester. Microplane makes a top notch one that is easy to use and does a great job. Bonus, they now come in a bunch of snazzy colors. It is a low cost investment in your kitchen that you will get a lot of mileage out of.
Lemon Oil can be hard to find at your local grocery store. I picked mine up at an Organic Co-op store we have locally. This is the one I bought which is cheaper on Amazon than I found it locally.
Nuts about lemons? You have to try my Drizzled Lemon Loaf. It is divine!
Secret Ingredient Lemon Snowflake Cookies
- 16 oz Cool Whip
- 2 large eggs
- 1 Tbsp. lemon extract
- 1 tsp. lemon oil
- 1 Tbsp. lemon zest
- 2 boxes instant lemon pudding 3.4oz each – sub vanilla pudding if needed
- 2 boxes lemon cake mix I prefer Betty Crocker
- Powdered sugar for rolling
- Preheat oven to 350 F.
- In the bowl of a stand mixer combine Cool Whip, eggs, lemon extract, lemon oil and lemon zest. Beat on medium speed for 1 minute.
- With the mixer on medium speed slowly add both boxes of pudding one at a time until combined. Then slowly add cake mixes one at a time until combined; batter will be very sticky.
- Use a cookie scoop (1oz size preferred) to make balls. Roll each ball in powdered sugar until well coated and place on an ungreased cookie sheet.
- Bake at 350F for 10 minutes until the cookies are set and edges are firm but not quite brown. Switch top and bottom sheets of cookies at the five minute mark.
- Let cookies cool for 5 minutes on the sheets and transfer to a wire rack to cool completely.
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Recipe Credit: Thanks to Elizabeth Barrett for sharing her family’s recipe for these cookies! The recipe is wonderful the way it is and I have not adapted it at all.
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