Description
Lemon Snowflakes are delightful citrus cookies made with lemon cake mix, softened butter, and fresh lemon juice and zest. Rolled in powdered sugar and baked to a soft, crackled perfection, these treats offer a bright, tangy flavor and a tender texture perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box lemon cake mix
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Dough: In a large bowl, combine the lemon cake mix, softened butter, egg, lemon juice, and lemon zest. Mix thoroughly until a soft, cohesive dough forms.
- Form Balls: Using your hands, roll the dough into 1-inch diameter balls to ensure uniform cookie size.
- Coat in Sugar: Place the powdered sugar in a small bowl. Roll each dough ball in the powdered sugar until completely coated, giving the cookies their signature white crackled appearance.
- Arrange for Baking: Place the coated dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set and the tops exhibit a crackled “snowflake” look. Avoid overbaking to keep the cookies soft.
- Cool: Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overbake to maintain the soft texture of the cookies.
- Spacing cookies about 2 inches apart on the baking sheet prevents them from sticking together as they spread.
- Use fresh lemon juice and zest for the best citrus flavor.
- These cookies freeze well; store in an airtight container for up to 2 weeks.
