Recipe: Tasty Cinnamon lemon cookies

Cinnamon lemon cookies. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. In a seperate bowl, combine flour, cinnamon, baking powder, lemon zest and salt.

They're perfect with coffee, tea, or any. Today we' re making some really simple and easy cookies, with a nice, autumny cinnamon flavor. Add in vanilla, cinnamon, lemon rind and eggs and mix. You can cook Cinnamon lemon cookies using 9 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Cinnamon lemon cookies

1. Prepare 1 cup of sugar.
2. Prepare 1/2 cup of butter or margarine. Softened.
3. Prepare 1 of egg.
4. It's 1 tsp of vanilla.
5. You need 1 1/2 cups of all purpose flour.
6. Prepare 1 1/2 tsp of ground Cinnamon.
7. Prepare 1 tsp of baking powder.
8. Prepare 1/2 tsp of grated lemon peel (I grate a whole medium lemon because we love the flavor). Please do not use concentrated lemon juice.
9. Prepare 1/4 tsp of salt.

Finally add the flour, baking soda and salt. Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. GF Cinnamon-Lemon Cookies lisa Upstate NY. Quick and easy cinnamon cookies recipe, requiring simple ingredients and loaded with cinnamon!

Cinnamon lemon cookies step by step

1. To my beautiful children. Read the whole recipe first, check cabinet for supplies and then start. I’m watching you..
2. Also since I live in a mountain state I have to use high altitude flour in lieu of all purpose. Which means my cookies are a little flat but they are Still very tasty..
3. In a mixing bowl cream together sugar and butter. Beat in eggs and vanilla..
4. Creaming is the art of mixing until smooth. Not just blending. So keep On mixing until the color changes to light yellow..
5. Combine flour, cinnamon, baking powder, lemon peel and salt. Add flour to butter mixture. Hand Blend well. Get all the crumbs from the bottom too. The dough will be fairly stiff..
6. Cover and refrigerate 2 hours. No cheating..
7. Preheat oven to 350 degrees.
8. Make cinnamon sugar. Mix 1/4 cup of sugar and 1 teaspoon of ground cinnamon. You won’t use all this so save the rest for toast during the week..
9. Shape into small balls about 3/4 of an inch in diameter. I am really bad about making sure all of the balls are the same size so just do your best..
10. Roll balls in cinnamon sugar to coat..
11. Lightly grease 2 cookie sheets and set cookies 1” apart. They will spread so make sure you give them a little growing room. Oh and be careful they roll around as you are trying to put them in the oven..
12. Bake at 350°F for 10 minutes or until edges are lightly browned. Cool slightly and remove from pan to cooling rack..
13. And as always bake with love. Your baking relationship will thank you for it..
14. Note - these cookies taste much like snickerdoodles with a zing of lemon. They are absolutely delicious but only keep for about two days so eat them quickly..

To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. These Lemon Crescent Cookies are a take on traditional vanilla crescent cookies, which are common in Europe, especially around the holidays. They are a tender and delicate shortbread cookie that include ground nuts, adding both flavor and texture. Whip the icing sugar, egg white with lemon juice into a soft peak meringue. Sieve the flour and cinnamon into a bowl and add a little pinch of salt which will help bring out the flavours.

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