As a kid, my mom made these cookies quite frequently. I love how soft the centers are in comparison to the crispy crust. They’re just the right mix of sweet and tart, and wonderful to take to summer gatherings. Of all lemon cookies, these are in my top 2 recipes of all time. They just couldn’t get any simpler.
Yesterday morning, Husband called from work to let me know that today is “sweets day” and that the office will be selling goodies to raise $ for a children’s charity. All in all, they’d requested 100 cookies and 50 cupcakes of varying flavor combinations. The catch, yesterday the power company was working in the area and had turned off our electricity from 8am-2pm! In a pinch, I choose this recipe to make the baking day smoother…once it finally began. This recipe can be made with any flavor cake mix.
Makes about 35 cookies
1-18.25 oz lemon cake mix
2 eggs
1/2 c. oil
1/2 c. powdered sugar
Preheat oven to 350F. Place cake mix in a large bowl. Add eggs
and oil and stir to combine. (If too soft, refridgerate for one hour). Place teaspoon-sized dough balls into a bowl filled with powdered sugar and roll to coat. Arrange on an ungreased cookie sheet. Bake 6-9 minutes. Cool and remove from baking sheet.
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