Easy Lemon Cookies (2 WW Pts)
This recipe comes from Allrecipes.com. After reading the reviews, it seemed that a lot of people thought they tasted “boxed-cake-mixy” and not very lemony. Since I had some lemons in the fridge and love the taste of lemon, I altered the recipe some in an attempt to make them with a tangy lemon flavor.
The flavor was great, although I undercooked them a bit. I forgot to reduce the temperature of my oven to account for the fact that I was baking them on a dark cookie sheet. All of hubby’s coworkers liked the cookies.
Easy Lemon Cookies – 2 WW pts – makes 2 dozen (Original recipe from Allrecipes.com)
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract – I used juice and zest from 1 lemon
1/3 cup confectioners’ sugar for decoration
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract – I used juice and zest from 1 lemon
1/3 cup confectioners’ sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
I coated the cookies with a mixture of the juice and zest of one lemon mixed with some powdered sugar because I wanted a tangy lemon flavor.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)
1 cookie: 111.4 Calories, 3.1 g Fat, 17.0 mg Cholesterol, 145.1 mg Sodium, 7.6 mg Potassium, 19.4 g Carbs, 0.0 g Dietary Fiber, 11.2 g Sugar, 1.5 g Protein
WW POINTS = 2
1 cookie: 111.4 Calories, 3.1 g Fat, 17.0 mg Cholesterol, 145.1 mg Sodium, 7.6 mg Potassium, 19.4 g Carbs, 0.0 g Dietary Fiber, 11.2 g Sugar, 1.5 g Protein
WW POINTS = 2
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ı lıke banana bread
very goog !
Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.
Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.
I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
~ingrid
This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.