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. 
Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!
yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.
I’ve never made homemade jam before…but wow this sure does look delicious!
It would be great in some thumbprint cookies or linzer cookies…yumm.
I’ve never had strawberry & blueberry jam before. That looks divine!
Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂
Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!
Sarah – This recipe does not require pectin.
Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010
beantownbaker — June 15th, 2013 @ 11:44 am
I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.