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. 
Love any type of mousse- esp if it’s pink!
Love the pink! So cute and it looks and sounds delicous! Thanks!
This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!
Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.
I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!
This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!
Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!
Lovin’ the cranberryness here!
Love the pinkness and love the recipe!
This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!
This mousse looks divine! I could not be trusted around it.