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. 
You’re right- so easy there’s no reason not to try this! ha!
Love that this recipe is so simple and easy. A must have for Thanksgiving.
I LOVE homemade cranberry sauce! Tastes so good on the Thanksgiving Leftover Sandwich!
Delicious! Simple recipes need to be shared too…those are my favorite 🙂
This absolutely falls under the this-is-so-easy-and-so-much-better-why-would-I-ever-go-back-to-canned-version territory! I recently made turkey burgers with cranberry sauce dressing and used the canned kind – never again!
You’re so right…there is NOTHING better than homemade!
Wow, this sounds so easy and delicious! I’m cooking for the first time this year and can’t wait to make everything from scratch, which usually doesn’t happen when others in my family cook… 🙂
I’m jealous, I want this. I have to eat the stuff from a can because I’m allergic to cranberries and the stuff in a can is far away enough from real that I can get away with it. My grandma used to make cranberry relish which was amazing, but also broke me out into the most amazing hives.
I have never understood those that buy canned cranberries when they are so simple to make. Tastes way better than any can.
Thanks for your nice and simple cranberry sauce recipe.