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Lemon Cookies

This recipe for Lemon Cookies is another one of those that I've kept in my three-ring recipe binder for so many years that now I don't remember the source. I checked several of my older cookbooks, but I couldn't locate it. I decided to look online to see if I could find a source, and I found lots of postings for similar recipes, but none that were exactly like mine. The one I found that I was most interested in was from Stephanie's Kitchen. Her recipe was almost identical to mine, except that she had added fresh lemon juice and lemon zest to the cookie recipe. Fresh is always good, so that's how I made this batch of cookies. Thanks, Stephanie, for an updated version of my old Lemon Cookies.







Lemon Cookies
1 box (18.25 ounces) lemon cake mix
1 large egg
zest and juice from 1 lemon
1 (8 ounce) container Cool Whip, thawed
about 3/4 cup powdered sugar

Preheat oven to 350 degrees F.
In a large bowl, combine the dry cake mix, egg, lemon juice, and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky; refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with parchment paper. Bake for 8 - 10 minutes until lightly browned. Makes about 4 dozen cookies.





Roll the cookie dough in powdered sugar before they are baked.



Bake on parchment paper.



This recipe for Lemon Cookies is another one of those that I've kept in my three-ring recipe binder for so many years that now I don't remember the source. I checked several of my older cookbooks, but I couldn't locate it. I decided to look online to see if I could find a source, and I found lots of postings for similar recipes, but none that were exactly like mine. The one I found that I was most interested in was from Stephanie's Kitchen. Her recipe was almost identical to mine, except that she had added fresh lemon juice and lemon zest to the cookie recipe. Fresh is always good, so that's how I made this batch of cookies. Thanks, Stephanie, for an updated version of my old Lemon Cookies.







Lemon Cookies
1 box (18.25 ounces) lemon cake mix
1 large egg
zest and juice from 1 lemon
1 (8 ounce) container Cool Whip, thawed
about 3/4 cup powdered sugar

Preheat oven to 350 degrees F.
In a large bowl, combine the dry cake mix, egg, lemon juice, and lemon zest. Mixture will be crumbly. Fold in the Cool Whip until well combined. Batter will be sticky; refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a sheet pan lined with parchment paper. Bake for 8 - 10 minutes until lightly browned. Makes about 4 dozen cookies.





Roll the cookie dough in powdered sugar before they are baked.



Bake on parchment paper.



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