Lemon Cookies From Cake Mix Recipe
Lemon cookies from cake mix thumbprint style are easy with curd or jam on the top. A quick dessert baked in the oven with Cool Whip or no egg options.
Servings: 24
Equipment
- 1 baking sheet
- 2 bowls
Ingredients
- 1 box cake mix lemon flavor
- 2 large eggs at room temperature
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Cover the top of the bowl and refrigerate for 30 minutes so it is a bit stiffer and easier to roll, and won't spread as much.
- If you want prettier, pour some confectioner's sugar in a small bowl. Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the confectioner's sugar until completely coated.
- Place the coated cookie dough balls at least 3" apart on the prepared cookie sheets. Bake for 9-11 minutes until lightly golden and spread out. Keep on sheet, set on a cooling rack before removing.
Video
Notes
Thumbprint Lemon Cookies
Use a teaspoon measuring spoon to press into the center of each cookie once removed from the oven to create an indent in the top and then allow to cool for at least 5 minutes before spooning a filling into the center.Nutrition
Serving: 1oz | Calories: 132kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 0.04mg | Calcium: 62mg | Iron: 1mg