instant lemon cookies
(2 ratings)
This recipe came from my oldest daughter's Kindergarten teacher in 1983. This recipe is a staple in our house and ALWAYS is included on our Christmas Cookie trays! I have tried different combinations through the years and our favorites are: German Choc Cake mix with German Choc frosting. Spice Cake Mix with Cream Cheese Frosting (add a little orange peel) Buttered Pecan Cake Mix with Buttercream Frosting, decorate with ground pecans. It's important to decorate immediately because the canned frosting gets a hardened glaze on it once it's exposed to air and the sprinkles will run off more than they will stay on the cookie! Also, my own personal preference for baking cookies is to bake them on an AIRBAKE cookie sheet.
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(2 ratings)
yield
serving(s)
prep time
10 Min
Ingredients For instant lemon cookies
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1 Boxcake mix, lemon
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2eggs
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1/2 cvegetable oil
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1 canlemon frosting
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decorating sprinkles
How To Make instant lemon cookies
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1With mixer (hand or stand) mix cake mix, oil and eggs until thoroughly blended. Dough will be stiff. Drop by spoonfuls onto cookie sheet lightly sprayed with no-stick spray and bake at 350 for 9-11 minutes. Remove and let sit for additional minute (cookie will continue to cook) then cool completely on a wire rack. Frost with canned frosting and immediately put sprinkles on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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