Luscious Lemon Cookies Cake Mix Recipes

LEMON CAKE MIX COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a large bowl, stir together cake mix, eggs, oil, and lemon extract until well-combined.
• In a separate bowl, pour powdered sugar.
• Drop a teaspoonful of cookie dough into the powdered sugar. Roll the dough around until completely covered.
• Place cookies on a cookie sheet.
• Bake for 6 to 9 minutes. Expect the tops to be cracked and crinkly, the bottoms to be slightly brown, and the center soft and chewy.
• Let the cookies cool completely on the cookie sheet before serving. Enjoy!

CRISP LEMON CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend cake mix, cereal, melted butter, and egg together in a bowl.
• Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake in the preheated oven until golden brown around the edges, 9 to 12 minutes. Cool for 1 minute before transferring from the cookie sheet to a wire rack to cool completely.

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

LUSCIOUS LEMON COOKIES

Steps:

• Mix all ingredients (except the reserved pie filling & powdered sugar).
• Drop by tablespoon onto a non-stick cookie sheet.
• Bake at 350°F for 10 - 12 minutes or until done.
• Bottoms of the cookies should not get too dark--light brown is good.
• Let cookies cool completely.
• Mix powdered sugar with enough lemon pie filling to make icing yellow, or do like I do and add some yellow food coloring, then spread over the cooled cookie.
• ENJOY!

LUSCIOUS LEMON SNAPS

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
• In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
• Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

LUSCIOUS LEMON CAKE

Steps:

• Prepare the cake mix according to the box, and bake as directed in 2 round pans.
• Remove from the pans to cool.
• Put the cakes back in pans, and poke cakes all over with a fork.
• Mix the boiling water with the Jell-O until dissolved.
• Pour half over each layer, and refrigerate for at least 3 hours.
• TO MAKE THE FROSTING: Pour milk into a bowl.
• Add pudding mix and powdered sugar.
• Blend with a wire whisk.
• Stir in the Cool Whip until completely combined.
• Refrigerate until ready to use.
• To frost, dip one cake pan in hot water for about 10 seconds.
• Unmold it onto serving plate.
• Spread with about 1 cup of frosting.
• Top with second layer, then frost top and sides of cake.
• Keep cake refrigerated until ready to serve.

LUSCIOUS LEMON COOKIES - (CAKE MIX)

Steps:

• combine softened butter with cake mix, eggs, lemon juice and zest - dough will be sticky - chill at least 1 hour.
• Preheat oven to 350 - roll dough by teaspoon full into small balls - roll in sugar - place on ungreased cookie sheet - flatten slightly with a small glass.
• Bake approximately 5 minutes - remove to cooling racks.
• Prepare glaze with powdered sugar and enough lemon juice to make it glaze consistency - drizzle over cookies - the glaze will harden when cooled.