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Sunny Lemon Cookies

February 8, 2010

Sunny Lemon Cookies

Every once in a great while, I get excited to bake cookies.  I don’t often like to do really putzy baking stuff, and to me, cookies are the epitome of putziness.  This weekend, though, I definitely got in the mood to bake, and I thought it would be a GREAT idea to bake cookies for a few special Valentines, which they will be receiving in the mail in a few short days.  I was a bit more ambitious than I should have been, making three types (I had it in my mind to make FOUR types, but after 4 hours in the kitchen, rolling out little balls of dough, I surrendered).   My other cookies were just basic oatmeal-with-add-ons, but these sunny lemon cookies — these were something pretty special.

I found the recipe for these lemon cookies from one of my favorite blogs, Gimme Some Oven.  I decided to make these not just because they were easy (so easy, you start off with a box of cake mix!  Talk about no fuss…), but because a few of my special Valentines really love lemon.  They turned out chewy, delicate and delightful — and though I mailed them off, I did save a few for at home.  I told Marc he can take them to work, but I will be surprised if they make it that long!  🙂  If you are a lemon lover as well, you MUST make these.  I can’t wait to try them again!  (I actually have my sights on trying them with the orange cake mix next time.)

Sunny Lemon Cookies

makes about 40 cookies, depending on size

  • 1 box lemon cake mix (I used Duncan Hines, but use whatever you see/whatever is on sale)
  • 2 eggs
  • 1/3 c. vegetable oil
  • Juice of half a lemon
  • Zest of half a lemon
  • 1/3 c. powdered sugar
  1. Preheat oven to 375.
  2. In a large bowl, mix together lemon cake mix, eggs, vegetable oil, lemon zest and lemon juice until a dough forms.  I did this by hand, and I think the dough really is too thick and to sticky to do it with a beater.
  3. Form into small balls and roll in powdered sugar.  Place cookies on a lightly greased cookie sheet
  4. Bake for 6-9 minutes, until the cookies are fluffy and lightly browned on the bottom.
  5. Let cookies sit on sheet for 1-2 minutes and transfer to cooling rack.

Voila!  Enjoy!  I can’t wait to make these again — and soon!

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3 Comments leave one →
  1. February 8, 2010 5:45 pm

    Thank you for posting this! I love, love, love these cookies when my coworker brings them in and haven’t seen the recipe yet. I will have to make these soon – yum.

  2. Kristen Day permalink
    February 15, 2010 10:30 pm

    Hi, I’m Kristen. I work with Christian and I love your blog!

    I tried this recipe over the weekend and perhaps my lemon was too juicy; I had more of a brownie batter consistency than a dough. I spread the batter in a greased 13 x 9 Pyrex dish and baked at 375° for 20-25 minutes. The resulting cookie bars were really tasty! I also made an icing from confectioner’s sugar, lemon juice and almond extract.

    I haven’t figured out why my cookie dough was so wet. That juicy lemon could be the culprit, or perhaps it was the Betty Crocker “super moist” cake mix? I’m curious to know if anyone else had this issue and what the solution was.

    • February 16, 2010 7:30 pm

      Hi Kristen! Thanks for reading! Mine was pretty sticky too — like really a lot stickier than I thought. But I just went ahead and made them (because I wasn’t sure if the cake mix was to blame), and they turned out great. Must be the same thing?

      I used the Duncan Hines box — I’m not sure what Betty’s got up her sleeve.

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