Cake Mix Lemon Pecan Cookies Recipes

LEMON CAKE MIX COOKIES

Steps:

• In a large bowl, mix well to combine cake mix, eggs, and vegetable oil.
• Place dough in the refrigerator for 30 minutes to chill.
• Preheat oven to 350 degrees. Line cookie sheets with silicone liners or parchment paper.
• Form dough into 1-inch balls. Roll in powdered sugar, if desired. Place dough balls on baking sheets at least 2 inches apart.
• Bake 10 to 12 minutes. Cool on cookie sheet for 3 minutes before transferring from cookie sheet to cooling rack to cool completely.

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!

CAKE MIX LEMON PECAN COOKIES

Steps:

• With mixer blend butter, eggs, milk and extract.
• Mix in cake mix and chopped pecans.
• Chill dough before placing on parchment lined baking sheet.
• Form into large balls, place on baking sheet and press down with fork.
• Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.

LEMON LEMONY PECAN COOKIES

Steps:

• Combine butter and sugar until fluffy. Add beaten egg, lemon juice, lemon rind and lemon extract; mix well.
• Combine flour, baking powder and salt; add to creamed mixture, beating until just blended. Stir in pecans.
• Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper and chill 2 to 3 hours or until firm. (may be frozen for later use).
• Unwrap roll and cut into 1/4 inch slices. Place on a lightly greased cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes. Do not overbake.

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.

EASY LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
• Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

LEMON CRINKLE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
• Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

LEMON CAKE MIX COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 minutes or until lightly golden. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough liqueur until desired consistency is reached. Drizzle icing over cookies.

CAKE MIX GOOEY BUTTER LEMON COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.