Reviewed: Dec. 17, 2009

Very good and easy. I followed the recipe exactly and thought they were tasty. Had to bake about 10-11 minutes. Rolled in powdered sugar, but didn't get the same look as in the picture.

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Erin F

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Reviewed: Dec. 17, 2009

These were really good, and very simple to make. I used the zest and juice of a lemon instead of the extract, as I didn't have any on hand. I also put the dough in the freezer for a half hour to make it easier to work with. Really nice texture! We picked these out for my son because he has a milk allergy, and if you use cake mix with no milk ingredients (such as Duncan Hines) you have an easy, milk- and butter-free cookie!

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BLBREWER

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Reviewed: Dec. 17, 2009

These cookies are ok for being a cake box cookie. I followed the recipe exactly and I wasn't thirlled with the lemon flavor. They do taste a little "fake" (which they are) Probably won't make again unless requested. Thanks for sharing.

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MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

Living In: Grand Island, New York, USA

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Reviewed: Dec. 17, 2009

My husband and I both loved these! I made them last night for teacher gifts, along with a couple more things. I followed the directions exactly and they turned out wonderful! I will definitely be making these again and I can't wait to try other variations! Thank you for sharing!

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Alison

Cooking Level: Expert

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Reviewed: Dec. 16, 2009

Didn't really care for these. After reading the reviews, I opted to use fresh lemon juice and some rind in place of the lemon extract but I still did not find the flavor appealing. I really expected a better cookie. I won't make these again.

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THERESA R.

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Dec. 16, 2009

These are easy to make and taste super yummy.

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ALIMATIC

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Reviewed: Dec. 16, 2009

WOW - these cookies were the easiest I've ever made. They taste great - look great - couldn't be easier. This recipe is a keeper.

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beanlovr

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Reviewed: Dec. 16, 2009

I followed this recipe exactly--No MODIFICATIONS prior to baking (basically cause I forgot to buy fresh lemons!) Crumb is nice, crispy on the o/s and chewy i/s. I had to bake all of 9 mins. at 375 just to get the inside to set. Since one reviewer complained they were too sweet, I shook off the excess powdered sugar. But it baked into the cookie, and created a smooth brown crust. A quick sprinkle of more powdered sugar gave it that festive look that looked so nice in the picture. And the flavor? Ok, if you like boxed lemon cake mix, which is exactly what it tasted like. But I do think that the addition of fresh lemon juice and zest would give these a much-needed boost. Anyway, the Cub Scouts are taking these to a nursing home sing-along tonight, and my 9 year-old son thinks they're great--and don't kids have the last word when it comes to cookies?!

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SThornton

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Reviewed: Dec. 15, 2009

I give these cookies TEN stars! So delicious! I've never seen my husband go this crazy over any cookie ever! He couldn't stop eating them. The changes I made: used yellow cake mix and 1 tablespoon lemon extract. Perfection!

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sadieandleo

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Reviewed: Dec. 15, 2009

I LOVE these cookies. This is my 1st review ever. The one thing I changed was I used the juice and zest of a lemon (no extract). The 1st batch I baked for about 8 min. the 2nd batch 10 min. and the 2nd batch was perfect. A word of caution dont take a breath when biting into these.

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bsutton

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Reviewed: Dec. 15, 2009

Love these cookies! They have a great lemon flavor and are so easy to make. One tip --- they do spread so give them room on your cookie sheet

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Laura

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Reviewed: Dec. 15, 2009

When I make these I don't roll them in the sugar but I frost them with canned lemon frosting when cooled. Delicious.

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MARY ANN

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Reviewed: Dec. 15, 2009

delecious, but theres an easier recipe! lemon cake mix, 1 egg, and a container of cool whip, but you do have to grease the cookie sheet then. I think they turn out lighter when you use the cool whip.

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equinlog

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Reviewed: Dec. 15, 2009

These are very good for a quick batch of cookies. To the people who commented that they tasted fake - what do you expect from a short-cut cookie recipe. It's like when you bake a cake from scratch vs. from a mix - both are good but home made is much better.

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Laura E.

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Reviewed: Dec. 15, 2009

Wonderful easy, tasty cookies. Will make again, and again.

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BABurhans

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Reviewed: Dec. 14, 2009

Delish!! Very easy and so good.

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JAZZYJEWELZ

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2009

First time making lemon cookies, and my advice is to not over-bake them. Trial and error gave me a good batch for cookie donation for school. I ended up using lemon juice and rind in place of the extract after reading reviews. Will make again! Thank you!

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ANGIE96

Cooking Level: Expert

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Reviewed: Dec. 13, 2009

Fantastic! This recipe is super easy and you don't need to change a thing. Be sure to cool on a rack to prevent further browning on the bottom of the cookies. Best of all, they taste as great as they look!

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Becky

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

The best cake mix cookie I have tried - my son adored them. I couldn't track down my lemon extract so I used the juice of 1 lemon. It was perfect - and did not taste like fruit loops at all to any of us!

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Cookiemommie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Dec. 11, 2009

LOVE THESE! They're so easy, and come out so yummy!!! I used a 2 tsp scoop, and came out with 4 dozen from each batch. The powdered sugar makes a bit of a mess, but that's half the fun right!?!

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