Reviewed: Mar. 11, 2009

Yummy, I accidentally made these with water and have not yet tried them with the oil, but I have to say they were a hit made the wrong way. They were very light, I made them for a bake sale and called them "Lemon Cake Cookies" not because they're made with cake mix but because they were likel little discs of cake.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Mar. 8, 2009

I made these for a pot-luck dinner where the theme was lemon. They were my second dish and of course the easier dish I made. However, they were the hit of the night. Everyone loved these cookies!

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GSimms

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Reviewed: Mar. 7, 2009

Everyone (including those that don't care for lemon) loved these cookies!!! I followed the recipe exactly & the cookies came out perfect. The lemon taste was evident but not overpowering at all. I did chill the dough for about an hour before I rolled it in the powdered sugar. I also baked in my convection oven at 350 degrees. I baked two cookie sheets at a time & rotated them after four minutes of baking. Total baking time was eight minutes.

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Loves 2 Cook!

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

It was good the first time I tried it..so this time I added just a little more Lemon..My family Loves Lemon...can't get enough!

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EJ

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Feb. 28, 2009

These cookies were really fun to make. Don't worry if you don't have lemon extract, simply use lemon juice and they will come out delicious. Be careful with cooking them, as some could turn out quite crispy on the outside.

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dessert baking feind

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Reviewed: Feb. 22, 2009

These are great. Everyone asks for the recipe each time I make them.

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punkinlover

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Reviewed: Feb. 22, 2009

As one reviewer recommended, I substituted yellow cake mix for lemon and used two teas. of lemon extract, I rolled them in a mixture of granulated sugar and lemon zest, I even forgot to refrigerate them first, and did not find them too sticky at all. Delicious and easy. And it didn't taste like it was from a cake mix. Thanks for the recipe.

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jenni

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Reviewed: Feb. 22, 2009

My family and I just thought these were ok. I made exactly as the recipe states. Probably wont make again.

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alinbo

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Reviewed: Feb. 16, 2009

Oh my goodness!! These cookies are the BOMB!! Such a nice change from chocolate chip cookies, oatmeal cookies, peanut butter cookies, etc. I baked them in 350 degree oven because that seems to be what I bake all my cookies at. Bake them about 8 minutes and came out nice and soft. Pretty too :-)

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SHERRIBERRI

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Feb. 15, 2009

I'd actually give this 4 1/2 stars. When will Allrecipes allow us to do that? We loved the taste but I found the dough to be very sticky, even after refrigerating overnight. I did use the juice and zest of a lemon rather than the extract. As far as the Fruit Loop taste, my husband is a fan but didn't think they tasted like that and he gave the cookies 5 stars...which is rare for him. I had to lightly oil my hands to roll them. That's how sticky this batter was!

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 13, 2009

Yummy Cookies. I added 3 tsp of lemon juice and the zest of one lemon into the mix. Still not quite as lemony as I'd like, so on the second batch I put a few drops of lemon juice on the cookie shortly after it came out of the oven and that was better. Pretty looking cookies, easy too (even w/ all of my alterations!)

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leah

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Reviewed: Feb. 13, 2009

Perfection!! My family asks me to make these for every occasion. No need to add zest or anything. Depending on the size of cookie you make you will need to vary cooking time. When bottom looks a little golden they are done. Also, they taste so good with any cake flavor you prefer. Lemon is my personal fav w/ banana cake mix w/ added chocolate chips coming in a close 2nd.

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Kelly

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Reviewed: Feb. 12, 2009

SO easy and SO good! For those concerned about the "Fruit Loop" flavor, try using a yellow cake mix instead of lemon-flavored. I did this, added 2 tsp. lemon zest, a couple tsp. of lemon juice, and still added the lemon extract. They turned out to be very delicious and lemony. I like it that they are chewy, and that they look so delicate. They disappear quickly. This is a keeper - thanks!

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lg48tn

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

Very easy to make. My daughter loved them!

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Michelle

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Reviewed: Feb. 6, 2009

I was surprised at how well we liked these cookies! My husband devoured them! Instead of oil, I used 1/3 heaping cup of applesauce. I also added a small package of sugar-free lemon jello. They turned out perfect. If you like the flavor of lemon, you'll love these easy to make, cake-like cookies!

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Debiwebi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Elmira, Oregon, USA

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Reviewed: Feb. 5, 2009

This was the first lemon cookie recipe that I have made. It will not let you know! These cookies are now my family's and co-worker's favorite!! I did take the advice of another baker and used 1 Tbsp of fresh lemon juice vs. lemon extract, it really added flavor and freshness to the cookies. I will be using this recipe quite often!

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KMiller18

Cooking Level: Expert

Home Town: Cerritos, California, USA

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Reviewed: Feb. 3, 2009

I give this a C+ cookie. Quick and easy for kids since it taste like sugar cereal - Fruit Loops is right! The 2nd time, I added about 1/4 cup of fresh lemon juice and the zest of one lemon. This helped cut the sweetness and added a real lemon flavor. Still, it's a lot of effort to improve a cake mix cookie. But when you're low on ingredients and want a light cookie, this is the recipe for you. With improvements, it made a nice lemon tea cake. TIP- with the addition of the lemon juice, the batter is very soft, so refridgeration is definitely needed. I baked it for 12-13 min. with the extra juice.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 3, 2009

Overall the lemon cookies were great, but very sweet.Next time im going to refriderate the dough so their a little more fluffy.

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Amber_R

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

I added lemon zest and used 2 tsp. of juice from the zested lemon instead of the extract. I also rolled them in granulated sugar instead of the powdered. These were very pretty and tasty too!

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Jennifer

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Reviewed: Jan. 30, 2009

simply said....these are great!! So sweet and moist and tasty. I was a little nervous about adding the lemon extract, I thought it might make them to lemony, but no they are perfect!

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