Super Easy Lemon Crisp Cookies

 

Boy, oh, boy, did Pillsbury drop the ball on this one.  I had purchased a box of their Moist Supreme Lemon cake mix and tucked away on the side panel of the box was a recipe titled Lemony Crisps.  It was hardly noticeable but I saw it and looked interesting and cut it out for my archives.  Then, decided to give it a try.  LOVE THEM!!!  Someone asked me for the recipe and I said no problem, it was Pillsbury I will just go to their web site and give it to you.   Ummmm, it's not there.  Why would they omit this recipe from their collection?  I have no idea!  So, I will share this with you in case you missed it too.  Please note that with all cookies I make, I use a parchment lined cookie sheet for baking.  I like how the cookies turn out cooked on the parchment paper and sticking is no issue.

Lemony Crisps

1 (18.25) Lemon Cake Mix (any brand will do, I used pink lemonade)
1/3 cup vegetable oil
2 Eggs
1/4 cup sugar

Glaze
1 cup powdered sugar
2-3 tablespoons lemon juice
Food coloring or gel (optional)
Colored sugar (optional)

Preheat oven to 375 degrees. 

In a large mixing bowl, add cake mix, oil, and eggs and mix with an electric mixer until well mixed (instructions said to stir with spoon until thoroughly moistened but I find the mixer works better).

 

Use a small cookie scoop (I use a #60 which is about 2 tsp. scoop) and place onto ungreased cookie sheet (or parchment paper lined sheets like I prefer) about 2 inches apart.  If you don't have a scoop, shape into about 1" balls.  Place sugar into a shallow bowl. Dip a flat bottom glass into sugar and press the balls down flattening slightly (tip: dip glass into dough first to get it sticky first and then into the sugar).  Don't flatten out completely or the dough will stick to the bottom of the glass.  If you find that it is sticking a lot, you can refrigerate the balls and then press. 

 

Bake at 375 degrees for 5-7 minutes or until edges start to turn a light brown.  Remove from oven and allow to cool for about a couple minutes and transfer to a cooling rack (as with all cookies, this is very important to allow to set otherwise you squish your cookie shapes).

 

Once all your cookies are cooled, in a small bowl combine powdered sugar and lemon juice and stir until smooth.  I you would like to add color do so now. 

 

Before you drizzle the glaze over the cookies transfer cookies to a sheet of wax paper in a single layer unless you have enough room on your cooling racks.  The best way to apply the drizzle is to transfer to a sandwich baggie and clip one of the bottom corners very small.  The glaze will spread a little bit so if you want to put a pattern on them keep this in mind.  I usually do a zigzag type pattern or a funky folk art flower.  This is the point that you will want to sprinkle colored sugar if you want, before the glaze starts to set up.  Allow to set up.  If you are going to stack, allow to dry overnight.  Some of them might still stick a little but I usually place into a Rubbermaid type container in layers with wax paper between the layers.

 

Yields about 4 dozen cookies (with the scoop, I get about 40-41)

 

Note: I had the hardest time trying to find a glass with a flat bottom, so I used my stainless steel flat edge meat pounder (hey, whatever, it worked just fine, LOL).

When dough is mixed is should look like this (I used pink lemonade cake mix).  This is my cookie scoop (#60 - 2 tsp. size)

Place balls on a parchment paper lined cookie sheet (or ungreased cookie sheet).  These are my 25 year old air bake cookie sheets, they have seen a lot of cookies.

Press out cookies with a flat bottom glass that has been dipped in sugar, or in my case, my stainless steel meat press.  If you find the dough sticks, place in refrigerator for about 10-15 minutes and it will help with the sticking issue.

Glaze cookies all at once after they have cooled. Glaze cookies either while on the cooling rack or on a sheet of wax paper.  Allow to set up overnight before stacking.  Store in an air tight container.