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      • Chicken with Snap Peas
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      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
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      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Carrot Soup with Yogurt
      • Velvety Squash Soup
      • Mushroom Soup with Barley & Thyme
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      • Mixed Vegetable & Farro Soup
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      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
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      • Creamy Spinach Feta Dip
      • White Bean Dip
    • Main Course >
      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
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      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
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      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
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      • Fresh Corn Sauté with Pepper & Onion
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Lemon Cake Mix Cookies

 Click to download recipe.
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back to Recipe File
photo of finished Oatmeal Chocolate Chip Cookies recipe
Makes 3 dozen cookies. Serving size 2 cookies.
From MyRecipes.com.


 Ingredients
1 large egg
⅓ cup lemon curd (available in most supermarkets)
6 ounces frozen whipped topping (like Cool Whip, about 3 cups), thawed
1 (15.25-oz.) package lemon cake mix (such as Duncan Hines Lemon Supreme)
½ cup granulated sugar
½ cup (2 oz.) powdered sugar

​
Nutritional info per cupcake
​
​Calories:  218
Total Fat:  8g
Cholesterol:  38mg
Sodium: 228g
Total Carbohydrates: 36g
Total Sugars: 29g
Directions
  1. Preheat oven to 350°F.
  2. Whisk together egg and lemon curd in a large bowl until thoroughly blended. Add whipped topping, stirring well to combine. Stir in cake mix until combined. 
  3. Place granulated sugar in a medium bowl. Place powdered sugar in a separate medium bowl. Shape dough into balls (about 2 tablespoons each). Working with 1 ball at a time, roll in granulated sugar until well coated. Transfer ball to powdered sugar, and coat well.
  4. Place balls 3 inches apart on 2 large rimmed baking sheets lined with parchment paper (8 cookies per baking sheet). (Remaining dough balls can sit, uncovered, at room temperature for up to 30 minutes.) 
  5. Bake in preheated oven until tops are set and cracked, 12 to 14 minutes (tops will feel soft). Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 10 minutes. 
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