These cookies are absolutely stand-out, look like they came from a bakery and will pass the test at cocktail parties. And, while most recipes posted here start from scratch, this is THE exception. It comes from the side of a Pillsbury Moist Supreme Lemon Cake Mix box, and is made in easy moments. I do not even frost these cookies!
If made for kids lunches, you’ll need a half-hour in the morning. (But wrap in brown paper, or cool before wrapping in plastic.) When I pack these for my boys, their friends ask if they can be adopted!
Here’s my very slightly revised recipe (find the original here http://www.pillsburybaking.com/recipes/sparkling-lemony-crisps-3385):
Lemony Crisps by Pillsbury with slight revisions
1 pkg. Pillsbury Moist Supreme Lemon Flavored Premium Cake Mix
1/3 c. cooled melted butter, plus enough to grease a cookie sheet; or vegetable oil
2 lg. eggs
¼ c. granulated white sugar
Heat oven to 375° F. Grease a cookie sheet and dust it with granulated sugar.
Combine cake mix, melted butter or oil, eggs, stirring until smooth (you won’t even need a mixer!). The dough will be slightly sticky.
Place sugar into a small bowl. Roll cookie dough into 1″ ball shapes and roll the cookie in the sugar and align on a cookie sheet. Moisten the bottom of a flat-bottomed glass and dip it in the sugar, then use it to flatten each cookie to ¼” thickness.
Bake 5-7 min. and remove before edges turn light golden brown. Cool on the cookie sheet for about a minute, then remove to wire rack or bread board to cool completely. Serve. Makes about 20-25 large, bakery-sized cookies.
Note: Here’s what to do if you DO want to frost these cookies:
1 c. powdered sugar
2-3 T. lemon juice
Yellow or white decorator sugar
Stir powdered sugar with lemon juice in a small bowl until it reaches a consistency that is a little stiffer than pancake batter. Take a spoonful of the frosting and drizzle in ribbons across each cookie (from top to bottom), then immediately sprinkle with decorator sugar. Let stand until frosting sets. Serve.