Second to my love for pumpkin is my love for lemons! I like lemons in water, lemons in diet coke, lemon poppyseed cakes, and, possibly most importantly, lemon cookies.
I have such vivid memories of going to Paradise Bakery for lemon cookies with my mom and sister when we were younger. This must be where my obsession with these cookies began. In an attempt to recreate this childhood favorite, I found a recipe online so I could bake these at home.
5 Ingredient Lemon Cookies - recipe adapted from here.
Pour a box of lemon cake (not lemon bar) mix into a bowl or mixer.
Add two eggs.
Add 1/3 cup canola oil (you can use vegetable oil if that's what you have, but canola is very heart healthy!).
Add zest from 1 lemon.
Add juice from 1 lemon. (Tip - roll the lemon with the heel of your hand before you cut it. This makes it easier to juice.) Also, make sure they are "happy lemons"...or in layman's terms: remove the seeds!!!
Refrigerate the mix for 30 minutes (this makes the cookies fluffier).
Use an ice cream scoop to achieve the perfect size cookies. Optional: roll them in a bowl of powdered sugar. This step does make them look very pretty after you bake. :)
Place on oil sprayed cookie sheet and bake for 10 minutes at 375. Note - the cookies will not look done when they are ready to come out, but the bottom will be lightly golden.
Let cool on cooling rack.
Eat your warm lemon cookies with coffee or tea!
To print the recipe click here.