Lightly grease cookie sheets; set aside. Combine cake mix, canola oil, water, lemon zest, and lemon juice in a medium bowl. Refrigerate dough for 10 minutes.
These lemon thumbprint cookies use cake mix, saving you time!
Servings and Ingredients
|1 (15.25-oz.) box Hy-Vee moist supreme lemon cake mix|
|¼ c. Hy-Vee canola oil|
|2 tbsp. water|
|1 tsp. fresh lemon zest, plus additional for garnish; if desired|
|2 tbsp. fresh lemon juice|
|Hy-Vee powdered sugar, for garnish; if desired|
Things To Grab
- Cookie sheets
- Small spoon
- Wire racks
Preheat oven to 350 degrees. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Press thumb into the center of each cookie.
Bake 11 minutes. Remove cookies from oven. If the cookie centers have puffed up during baking, re-press with the back of a small spoon.
Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks and cool. If desired, garnish cookie centers with lemon zest and dust cookies with powdered sugar.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 10g
- Protein: 0g