Lemon Gems

This is a recipe that was in a cookbook my Grandma gave me as a gift when I was in high school.  There were a couple variations for Lemon Cookies in the book.  One called for using Cool Whip.  This one does not include Cool Whip but is the one that won out with my family.  I make these cookies every year – a few times during the Spring in fact.  These Lemon Gems are one of my Dad’s favorites.  He said I should get them posted to the website and I told him that as soon as he sees the recipe he will see that they are so easy he can make them himself!  The debate over these cookies is always “icing” or “no icing.”  It is a toss up in our house so I usually make half with icing and half without.  This makes 30 (2 inch) cookies.  This is really the recipe that started it all as I have tried several variations of this recipe with other cake mix flavors.  Some have turned out really well and others have been a flop!  One that did work out well is Cake Mix Chocolate Crinkles that we posted at Christmastime.  We will be posting a few more of the cake mix cookies that have turned out well for us so stay tuned!   In the meantime, I hope you will give these Lemon Gems a try!

Heat oven to 350 degrees.  In large mixing bowl combine…..
1 package lemon cake mix
1/3 cup vegetable oil
2 large eggs
Using hand mixer, mix until completely combined.  This dough will be sticky with a sheen to it.  Using a small cookie scoop, drop scoopful of dough into a bowl full of…..
1/2 cup sugar
Coat ball of dough evenly and place onto baking sheet spaced 2 inches apart.  Using the bottom of a glass flatten slightly to about a 1/4 inch thick.  Bake 10-12 minutes until edges look dry and cookies begin to crack.  Do not overbake.  Remove pan from oven and let cookies cool on the cookie sheet for 2 minutes before placing on wire rack to cool completely.
Once cookies have cooled, in small bowl stir together…….
1 cup powdered sugar
2 Tablespoons lemon juice
Add small amounts of additional lemon juice (no more than an additional Tablespoon for a total of 3 Tablespoons) to reach desired consistency.  Drizzle icing over cookies and let stand until the icing is set.  If the batch even lasts throughout the day they will keep well in an airtight container.  I have also found that those without icing keep well in the freezer.

 

 

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