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Easy Lemon Sugar Snaps


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  • 3/4 cup butter, softened
  • 1 egg
  • 1 pkg 2 layer size lemon cake mix (with pudding in the mix)
  • 1 cup yellow cornmeal
  • 2 Tbsp finely shredded lemon peel
  • coarse sugar or granulated sugar



Step 1

1. Preheat oven to 375F. In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel. If neccessary, use your hands to knead in cornmeal until well combined.

2. Using 1 tablespoon of dough for each cookie, roll into 1-inch balls. Roll balls in sugar to coat. Place balls about 2 inches apart on ungreased cookie sheets.

3. Bake for 9-10 minutes or until bottoms are lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack and let cool. Makes about 42 cookies.

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