LEMON POUND CAKE COOKIES

If I had to make a Top 10 list of my favorite things in the world, lemon pound cake would probably be in there. Specifically, my Grandma’s lemon pound cake. Starbucks doesn’t hold a candle. It’s THAT good. But, I HATE, I repeat, REALLY HATE baking. My grandma was an amazing baker. Me, notsomuch. Sort of a: aint-nobody-got-time-for-that around here. The only thing I really bake regularly are cake mix cookies because they take like 10 minutes of prep and four ingredients. Oh, and they’re really good.

Sometimes I have brilliant ideas, and one day it occurred to me that if I used a lemon cake mix for our favorite cookies and added some pound cake icing, it may just be the next best thing. Guess what? It totally is. I’m not gonna lie, it doesn’t quiiittteee compare with my Grandma’s cake, because really, nobody does it like Grandma, but they totally hit that spot and they’re SO quick and easy. So enough talking, here’s the recipe:

LEMON POUND CAKE COOKIES
1 box lemon cake mix
2 eggs
1/2 cup vegetable oil
1/2 tsp baking powder

ICING:
2 cups confectioners sugar-sifted
3 1/2 Tbsp. lemon juice
1/2 tsp vanilla (optional-cuts the tart of the lemon a bit)

Preheat oven to 350 degrees. In a large bowl, mix cake mix, eggs, oil, and baking powder (consistency will be very thick). Drop in teaspoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes (cookies should still look soft and should not brown).

For the icing: In a separate bowl, sift confectioners sugar and add lemon juice one tsp at a time then add vanilla. Whisk until icing forms that is thin enough for drizzling. You can add more lemon juice to make it thinner. Drizzle over cooled cookies.

That’s it!! So simple and so good!

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