I’m just going to start off by telling you I don’t like lemon desserts.
I tried. I tried so hard.
*ducks as lemons are thrown my way*
Don’t worry though, these cookies were. . . acceptable. . .as someone who’s not a fan of lemon flavoured desserts. 
Mother on the other hand, LOVED these. Like, she showed these cookies some serious love.
Although, if you consider showing someone love by eating them—-let’s not humify our food, actually, let’s just focus on why these cookies turned out so lovely. 
Light, fluffy, buttery, chewy. . .
The list goes on.
Before I forget to ask, do you like the little edible pearls? Oh, I hope you do. I think they’re simply darling.
The frosting is light and has a whipped texture that makes me smile as I dip my finger in for one more taste.
I’m trying to like lemon desserts more. These cookies helped.
- 1 box. Duncan Hines® Lemon Supreme Cake Mix
- 3 tsp. ener-g egg replacer + 4 Tbsp. warm water
- ⅓ c. olive oil
- ½ can Duncan Hines® lemon frosting
- 1 c. powdered sugar
- 3 Tbsp. lemon juice
- Preheat oven to 350.
- In a stand mixer, mix cake mix, egg replacer mixture, and olive oil until a play-dough texture forms. Roll the dough into 1 inch balls and flatten on a cookie sheet.
- Bake no more than 7 minutes. The cookies will look undone, but after your let them cool; they will be soft and chewy.
- Whilst the cookies are cooling, make your frosting. In a stand mixer with a whisk attachment, whisk together the frosting, sugar, and lemon juice until a whipped consistency forms.
- Spread frosting over cooled cookies and serve to a lemon loving crowd. : )
Much Love,
Katherine Marie
My Bible Verse For Today:
“God is our refuge and strength, an ever-present help in trouble. Therefore we will not fear, though the earth give way and the mountains fall into the heart of the sea.”
Psalm 46:1-2
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