These Easy Lemon Drop Cookies are super simple to make, incredibly delicious, and are the perfect cookie for any occasion.

Makes 24 cookies

Need a little more cookies in your life? Here are a few other cookie recipes you won’t want to miss out on:

Chocolate Chip Cookies

Soft Ginger Cookies

Easy Chocolate Crinkle Cookies

The key to keeping these drop cookies soft is to not overcook them. You’ll want to bake until just set-which means that the edges of the cookie should be slightly firm or dry to the touch and the top of the cookie should no longer look too wet. This is most often given with chewy cookies, or brownie-like chocolate cookies where you want to make sure that the finished cookie is not overdone and the amount of browning around the edge does not necessarily give you a definitive result on how done it is. The vegetable oil makes these cookies soft, almost cake-like.  

How do I make these Two Point Lemon Drop Cookies?

In a large mixing bowl combine, dry cake mix, water, 2 Tbsp vegetable oil, egg whites, lemon juice and water.

Stir by hand until dough forms.

Note: The dough will seem dry, use your hands to help incorporate all ingredients

Spray a cookie sheet with non stick cooking spray or cover cookie sheet with parchment paper.

Using your hands ( flour hands to avoid the dough from sticking) drop rounded balls of the dough about 2 inches apart on the prepared cookie sheet.

Bake for 10 minutes or until just set. Do not over bake otherwise cookies will be crispy and dry.

Remove cookies from cookie sheets after a minute and cool on wire racks.

Sprinkle powdered sugar over the tops of the cookies.

Ingredients: 

• 1 box Pillsbury sugar free yellow cake mix
• 2 Tbsp fresh lemon juice  
• 2 egg whites
• 2 Tbsp vegetable oil
• 1 Tbsp water
• 1 Tbsp powdered sugar, for dusting

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, dry cake mix, 2 Tbsp vegetable oil, egg whites, lemon juice and water.
3. Stir by hand until dough forms. Note: The dough will seem dry, use your hands to help incorporate all ingredients. 
4. Spray a cookie sheet with non stick cooking spray or cover cookie sheet with parchment paper.
5. Using your hands ( flour hands to avoid the dough from sticking) drop rounded balls of the dough about 2 inches apart on the prepared cookie sheet.
6. Bake for 10 minutes or until just set. Do not over bake otherwise cookies will be crispy and dry.
7. Remove cookies from cookie sheets after a minute and cool on wire racks.
8. Sprinkle powdered sugar over the tops of the cookies.
9. Enjoy!

• These cookies can be stored for 5-7  days in a dry container or in the freezer for up to 3 months. 

Makes 24 cookies

2 Points® for one cookie or 5 Points for two cookies

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.