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Easy Lemon Drop Cookies

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

Soft and Chewy Snickerdoodles 

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: 

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 PersonalPoints™ for 1 cookie or 5 Personalpoints for 2 cookies

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 

Yield: 24

Easy Lemon Drop Cookies

Easy Lemon Drop Cookies

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

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Instructions

  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. Dust the top of the cookies with powdered sugar.
  9. Enjoy! Leftover 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 PersonalPoints™ for 1 cookie or 5 PersonalPoints for 2 cookies

Notes

Smartpoints: GREEN/BLUE/PURPLE: 2 smartpoints™ for 1 cookie or 5 smartpoints for 2 cookies

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Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 73Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 144mgCarbohydrates 15gFiber 0gSugar 0gProtein 1g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

 

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Tracey Kerr

Monday 9th of December 2019

Is there a reason you use Lakanto for the white sugar substitute and Sukrin for brown sugar substitute in your recipes? Just wondering if you’ve tried the Lakanto brown sugar substitute and Sukrin white sugar substitute and didn’t like them as much since using different brands.

Lindsay Kehl

Monday 9th of December 2019

Hi Tracey

Thanks for your comments. I like both the Lakanto Golden and the Sukrin. They are both great zero point sweeteners. The Lakanto golden sweetener tends to be more of a light brown sugar vs. Sukrin Gold which is darker. SO, it depends on the recipe. However, both of them are equally as delicious. Keep in mind that the Sukrin gold is concentrated and isn't a 1:1 ratio to real brown sugar so you will use less of it in the recipes. The Lakanto Golden is a 1:1 ratio to real brown sugar.

Hope that helps! Have a great day!

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