Easy Lemon Sugar Snaps
- Prep Time: 5 minutes
- Cook Time: 9 - 10 minutes
- Servings: 36 cookies
- Course: Dessert
Reynolds Kitchens tip
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- 3/4 cup butter, softened
- 1 egg
- 1 package 2-layer-size lemon cake mix with pudding in the mix
- 1 cup yellow cornmeal
- 2 tablespoons finely shredded lemon peel
- Coarse sugar or granulated sugar
PREHEAT oven to 375 degree F.
BEAT butter and egg in a large mixing bowl 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 necessary knead dough to blend.
ROLL cookie dough into 1-inch balls using 1 tablespoon of dough for each cookie. Roll in sugar.
PLACE 2 inches apart on cookie sheets lined with Reynolds® Parchment Paper.
Bake for to minutes or until bottoms are lightly browned. Let cool on cookie sheet for minute. Transfer to wire rack. Cool completely.
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