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Easy Lemon Sugar Snaps

  • Prep Time: 5 minutes
  • Cook Time: 9 - 10 minutes
  • Servings: 36 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


Step 1

PREHEAT oven to 375 degree F.

Step 2

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.

Step 3

ROLL cookie dough into 1-inch balls using 1 tablespoon of dough for each cookie. Roll in sugar.

Step 4

PLACE 2 inches apart on cookie sheets lined with Reynolds® Parchment Paper.

Step 5

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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