A cup of cornmeal adds a grainy texture to these easy cookies. You get a tangy taste from the lemon peels with a sugary sweet addictiveness that you can’t resist. Give these lemon snaps a try to see if they’ll be your next favorite snacker.
How To Make Easy Lemon Sugar Snaps
A mild textured cookie flavored with zesty lemon peels and white sugar.
Prep:
10 mins
resting:
7 mins
Cook:
1 hr
Total:
1 hr 17 mins
Ingredients
- ¾ cup butter, softened
- 1 egg
- 1 lemon cake mix
- 1 cup yellow cornmeal
- 2 tbsp lemon peel, finely shredded
- coarse sugar , or granulated sugar
Instructions
- Preheat oven to 375 degrees.
- In a large bowl beat butter and egg 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.
- Using 1 Tbs. of dough for each cookie, roll into 1-inch balls.
- Roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 9-10 minutes or until bottoms are lightly browned.
- Let cool on cookie sheet for 1 minute.
- Transfer to wire rack.
- Cool completely.
Nutrition
- Sugar: 19g
- :
- Calcium: 99mg
- Calories: 317kcal
- Carbohydrates: 45g
- Cholesterol: 14mg
- Fat: 14g
- Fiber: 2g
- Iron: 1mg
- Potassium: 74mg
- Protein: 4g
- Saturated Fat: 3g
- Sodium: 453mg
- Vitamin A: 527IU
- Vitamin C: 1mg
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