Weight Watchers Lemon Cake Cookies

Weight Watchers Lemon Cake Cookies are such a perfect Spring Treat.

And the nice thing about these Easy Peasy Lemon Squeezy Lemon Cake Cookies is that you can change up the points value depending on the cake mix you use!

Keep reading for all the delicious deets:

The great thing about these Weight Watchers Lemon Cookies is that you can change up the points value depending on the cake mix you use!

Lemon Cake Cookies – Yields 27-30
Easy Peasy Lemon Squeezy
(no point change between 27-30 cookies)

Sugar Free Cake Mix 2 weight watchers point per cookie
Regular Cake Mix 3 weight watchers point per cookie

Ingredients 

1 box of yellow cake mix, I used 16 oz. Pillsbury Sugar Free Yellow Cake
2 eggs
1/4 cup of fresh squeezed lemon juice
1/2 cup of water
2 tsps. of Powdered Sugar (optional)

Directions 

Preheat oven to 350 degrees

Beat/whisk all ingredients except powdered sugar in a medium mixing bowl. This is a sticky but fluffy batter you may have to do this by hand.
Using a small ice cream scoop that’s about a 1 tbsp. capacity, scoop and drop onto parchment lined cookie sheet. These don’t spread much during baking but best to keep an 1 1/2″ between each cookie

Bake 12 minutes.

Remove from cookie sheet to cool on wire rack or flat surface & let cool completely before dusting with powder sugar.

They can be frozen individually and reheated in microwave when ready to eat!!!

5 from 1 vote

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Lemon Cake Cookies

The great thing about these Weight Watchers Lemon Cookies is that you can change up the points value depending on the cake mix you use!

Ingredients

• 1 box of yellow cake mix I used 16 oz. Pillsbury Sugar Free Yellow Cake
• 2 eggs
• 1/4 cup of fresh squeezed lemon juice
• 1/2 cup of water
• 2 tsps. of Powdered Sugar optional

Instructions

1. Preheat oven to 350 degrees
2. Beat/whisk all ingredients except powdered sugar in a medium mixing bowl. This is a sticky but fluffy batter you may have to do this by hand.
3. Using a small ice cream scoop that's about a 1 tbsp. capacity, scoop and drop onto parchment lined cookie sheet. These don't spread much during baking but best to keep an 1 1/2" between each cookie
4. Bake 12 minutes.
5. Remove from cookie sheet to cool on wire rack or flat surface & let cool completely before dusting with powder sugar.
6. They can be frozen individually and reheated in microwave when ready to eat!!!

Recipe Notes

Lemon Cake Cookies - Yields 27-30
Easy Peasy Lemon Squeezy
(no point change between 27-30 cookies)

Sugar Free Cake Mix 2 weight watchers point per cookie
Regular Cake Mix 3 weight watchers point per cookie

So What are some of your favorite Weight Watchers recipes?

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