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Lemon Cookies from Cake Mix – Sugar Free

Guess we can say summer is here – it’s been in the 90’s and humid, feels just like we’re back in Houston. Bear doesn’t even like staying outside anymore.


In spite of the high temperatures, did a little BBQ-ing the other day and have to say that there are still some things this ‘city’ girl can learn.  Specifically, that would be that snakes can hide in wood piles!





Went to my stack of wood to get some cut limbs for the fire and lo-and-behold there was a snake – albeit a small one – curled up in between the wood pieces. Fortunately I saw him before I reached for the wood.   Have no idea if it was poisonous or not.


Went to get something to whack him with – but when I got back he had gone.  You can be sure, I am NOT picking up any wood with my bare hands anymore.  I’ll use a hoe or garden trowel to knock the wood to the ground first . . .then pick it up.  I’ve been watching the wood stack daily to see if he comes back – but so far – nothing.

Another thing I learned this week – not been a good one for critters – is that scorpions like to hide under BBQ covers.  Went to move the cover and there it was – tail curled ready to strike.  Got him with the Raid – but again need to be more cautious me thinks.





Sugar Free Cookies from Cake Mix


Made the cookies from cake mix this week. They were good.  Notice I’m not saying terrific – but good.  I have found that most cookies, cakes, etc.  made sugar free don’t have the texture – or flavor –  of their sugary counterparts.  But if you are on a sugar restricted diet,  they are a good substitute.  And, yes – I will make them again.  As an added note – these cookies are not real sweet.  Not sure if I’ll try adding in a bit of Splenda® next time.  Will probably try a couple of variations – and will let you know if I find something that tastes TERRIFIC.



Bought a Pillsbury SF yellow cake mix – they also make a chocolate – for my first try since I wanted to make a lemon cookie.  There are only three ingredients in the original recipe – but you know me – had to add in more.

I’m listing the original recipe for the cookies without any additions and then my add-ins are below.


  • 1 box Pillsbury Sugar Free Cake Mix
  • 2 eggs
  • 1/2 cup oil (or butter)

Added the following for the lemon cookies:

  • 1 tsp lemon flavor
  • 2 tsp lemon zest
  • 2-3 drops yellow food color


  1. Mix all ingredients in a bowl until well blended
  2. Using a cookie scoop or two teaspoons place rounded scoops of dough onto a parchment lined cookie sheet
  3. Bake in a 350 degree pre-heated oven for approximately 9 minutes or until the edges are lightly browned.  DO NOT OVERBAKE.
  4. Remove from oven and allow to cool
  5. Ice if desired

Note: I frosted my with a lemon cream cheese frosting made with Splenda® powdered sugar.  To the  basic cream cheese frosting recipe     I added 1 tsp lemon flavor and 2 tsp lemon zest.

Store leftover cookies in air tight containe


Options for cookie toppings if you don’t want to frost:

  • Sprinkle each cookie before baking with about 1/8 tsp of granulated sugar
  • Sprinkle each cookie before baking with some Splenda® powdered sugar
  • After baking and cooling, thinly glaze cookies with glaze made from Splenda® powdered sugar – water, powdered sugar and favorite flavor (if desired).

Next time I’m trying an almond flavor cookie.

Final thought – this recipe will work well with any cake mix if you’re not limited to sugar free . . . just use the three ingredient recipe.  Try any of the cake mixes out there for a huge variety of cookie possibilities.  I’d top mine with sprinkles if I could – just for fun.



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