Description
These incredibly soft and chewy lemon cookies use a simple cake mix shortcut enhanced with fresh zest and juice for a bright, homemade flavor. Finished with a classic powdered sugar crinkle, they are the perfect quick treat for any occasion.
Ingredients
- 1 (15.25 oz) box lemon cake mix
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 fresh lemon, zested and juiced (about 1 tablespoon juice)
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the dry lemon cake mix, vegetable oil, and eggs until a thick, sticky dough forms.
- Add the fresh lemon zest and 1 tablespoon of lemon juice to the bowl and fold them into the dough until well combined.
- For easier handling, chill the dough in the refrigerator for 15 minutes before scooping into tablespoon-sized balls.
- Roll each dough ball in a small bowl of powdered sugar until heavily coated, then place them 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes until the tops are crackled and set; cool on the pan for several minutes to firm up.
Notes
To achieve the best crinkle effect, ensure your dough balls are heavily coated in powdered sugar just before they go into the oven. Using room temperature eggs helps the dough emulsify more smoothly, resulting in a more consistent cookie texture. If you prefer an even tangier cookie, you can add an extra teaspoon of lemon zest without affecting the bake time.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American