Description
These lemon cake mix cookies are incredibly simple, soft, and bursting with bright citrus flavor. By utilizing a boxed cake mix, this recipe eliminates the hassle of measuring dry ingredients while ensuring a professional bakery-quality result. Enhanced with fresh lemon zest and juice, these tender treats feature a delightful powdered sugar crinkle coating, making them the perfect effortless dessert for busy weeknights or unexpected guests.
Ingredients
15.25 oz Lemon cake mix
1/4 cup Vegetable oil
2 Large eggs (room temperature)
1 tbsp Freshly squeezed lemon juice
1 tbsp Fresh lemon zest
1/3 cup Powdered sugar
Instructions
Combine the dry lemon cake mix, vegetable oil, lemon juice, lemon zest, and eggs in a large mixing bowl.
Stir ingredients until the dough is smooth and well combined.
Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes to firm the dough.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop 2 tablespoons of dough per cookie and roll into balls.
Roll each dough ball in powdered sugar until evenly coated.
Place balls on the baking sheet and bake for 12 minutes until set.
Notes
Ensure the eggs are at room temperature for better emulsion. Chill the dough properly to prevent excessive spreading. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 18g
- Sodium: 135mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 20mg