I’m not hosting Easter so I figured I’d bring a little dessert and these cookies could not be easier. Seriously, I’m no baker so the cheat is cake mix. I made the same with red velvet mix that are always such a hit and I was thinking this would be a fun variation. Since I don’t bake often, I like that the dough is always the same instead of my butter temperature vastly impacting the texture like in some doughs!
Lemon Crinkle Cookies (makes ~24 cookies)
1 box lemon cake mix
2 tablespoons of flour
1/2 cup vegetable oil
1 teaspoon vanilla (or lemon) extract
1/4 cup powdered sugar
Preheat the oven to 350-degrees.
Mix the cake mix, flour, eggs, oil, and extract with a stand or hand mixer until well combined.
Take heaping tablespoons of dough and roll into balls then roll in the powdered sugar.
Place onto a baking sheet ~2 inches apart.
Bake 9 minutes and let sit 1 minute out of oven, then cool on a cooling rack.
I love how soft and lightly flavored these are! The lemon flavor would really be amped up with lemon extract (I used vanilla) and lemon zest but I took the seriously easy route. Also a box makes ~24 cookies so it is just 2 pans into the oven. I set 2 timers and didn’t leave anything to chance.