Lemon Crinkle Cookies with Cake Mix
These delicious cookies pack a powerful punch of lemon flavor which is perfect for a summertime dessert.
Servings: 36 cookies
Ingredients
- 1 18.25 ounce package lemon cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon extract
- ⅓ cup confectioners' sugar
Instructions
- Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Place dough in refrigerator for approximately one hour
- Remove dough from refrigerator. Shape teaspoonfuls of dough into small balls. Drop dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet
- Bake for 9 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. Cool on a cookie rack and enjoy
Heather's Helpful Hints
Be sure to cool your baking sheets between baking batches of cookies. To cool your cookie pans in a hurry, run them under cold water and then wipe dry before using. Never run a hot pan under water, allow them to cool slightly first. Alternately, you can also place them in your freezer if you have room.
Nutrition
Serving: 1cookie | Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 92IU | Calcium: 2mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!
