Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/2 cup powdered sugar (for rolling)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract. Use a spatula or hand mixer to blend the ingredients until a thick, sticky dough forms. Ensure no dry streaks of cake mix remain at the bottom of the bowl.
- Place the powdered sugar into a small shallow bowl. Using a small cookie scoop or a tablespoon, portion out the dough into 1-inch balls. Roll each ball between your palms to smooth it out, then drop it into the powdered sugar. Coat the dough ball generously until it is completely white. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes. The cookies should look set on the edges but still appear slightly soft in the center.
- Remove the baking sheets from the oven and let the cookies sit for 5 minutes. This allows them to firm up without overcooking. Transfer the cookies to a wire cooling rack to cool completely. As they cool, the “crinkle” effect from the powdered sugar will become more pronounced. Serve them immediately or store them in an airtight container to keep that signature soft texture.
- Cook Time: 20 minutes