Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 2 large eggs, room temperature
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar (for rolling)
- 1/4 teaspoon sea salt (optional, for balance)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick. Set out a small bowl with the powdered sugar for coating the dough balls later.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, lemon zest, and fresh lemon juice. Use a sturdy spatula or an electric hand mixer on medium speed to blend the ingredients until a thick, sticky dough forms. Avoid overmixing, as this can make the cookies tough rather than cake-like.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form a ball roughly one inch in diameter. Drop the ball into the bowl of powdered sugar and roll it around until it is heavily and evenly coated. This creates the beautiful “crackle” effect as they bake.
- Place the coated dough balls onto the prepared baking sheets, spacing them at least two inches apart to allow for spreading. Bake for 9 to 11 minutes. The cookies should look set on the edges but still appear slightly soft and “underdone” in the center. Do not wait for them to brown.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely. As they cool, the powdered sugar will settle into the cracks, creating a stunning visual contrast. Serve once cooled to room temperature for the best texture.
- Cook Time: 25 minutes