Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 2 large eggs, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar (for rolling)
- 1/4 teaspoon lemon extract (optional for extra punch)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Place the powdered sugar in a small shallow bowl and set it aside for the coating process later.
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, lemon zest, lemon juice, and lemon extract. Use a sturdy spatula or an electric mixer on medium speed to blend until a thick, sticky dough forms. Ensure no dry streaks of cake mix remain at the bottom of the bowl.
- Use a small cookie scoop or a tablespoon to portion out the dough into 1-inch balls. Drop each ball directly into the bowl of powdered sugar. Roll the ball around until it is heavily coated on all sides. This coating creates the beautiful “crinkle” effect as the cookies expand in the oven.
- Place the coated dough 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 and slightly puffed, but they should not brown. Overbaking will ruin the soft, mousse-like interior.
- Let the cookies rest on the baking sheet for at least 5 minutes. They are very soft when they first come out of the oven and need time to firm up. Transfer them to a wire rack to cool completely. Serve them at room temperature for the best texture.
- Cook Time: 25 minutes