Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 1 box (3.4 oz) Instant Lemon Pudding Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures an even bake for your delicate lemon cookies.
- In a large mixing bowl, combine the dry lemon cake mix and the dry instant lemon pudding mix. Whisk them together to remove any large lumps. Add the eggs, vegetable oil, fresh lemon juice, lemon zest, and vanilla extract. Use a hand mixer or a sturdy spatula to stir until a thick, sticky dough forms. Do not overmix; just ensure all the dry flour pockets disappear.
- Place the powdered sugar in a small shallow bowl. Using a small cookie scoop or a tablespoon, portion out rounded balls of dough (about 1 inch in diameter). Roll each ball between your palms to make it smooth, then drop it into the powdered sugar. Roll the ball around until it is heavily coated in white sugar. This creates that beautiful “crinkle” look as they expand in the oven.
- Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 9 to 11 minutes. The cookies will look slightly puffed and set at the edges, but they might still look a little soft in the center. Do not overbake, or they will lose their signature soft texture.
- Allow the cookies to cool on the baking sheet for at least 5 minutes. This “carry-over cooking” time helps the centers set properly. Transfer them to a wire cooling rack to cool completely before serving. The flavors intensify as they cool!
- Cook Time: 20 minutes