Ingredients
Scale
- 1 box (15.25 oz) Lemon Cake Mix
- 2 large eggs, room temperature
- 1/3 cup vegetable oil (or melted butter for extra richness)
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
- Optional: Yellow food coloring for a more vibrant pop
Instructions
- Start by preheating 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. In a small bowl, zest one large lemon and set it aside. Sift your powdered sugar into a separate shallow bowl; this is what creates that beautiful crinkle effect on the exterior of the cookies.
- In a large mixing bowl, combine the lemon cake mix, eggs, oil, lemon juice, lemon zest, and vanilla extract. Stir the mixture with a spatula or use a hand mixer on low speed until a thick, sticky dough forms. Do not overmix. Use a small cookie scoop to portion out tablespoon-sized balls of dough. Drop each ball into the powdered sugar and roll it around until it is heavily and evenly coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 9 to 11 minutes. You want the edges to be set, but the centers should still look slightly soft—they will firm up as they cool. Do not wait for them to brown, as this will result in a dry cookie. Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For an extra refreshing twist, serve these warm with a side of lemon sorbet.
- Cook Time: 25 minutes