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easy lemon crinkle cookies from a mixHappy Thursday!

Let me just say right at the start that if you are a pastry chef or a true foodie, this recipe may not be your cup of tea.  However, if you’re looking for a light, lemony mid-week treat for your family this could be it.

I stumbled across it while looking up sugar cookies that used lemon zest and/or fresh lemon juice and this one eventually popped up.

It’s uses a box of lemon cake mix.

I know, you’re horrified.

Yes, a cookie made from boxed cake mix. I had my doubts too, but it’s good and my family thoroughly enjoyed them.

They are so easy, which is why I thought you might want to try them too. I love the addition of fresh lemon juice, which gives them that punch of citrus you’re looking for from anything well, with citrus in it.

easy lemon crinkle cookies 2Here they are after they’ve been lifted from the baking sheet to cool.

easy lemon crinkle cookies from cake mixI have to admit these had me thinking of summer and were a nice break from the heavier holiday treats that we were both baking and receiving.

They’d be pretty packaged up in cellophane bags with yellow and white striped, grosgrain ribbon don’t you think?

You can find the original recipe over on All Recipes here.

Easy Lemon Crinkle Cookies

Ingredients

1 box (18.25 oz) lemon cake mix

2 large eggs, lightly beaten

1/3 cup vegetable oil

1 1/2 tbsp fresh lemon juice

1/3 cup confectioners sugar

Method

Preheat oven to 375°.

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice until well blended. The batter will be a little thick. Use a teaspoon to lift dough from the mixing bowl and into a shallow bowl of confectioners’ sugar. Roll them around until they’re lightly covered, pressing some of the sugar into the ball.  Place the sugared ball onto a baking sheet lined with a Silpat or parchment paper.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy and have a cake-like texture.

Yield: 2 dozen

Allison {Main St. Cuisine}

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