Did y’all know that I have an unhealthy obsession with lemon flavored foods? I literally love anything lemon and now I have Mr. Bou on board so we’re just lemon loving fools.
When it comes to desserts, my favorites are as follows:
- Brownies (with no nuts or frosting, ugh)
- Oreo anything
- Cake with little to no icing
I am HORRIBLE at making brownies. I need to get better because I mean they can’t be thaaaat hard. But for now I’ll just continue to buy the mini brownie bites from King Soopers/Kroger. You know what I’m taking about? OMG so good.
But as for cookies, I’m getting better at making them. I just had to get over the fact that I need to remove them from the oven before they look cooked. It’s hard for me, but whoa, they come out perfect.
These are no different. I messed up a few batches because I let them bake for 3-4 minutes longer than they should. I learn the hard way so that y’all don’t have to!
My favorite part around making these cookies are rolling them in powdered sugar. It adds a sweet coating that complements the tangy lemon and creates a great crackle effect!
Let’s jump right in –
In a medium mixing bowl, combine 1 box of lemon cake mix with 2 eggs and 1/4 cup of vegetable oil.
It will be very dry and kind of hard to mix at first, but keep working and once completely mixed, cover with foil, and let sit in the fridge for at least 3 hours or up to one day.
Preheat oven to 325
Once chilled, roll dough into small balls around 1 1/2 inches.
In a plate or shallow bowl, pour in 1/3 cup powdered sugar and roll each ball in the sugar. Shake off any excess sugar and then add to a baking sheet. Continue with the rest of the dough.
Note: I use a Nordic Ware insulated baking sheet. You can purchase one here. I LOVE this baking sheet for cookies!
I bake my cookies for exactly 11 minutes, let sit on baking sheet for another 3, and then cool on a rack until devouring.
When I made other batches on thinner sheets my baking time was more around 8-9. You want the cookie exterior to be set, but the inner cookie to look gooey. It will continue to cook once removed from the oven so don’t worry! We don’t want hard cookies!
Sprinkle with more powdered sugar before serving and enjoy!
Easy Lemon Cookies
- 1 box of lemon cake mix
- 2 eggs
- 1/4 cup vegetable oil
- 1/3 cup powdered sugar
- Combine the first three ingredients and stir well to combine dough. Let chill in fridge for at least 3 hours and up to 24
- Preheat oven to 325
- Roll dough into small circles (around 1 1/2 inch), and then roll in powdered sugar
- Shake off excess sugar and add to a baking sheet.
- Bake for 11 minutes *See note 1
- Let sit on baking sheet for another 3 minutes and then transfer to a cooling rack
- Sprinkle with more powdered sugar right before serving!
Note 1: I use a Nordic Ware insulated baking sheet. You can purchase one here. My bake time is 11 minutes, but for a thinner sheet bake for 8-9 minutes.