When I asked the Sugar HQ what kind of cookies I should make for this week's 52 Weeks of Baking project, BuzzSugar quickly answered, "LEMON!" I couldn't turn down such an enthusiastic request, and so lemon cookies it was. She specifically asked for crisp lemon cookies, however when searching for a recipe, I kept seeing ones that called for lemon cake mix instead. At first I kept looking for something else, but then I figured why not make it easy on myself? Why not start with a cake mix?
In the end I was really glad I did. These cookies came out fluffy and light, with a slightly crisp outside. They also come together in no time at all. To get the recipe and see my step by step photos, read more
Note: I added a bit of pudding to mine, it was too runny and I had to add more flour to balance it out. This recipe is the standard recipe, and should come out fantastic, I don't think there is any need for the extra pudding. However, if you want to make it exactly like I did, the modified parts are in brackets.
1 (18.25 ounce) package lemon cake mix
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
[1/4 cup lemon pudding — I used Jell-o instant pudding]
- Preheat oven to 375 degrees F (190 degrees C).
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. [Add pudding, if it's too runny add flour until consistency is firm enough to make balls — even if they do get flattened out immediately.]
- Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered.
- Once sugared, put them on an ungreased cookie sheet.
- Bake for 6 to 9 minutes in the preheated oven. [I baked for 11-13 minutes]. The bottoms will be light brown, and the insides chewy.