I'm a sucker for lemon desserts, so when I saw a recipe for an easy lemon cookie in an insert that came with my BHG magazine I knew I should try them out. With a few tiny adjustments, I ended up with a yummy lemon treat that was ready in minutes.
Mmm...such a great cookie for this time of year.
Tastes like spring!
Lemon Cake Crinkle Cookies
1 box (18.25 oz) lemon cake mix
1/3 cup canola oil
1 Tablespoon lemon juice
1/4 cup powdered sugar
Preheat oven to 375 degrees. Place powdered sugar in a shallow bowl or dish and set aside. Combine dry cake mix, eggs, oil, and lemon juice in a large bowl to create a soft dough. Form into 1 1/2" balls (or use a scoop) and roll in dish of powdered sugar to coat. Arrange on an ungreased cookie sheet and bake for 10 minutes.
I think these taste the best fresh, like most cookies. The sugar bakes into a slight crisp crust on the outside and the cookie itself is soft and chewy on the inside...mmm. Still good after being stored (we ate them all!), but you lose some of that great sugar crust texture.