I have this pretty amazing kid. Ya, I know, spoken like a Mom, but I do, I do, I really, really do!
She is 23, (where did the time go) and she has always had a very natural instict when it comes to cooking and food. She was 5 when she fell in love with Pesto…. so much for PBJ’s!
Like her Father, she loves to dine out and try new food. Like her Mom, she cooks when she is bored or inspired, either emotion usually turns out something pretty yummy. She is very good at cooking with what’s on hand and that’s where this came from. We must have had a box of Lemon Cake mix in the cupboard…lucky us!
She found this recipe on browneyedbaker.com. You can substitute any flavor of cake mix and create a multitude of crinkle cookies. Spice cookies, chocolate cookies, confetti cookies, any cake mix will work! (just omit the lemon zest and lemon juice and substitute with a spice and/or extract that matches the cake mix that you are using).
Ingredients
1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar
Directions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
Place confectioner’s sugar in a bowl.
Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.
Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely
Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
Place confectioner’s sugar in a bowl.
Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.
Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely
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