I’m a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
This isn’t so much the case in San Antonio right now (where it’s a balmy 68 degrees), but around this time in New Jersey, I start to go a little sunshine-deprivation crazy. I start to crave citrus, sunshine, and time outdoors – even though it’s usually in the 20s.
That’s where these Lemon Crinkle Cookies come in. They’re a direct inspiration from Jamie’s post for Chocolate Crinkle Cookies. I’m certainly not reinventing the wheel here.
But when it’s dark and dreary and you just need a little sunshine in your life? These are the ticket. Using lemon extract and lemon cake, the perfectly lemon-y yumminess is hard to beat.
Plus, because it’s a recipe where you’re doctoring up a cake mix, it comes together in *no* time.
Brighten up the day of someone you love with some delightful lemon cookies, my friends. The smiles you get back are worth it.
Lemon Crinkle Cookies
Adapted from My Baking Addiction
1 (18.25 ounce) box Duncan Hines Lemon Supreme Mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup powdered sugar
Preheat your oven to 375F and line a baking sheet with parchment paper.
In a large bowl or stand mixer bowl, combine the cake mix, eggs, oil, and lemon extract. Mix until will blended.
Place the powdered sugar into a separate small bowl.
Using a medium cookie scoop or tablespoon, drop balls of dough into the sugar and roll to coat. The dough will be sticky. Gently form the dough into a ball by lightly rolling it in your hands.
Place the balls of dough on the parchment lined baking tray 2 inches apart. Bake for 7-9 minutes.
The middles of the cookies may look slightly undercooked when removed from the oven. That is okay. They will continue to cook as they cool. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to finish cooling completely.