These easy Lemon Crinkle cookies are made from a lemon cake mix. They are fast to prepare and taste delicious!
Ingredients
470 g (16.5 oz) Box Lemon Cake Mix (I used Green's)
45 g (1.5 oz) plain (all purpose flour)
¼ cup vegetable oil
1.5 eggs, lightly beaten (crack two eggs into a bowl and weigh them. Remove 0.5 egg after beating)
¾ tablespoon lemon juice
¾ tablespoon finely grated lemon zest
¼ cup icing (confectioners) sugar
Note: The Greens Lemon Cake Mix includes a 335 g cake mix sachet (11.8 oz). The included icing mix was not used.
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice and zest until well blended. Form dough into small balls (about 1 Tbsp.), and drop into a bowl of icing (confectioners' ) sugar. Roll them around until they're lightly covered. Once sugared, place on a lightly-greased cookie sheet. Place sheet in the fridge for 15 - 20 minutes for the mixture to chill. Press down lightly with the back of a spoon.
Bake for 9 - 10 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Recipe by A Spoonful of Sugar at https://aspoonfulofsugardesigns.com/lemon-crinkle-cookies/