Lemon Cake Mix Cookies
These Lemon Cake Mix Cookies are soft and chewy and bursting with a delicious lemon flavor. They're the perfect spring treat.
Servings: 36
Equipment
- KitchenAid NEW 7 Quart Bowl Lift Stand Mixer with Double Flex Edge Beater KSM70SK, Empire Red
- OXO Good Grips Medium Cookie Scoop
- MMmat Silicone Baking Mats - Best German Silicone - Macaron Baking Mat, Set of 3
- USA Pan Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver
Ingredients
- 1 box lemon cake mix 473g
- ¼ cup 35 grams all-purpose flour
- ½ cup 115 grams unsalted butter, softened
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest about 1 full lemon
- ⅓ cup confectioners’ sugar
Instructions
- In a large mixing bowl, whisk together lemon cake mix and flour.
- Beat in the softened butter, eggs, lemon juice and lemon zest until fully mixed (about 2 minutes).
- Line a baking sheet with parchment paper.
- Using a 2-tablespoon sized cookie scoop, scoop out cookies one at a time. Drop cookies (one at a time) into the confectioners’ sugar, roll around to fully coat then shake off excess confectioners’ sugar and place cookie balls on parchment paper lined baking sheet. All the raw cookies should be shaped like balls – do not flatten the raw cookies. You can place the cookies close together for now so you’ll only have one baking sheet to put into the freezer for the next step.
- Place tray of cookies in freezer for 10 minutes. Don’t skip the step of freezing the cookies before baking. The cookies will spread too much if not frozen slightly before baking. While you wait, preheat oven to 350 degrees F.
- Line a second baking sheet with parchment paper.
- Place about 12 cookies (depending on the size of your baking sheet – raw cookies should be at least two inches apart from each other) on a parchment paper lined baking sheet. Only bake one tray of cookies at a time.*
- Bake cookies from a frozen state for 12-13 minutes. Cookies are done once bottoms are lightly browned.
- Repeat steps for remaining frozen cookies.
- Let baked cookies cool on baking sheet for about 10 minutes before moving.
- Store cookies in a sealable container for up to two weeks at room temperature.
Notes
It’s important that you only bake one tray of cookies at a time. Baking time will vary if more than one tray is in the oven at the same time – the bottom tray will brown faster and this could result in burned cookies.
Nutrition
Serving: 1cookie | Calories: 67kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 111mg | Sugar: 7g
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