Lemon Cake Mix Cookies Makes about 3 dozen
Who doesn’t like cake or cookies? Now, we can get the best of both worlds with this easy way to enjoy our cake and eat our cookies too!
1 Duncan Hine’s Lemon Supreme Cake Mix
⅓ cup vegetable oil
Lemon zest (optional)
Preheat oven to 375°.
Mix cake mix, eggs, and oil (and lemon zest if using) together with mixer until completely combined.
Roll 1 Tbsp. cake mixture into a ball and roll into powdered sugar.
Bake on ungreased cookie sheet for 8-10 minutes. Bottoms will be golden.
Let cool for 10 minutes on cookie sheet before transferring to cooling rack.
Inner Chef Note: You can use ANY Duncan Hines Moist Cake Mix. I have used Devil’s food and it was the cookie was soft inside and not over powering with chocolate. Perfect if you ask me.
Use your imagination with the mixes and added ingredients such as mini chocolate chips, citrus zest, cupcake sprinkles…the list goes on and on.
The cookies may have a “wet look” to them. Best way to make sure if they are done; after they cool for 10 minutes and stir look like raw cake mix; continue baking by 1 minute increments.
It’s easy to over bake these cookies. If they should turn hard and crunchy and that isn’t for you; just take a piece of white bread and lay it in the container with your cookies for about 2 hours….they will be soft again.