Let me warn you upfront. These lemon crinkle cookies are so yummy and so light that it is hard to eat just one of them. (Light and fluffy, not light in calories – I make no claims about calories.) If you decide to make these delicious bites of sweet lemony goodness, you might as well make two batches. They just don’t last. And they are so easy to make.
There is something so delightfully cheerful about citrus fruit, especially the lemon. When I was thinking about a sweet treat to make for Mother’s Day I wanted something happy, and I thought of lemons. These cookies are a perfect spring dessert. Give them as a gift or serve them at a party – they look fancy and taste divine, but you can whip them up in less than 20 minutes.
INGREDIENTS
- Betty Crocker® Super Moist® Lemon Cake Mix
- 2 Eggs
- 1/3 Cup Oil
- Zest of 1 lemon
- Juice of 1 lemon
- 1/3 Cup Powdered Sugar
INSTRUCTIONS
- Mix eggs, oil, lemon zest, lemon juice and cake mix in a large bowl.
- Refrigerate dough for at least 30 minutes. (Creates fluffier cookies.)
- Roll tablespoon size balls of dough in powdered sugar.
- Coat well and place on cookie sheet lined with parchment paper.
- Bake for 9 minutes at 375 degrees. (Makes 24 cookies.)
- Please visit Easy Lemon Crackle Cookies for full instructions.
No comments:
Post a Comment