Thursday, May 12th, 2011
Yes, I realize this is my second lemon cookie recipe in, well, not very long. If you’ve been reading for any length of time, you already know that I love anything and everything lemon. I can’t get enough! And something about springtime just says lemon to me.
I nearly always bake from scratch but there is just something about a cake mix cookie that really hits the spot sometimes. They’re always moist and chewy with the perfect amount of crunch around the edges. And since the food scientists at Betty Crocker or Duncan Hines have done most of the dirty work for you, one bowl, a whisk, and a spatula is really all you need. Cake mix cookies are a perfect weeknight treat.
I jazzed these up a little with some lemon extract, but you could certainly leave that out. I also threw in some coconut because it was the end of the bag of coconut that needed to be used – you know how that goes. But feel free to go plain-Jane with these; they’ll still be delicious (and no one will suspect they came from a box).
Lemon Cake Mix Cookies
Makes about 20 cookies
1 boxed lemon cake mix (I used Betty Crocker)
1/2 cup canola oil
1 teaspoon lemon extract
1/2 cup sweetened flaked coconut
Preheat oven to 350°F. Oil a large baking sheet and set aside.
In a large bowl, beat eggs slightly with a whisk. Add cake mix, oil, extract and coconut, and stir with a sturdy spatula or wooden spoon until thoroughly combined.
Scoop out dough by heaping teaspoonfuls, and roll each “cookie” gently between your hands until rounded before placing on baking sheet, about 2 inches apart.
Bake for 12-15 minutes, or until barely set and golden around the edges. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
High-Altitude Notes: Bake at 375°F for 10-13 minutes.