Recipe: Lemon Cookies

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Jun 4, 2019
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Credit: Joe Lingeman

Sunny, sweet-tart lemon cookies made with just 4 ingredients.

Makesabout 18 cookies

Prep20 minutes to 25 minutes

Cook10 minutes

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(Image credit: Joe Lingeman)

When it comes to holiday baking and sweet treat season, it’s true that chocolate, peppermint, and gingerbread often get all the holiday press. But here’s the thing: citrus is the true shining star of winter. Don’t believe me? Try a batch of these sunny, sweet-tart lemon cookies — made with an ultra-smart supermarket shortcut — and you’ll be met with all of the acclaim and accolades at this year’s cookie swap. I promise.

(Image credit: Yossy Arefi)

Cookies Made Easier with Cake Mix

Take a few steps past the bags of flour and sugar in the baking aisle and you’ll find the secret to easier holiday baking: a box of cake mix. The shortcut cuts back on the mess and measuring while still fulfilling the purpose of holiday baking: spending time with our kids, sharing sweet treats with friends and neighbors, and cozying up in front of the fire with a mug of something hot and the scent of freshly-baked cookies in the air.

How to Make Lemon Crinkle Cake Mix Cookies

You can mix up these cookies (just lemon cake mix, a pair of eggs, vegetable oil, and powdered sugar) in the time it takes for the oven to heat. First, whisk together the eggs and oil, then sift the cake mix into the same bowl using a fine-mesh strainer. (This step aerates the cake mix and smooths any lumps). A few quick stirs bring the dough together.

Use a two-tablespoon (one-ounce) ice cream scoop or a soup spoon to divide the dough. Roll in powdered sugar until they are well-coated, then arrange on a baking sheet and refrigerate until cold to the touch. Before baking, re-roll the cookies to guarantee a crackly coating. Hot from the oven, the cookies have a pillowy texture peeking from beneath the crackles of sweet sugar.

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Lemon Cookies

Sunny, sweet-tart lemon cookies made with just 4 ingredients.

Prep time 20 minutes to 25 minutes

Cook time 10 minutes

Makes about 18 cookies

Nutritional Info

Ingredients

  • 2

    large eggs

  • 1/2 cup

    vegetable oil

  • 1 (15.25-ounce) package

    lemon cake mix

  • 1 cup

    powdered sugar

Instructions

  1. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.

  2. Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms.

  3. Pour the powdered sugar into a shallow bowl. Scoop the dough into 2 tablespoon portions and form into balls. Toss the balls gently in the powdered sugar until completely and generously coated. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.

  4. Refrigerate until cool to the touch, 15 to 20 minutes. If the cookies absorb the powdered sugar, roll in the powdered sugar again to coat.

  5. Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.

Filed in:
baked goods
Baking
children
Cookie
Cooking with Kids
Dessert