Lemon Cookies

After baking lemon bars a few weeks ago, I’ve been waiting to bake other stuff with lemon as well. Getting done with an 8-hour comprehensive examination this Thursday meant that I can once again bake without feeling guilty about not constantly working! So I decided to start off with something light for a picnic/kayaking/canoeing day out today. Who knew Connecticut had pretty lakes?

These are incredibly easy to make and make use of a cake mix, so the dough is made in 7-10 minutes. The only precursor is that the dough should ideally be refrigerated for a few hours before you decide to bake the cookies.

Ingredients

  • 1 box (18.25 ounce) lemon cake mix (I used Duncan Hines)
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon lemon extract
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • Confectioner’s sugar

Directions

1. Whisk two eggs in a bowl. Add the cake mix, vegetable oil, lemon extract, lemon zest and lemon juice in the same bowl. Mix thoroughly.

2. Once you’re done mixing, you’ll realize that the dough is pretty sticky. Refrigerate it for a few hours so that it’s easier to scoop out cookies.

3. After taking out the dough from the refrigerator, scoop out the dough in balls and drop them in the confectioner’s sugar. Once they’ve been lightly coated, arrange them on a baking sheet with parchment paper.

Roll out the dough, drop it in some confectioner’s sugar and place on the baking sheet

4. Bake at 375 F/190 C for around 8-10 minutes. The cookies are done when the bottoms start turning light brown and the upper edges of the cookie get slightly cracked. Cool on a wire rack for 10 minutes so that the cookies don’t get soggy.

5. Sift some additional confectioner’s sugar on top once the cookies are done if you want, but I personally prefer them for the citrusy taste 🙂

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