Lemon Burst Cookies

lemon-cookies-main2

If you like lemon, you will LOVE these cookies. And if you love quick recipes that you mix together in one bowl with one spoon and have out of the oven in less than 20 minutes, then definitely keep reading. This is definitely one of the easiest recipes I have ever encountered. You may have seen a version of this recipe before – a cookie recipe based on a box cake mix. I have seen variations floating around the Internet for a couple of years now, but this is the first time I gave them a try. I was admittedly a little hesitant because I do try to make everything from scratch, but sometimes it doesn’t hurt to have a quick shortcut in your back pocket for those days when you need to throw something together in a hurry. This is a delicious solution for those kind of days.

lemons

Taking a bite into these cookies and you truly get a “burst” of lemon. The lemon cake mix is augmented with lemon zest, lemon juice and lemon extract. If you wanted to spice things up a bit, you could also substitute limoncello for the lemon juice in the recipe. Mmmm… The cookies, not surprisingly, have a soft and cakey texture. Rolling them in powdered sugar provides a perfect balance to the tartness of the lemon. I think they would be a wonderful addition to a brunch spread, great for a wedding or baby shower, and a great complement to afternoon tea.

lemon-cookies-2

More Lemon-y Goodness:
Lemon-Limoncello Cupcakes
Lemon Meringue Pie

Lemon Burst Cookies

Servings 24 cookies
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Course:Snack
Cuisine:American
Author: Michelle

These easy to make cookies are full of lemon flavor

Ingredients:

  • 18.25
    ounces
    lemon cake mix
  • 2
    eggs
  • 1/3
    cup
    vegetable oil
  • Zest of 2 lemons
  • 2
    Tablespoons
    lemon juice
  • ½
    teaspoon
    lemon extract
  • 1/3
    cup
    confectioner's sugar

Directions:

  1. 1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
  2. 2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
  3. 3. Place confectioner's sugar in a bowl.
  4. 4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.
  5. 5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Nutrition:

Calories: 117kcal
Fat: 3g
Saturated fat: 2g
Cholesterol: 13mg
Sodium: 162mg
Potassium: 16mg
Carbohydrates: 19g
Sugar: 11g
Protein: 1g
Vitamin A: 20%
Vitamin C: 1.7%
Calcium: 49%
Iron: 0.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!