Cookies
-1 box Duncan Hines super moist lemon cake mix
-2 eggs
-1/3 C oil
-Optional white chocolate chips
Icing
-1/3 C powdered sugar*
-2 tsp lemon juice
Preheat your oven to 375F. Mix the cookie ingredients and drop dollops on a greased cookie sheet, smooshing them down just a touch. I like to use one of those melon baller scoops/small cookie scoops that have the trigger releases. But relative spoonfuls are fine too.
You will want to space them about an inch and a half or two apart, they will spread a bit.
Bake at 375F for 12-15 minutes or until the edges are set (this time for me was on light cookie sheets in an electric oven, my dark sheets in my gas oven at school would be shorter, please adjust according to what you use). They will firm up and flatten out as they cool, and they will form a pretty crackled top. Transfer them to a wire cooling rack.
Mix the powdered sugar and lemon juice together, adding more powdered sugar by tablespoons if needed to thicken it up. I made mine the consistency of honey, maybe just a touch thicker. It set up very well and was nice and tart.
That is actually what I like about these cookies- they are tart yet sweet. I love a good cookie and I for sure love sugar cookies especially, but mixing it up a bit with a cookie that shies away from being overly sweet is a great change of pace. These cookies for me came out with a nice soft center, but not one that does not taste done...I am not a fan of liquid cookie goo in the center of my cookies.
Let them sit until the icing sets before stacking or similar. I did not bake mine with white chocolate chips, but I fully believe that would be a great addition to these cookies. I adore lemon and white chocolate together!
Happy crafting! Pin It Now!
No comments:
Post a Comment