Sometimes shortcuts pay off; especially when the end product is just as yummy as the kind you’d get if you slaved over a recipe. Today’s post uses a boxed cake mix to produce soft, chewy cookies in half the time it’d take you to measure all your dry ingredients. By adding a few “extras” to this recipe, no one will ever be able to tell you used a cake mix. That is, unless they saw your grocery list! My advice: shred that grocery list and pretend to be Martha Stewart. That’s what I do anyway ;)
Ingredients
1 (18.25-ounce) boxed cake mix, lemon flavor
2 eggs
1/3 cup vegetable oil
½ teaspoon lemon extract
2 tablespoons lemon juice
Zest of 2 lemons
½ cup powdered (confectioner’s) sugar
Preheat your oven to 375 degrees. Line two cookie sheets with parchment paper, and set them aside.
In a large mixing bowl, stir together all the ingredients except the powdered sugar. The dough will be extremely sticky. No worries – that’s the consistency you are looking for.
Next, place the powdered sugar in a shallow bowl. Drop the dough by the heaping-teaspoonful into the powdered sugar. At this point, use your hands to roll the dough in the sugar until lightly coated. Now you’ll be able to handle the dough without it sticking to your fingers. Place each dough ball on the parchment-lined baking sheets about two inches apart.
Bake the cookies for about 10 minutes. The cookies will crack slightly along the top when they are done. Unlike most cookies, these will not turn golden brown. So after 10 minutes, remove them from the oven and allow them to sit for 2 minutes on the cookie sheets, and then transfer the cookies to a cooling rack to finish cooling.
This recipe makes about 2 dozen cookies.
Recipe adapted from www.browneyedbaker.com
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