Before we start - let's take a look at my new baby, shall we?
Ok, now that that is out of the way - let's get started. First here is the basic recipe:
- 1 (18.25 ounce) package lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon lemon extract
- 1/3 cup confectioners' sugar for decoration
- Preheat oven to 375 degrees F (190 degrees C).
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
- Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
I changed it up just a little. I doubled the recipe and used a Lemon and a Strawberry cake mix. You can really use any flavor of cake mix you want - the sky is the limit with this easy recipe.
A cake mix and three ingredients, does it get any easier???
Dump all ingredients into you new, marvelous, fabulous mixer!! I know, I'm excited, bare with me!
See how excited I was - I didn't even have the right attachment on my new mixer - whoops! Ok, here is where I had to look for my book and figure out how in the heck to change attachments!!
Ok, there we go - attachment changed and all mixed up.
You can see that this dough just sticks together, which is the perfect consistency for having to roll into balls by hand, which we will do in just a minute.
I like to get my little station set up. I have my bowl of dough, a bowl of powdered sugar to roll my balls in (hehehe) and my pan all set up with my cookie liner. We are ready to rock and ROLL (I know, I kill me too!).
You can either use a spoon or just pinch off the amount you want to roll. Using a spoon helps you keep the cookies in a more consistent size, but who measures finished cookies to see if they are all the same size?? I know no one in my family does, we just eat them!
Take your ball and drop it in your bowl of sugar.
You can taste it already, can't you!? Roll your ball around and get it covered in the sugar.
There is no need to flatten these balls out - they will do it on their own. See, I told you this was EASY! Since they will flatten out, make sure to leave enough space between them to do so while in the oven.
Once baked, transfer them to a cooling rack.
The powdered sugar not only looks awesome on the cookies, but it tastes so good too. I mean like finger licking good. No really, you will have to lick your fingers to get all the yummy powdered sugar off of them.
Also, a little tip to keep cookies moist:
Put a piece of bread in the container you are storing your cookies in. I promise you - they will stay nice and moist!
I'm working on a variation of these cookies that I hope to share with you all really soon - let me just share with you two words: