Easy Lemon Cookies
- 1 box (15.25 ounces) lemon cake mix
- 2 large eggs
- ¼ cup corn oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest, finely grated or chopped
- 1 teaspoon lemon extract
- confectioners' sugar (for rolling or dusting)
- Preheat oven to 375°F. Lightly coat cookie sheets with non-stick cooking spray or line with wax paper. Set aside.
- Whisk together cake mix, eggs, corn oil, lemon juice, zest and extract until just incorporated. Do not over mix. If desired, chill mixture for about 30 to 45 minutes to get flakier cookies.
- Shape about 1 to 1-½ tablespoons of mixture into balls (about 1-inch in diameter) and roll in confectioners’ sugar (or save the sugar later for dusting cookies once they come out of the oven).
- Arranged sugar-coated balls of dough over prepared cookie sheets, about 2 inches apart. Bake for 5 to 10 minutes or according to desired doneness/crispiness and edges are lightly golden brown.
- Allow cookies to cook slightly in sheets, about 2 to 3 minutes, then transfer onto wire racks until completely cooled.
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