Lemon Crinkle Cookies With Betty Crocker Cake Mix

Lemon Crinkle Cookies With Betty Crocker Cake Mix

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Easy Lemon Crinkle Cookies No Spoon Necessary
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Are you tired of the same old chocolate chip cookies? Looking for a new recipe to impress your friends and family? Look no further than these lemon crinkle cookies made with Betty Crocker cake mix! With their bright, citrusy flavor and soft, chewy texture, these cookies are sure to be a hit at any gathering.

Ingredients:

  • 1 box Betty Crocker lemon cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup powdered sugar

Instructions:

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the cake mix, eggs, and vegetable oil. Mix until well combined.
  3. Roll the dough into small balls, about the size of a teaspoon.
  4. Roll each ball in powdered sugar until coated.
  5. Place the balls on a baking sheet lined with parchment paper, about 2 inches apart.
  6. Bake for 8-10 minutes, or until the edges are lightly golden.
  7. Remove from the oven and let cool on the baking sheet for 5 minutes.
  8. Transfer the cookies to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 90
Total Fat: 4.5g
Saturated Fat: 0.5g
Cholesterol: 15mg
Sodium: 105mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g

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Cooking Time:

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes

Equipment:

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Wire rack

Serving Suggestions:

These lemon crinkle cookies are perfect for any occasion! Serve them at your next party or bring them to a potluck. They also make a great afternoon snack with a cup of tea or coffee.

Variations:

If you’re not a fan of lemon, try using a different flavor of cake mix, such as vanilla or chocolate. You can also add in some chocolate chips or chopped nuts for extra texture.

Substitutions:

If you don’t have vegetable oil on hand, you can use melted butter instead. You can also use granulated sugar instead of powdered sugar for rolling the cookies.

Storage:

Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

Tips:

  • Make sure to use parchment paper to prevent the cookies from sticking to the baking sheet.
  • Don’t overbake the cookies – they should be lightly golden around the edges but still soft in the middle.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes:

This recipe makes about 24 cookies.

Frequently Asked Questions:

Can I use a different flavor of cake mix?

Yes, you can use any flavor of cake mix that you like. Just keep in mind that it will affect the taste of the cookies.

Can I freeze these cookies?

Yes, you can freeze these cookies for up to 3 months. Just make sure to store them in an airtight container or freezer bag.

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Can I use butter instead of vegetable oil?

Yes, you can use melted butter instead of vegetable oil. Just keep in mind that it will affect the texture of the cookies slightly.

Personal Thoughts:

These lemon crinkle cookies are one of my go-to recipes when I need to whip up a quick dessert. I love how easy they are to make – just a few simple ingredients and you have a delicious batch of cookies in no time! The lemon flavor is bright and refreshing, and the powdered sugar gives them a nice, crinkly texture. I highly recommend giving this recipe a try!