Are you in the mood for a sweet and tangy treat that will brighten up your day? Look no further than these delicious lemon crinkle cookies with cake mix and cream cheese! Whether you’re a seasoned baker or just starting out, this recipe is easy to make and sure to impress.
Ingredients:
- 1 box of lemon cake mix
- 1/2 cup of vegetable oil
- 2 eggs
- 1/2 cup of powdered sugar
- 4 oz of cream cheese
- 1 tbsp of lemon zest
- 1 tsp of vanilla extract
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, mix together the cake mix, vegetable oil, eggs, lemon zest, and vanilla extract until well combined.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and mix until well combined.
- Using a cookie scoop or spoon, form the dough into balls and roll them in powdered sugar.
- Place the balls on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 15mg
Sodium: 125mg
Total Carbohydrates: 14g
Dietary Fiber: 0g
Sugars: 8g
Protein: 1g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment:
- Large mixing bowl
- Separate mixing bowl
- Electric mixer
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These lemon crinkle cookies are perfect for any occasion, from a casual snack to a fancy tea party. Serve them alongside a cup of tea or coffee for a delicious and refreshing treat.
Variations:
If you’re feeling adventurous, try adding some different flavors to your lemon crinkle cookies! Here are some ideas to get you started:
- Orange zest and juice
- Lime zest and juice
- Raspberry jam
- White chocolate chips
Substitutions:
If you don’t have all the ingredients on hand, don’t worry! Here are some substitutions you can make:
- Vegetable oil can be replaced with canola oil or melted coconut oil.
- Cream cheese can be replaced with mascarpone cheese or Greek yogurt.
- Lemon zest can be replaced with orange or lime zest.
- Lemon cake mix can be replaced with white or yellow cake mix.
Storage:
Store your lemon crinkle cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Tips:
- For a stronger lemon flavor, add a few drops of lemon extract to the dough.
- Roll the cookie dough balls in powdered sugar just before baking to ensure that they are evenly coated.
- Don’t overbake your cookies – they should be lightly golden around the edges but still soft and chewy in the center.
Notes:
This recipe makes approximately 24 cookies.
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can substitute any flavor of cake mix that you like. However, keep in mind that the lemon flavor will be less pronounced.
Can I use a different type of cheese?
Yes, you can substitute any type of soft cheese that you like. However, keep in mind that the flavor and texture may be different.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free cake mix to make these cookies gluten-free.
Final Thoughts:
These lemon crinkle cookies with cake mix and cream cheese are a delicious and easy-to-make treat that is sure to please. With their tangy lemon flavor and soft, chewy texture, they are the perfect snack for any occasion. Give this recipe a try – you won’t be disappointed!
