Lemon Cookies Using Cake Mix

Ingredients

• 1 (15.25 ounce) Box Lemon Cake Mix (- (SEE NOTES))
• 1/2 cup Unsalted Butter (– softened to room temperature (1 stick))
• 1 (8 ounce) brick Cream Cheese (– softened to room temperature)
• 1 large Egg (– at room temperature)
• 2 TBS Freshly Squeezed Lemon Juice
• 2 tsp Freshly Grated Lemon Zest
• 1/2 tsp EACH: Vanilla Extract & Lemon Extract
• 1 cup Powdered Sugar (- DIVIDED)
• 1/3 cup Granulated Sugar

Instructions

1. 1

   Make Lemon Cookie Dough: In a large bowl or a stand mixer, beat the butter on medium speed until it's soft and fluffy, about 1-2 minutes. Add the softened cream cheese and continue to beat until well incorporated, about 1 minute. Add the egg, lemon juice, fresh lemon zest, and both extracts. Beat well until combined and fluffy, about 1 minute. Sift the cake mix into the bowl. Beat on low or stir until just combined. (Note: Don’t beat too much or your cookie dough will become tough. The dough should be sticky.)

2. 2

   Chill Dough: Chill: Cover the bowl tightly with plastic wrap. Place it in the refrigerator for 1 ½ hours or up to overnight, or in the freezer for 45 minutes. (Note: You want the dough to be completely chilled and cold to the touch - this is imperative for the "crinkle effect".)

3. 3

   Preheat Oven: Arrange the oven rack to the center position. Then close the oven door and preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or silicone baking mat and set aside. Pour ¾ cup powdered sugar into a shallow bowl and pour the granulated sugar onto a plate.

4. 4

   Portion Cookie Dough and Roll Dough into Balls: Use your hands, or a cookie scoop, to portion and roll the dough into 1-inch balls (roughly 1 ½ tablespoon each).

5. 5

   Coat Balls In Sugar: Coat Cookie Dough Balls in Sugars: Place each ball into the granulated sugar and roll to very lightly coat. Next, transfer the sugared cookie ball to the powdered sugar and roll it around so that it’s HEAVILY coated in the confectioners sugar; this is what gives the cookies their cracked appearance. Then, arrange the cookie balls 2-inches apart on the prepared cookie sheet. (SEE NOTES)

6. 6

   Bake Cookie Dough Balls: Bake Lemon Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until just barely browned on the bottom only (they should be overall pale in color and they will look soft in the middle). Remove from oven, place onto a wire rack, and let the cookies cool on the pan for 8 minutes. Immediately transfer the cookies to a cooling rack and allow to cool completely.

7. 7

   Enjoy Lemon Crinkle Cookies: Serve Lemon Cake Mix Cookies: Dust the tops of cookies with remaining powdered sugar or dip the tops of the cookies gently in powdered sugar for a snow-capped cookie effect. Enjoy!