Happy Easter! I haven't been feeling very well today, but we did a lot of our Easter activities yesterday - including baking up these sunny lemon cookies. I hesitate to call them cookies, they're really little cakes. I've been craving something lemony and Easter seemed like the perfect occasion to try this recipe. I have not made cookies like this before... it's an interesting process in that the batter (not dough) is sticky and must be coated in powdered sugar before baking.
If you want to try them, make sure you take them out of the oven the second you see any brown around the edges because they can burn easily, and be warned: the powdered sugar gets all over the place! They're pretty and yummy, and super easy on a busy Easter weekend. :)
Recipe: (from BrownEyedBaker )
1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
3. Place confectioner’s sugar in a bowl.
4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.
5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
