Semi-homemade Crinkle Cookies

Despite our from-scratch approach in the kitchen, there are just some things that taste better from a box/jar: Marie Callendar's cornbread, Bouchon brownies, Thai sweet chili sauce and these crinkle cookies. Different flavored cake mixes are combined with oil and eggs (sans water as you would when making a cake) to create a cake-y cookie that crinkles and cracks on top while baking. By rolling the dough in powdered sugar before baking, the cracks are accentuated and make for a pretty presentation.

Lemon Burst Cookies

adapted from Brown Eyed Baker

Ingredients
1 (18.25-ounce) package lemon-flavored cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
1/3 cup powdered sugar

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended. Place powdered sugar in a bowl. Scoop out balls of dough and roll in the sugar until lightly coated and place on baking sheet.



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.

This recipe works for pretty much any cake mix. I also tried it with red velvet but the end result was very similar in texture to the from-scratch Red Velvet Cookies and I definitely prefer that recipe more than this semi-homemade version. But if you're in a time crunch or have alot of people to bake for, these cake mix crinkle cookies are a yummy and efficient solution!