Ingredients ([recipe link])
- 1 (15.25 oz.) box lemon cake mix
- 1/4 cup all-purpose flour
- 1/4 cup canola or vegetable oil
- 2 eggs
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1/4 cup powdered sugar, for rolling
Instructions
- In a large mixing bowl, combine the dry cake mix and flour. Add the oil, eggs, lemon juice, and lemon zest; stir until a dough forms.
- Cover the dough and refrigerate for 20 minutes to make it easier to handle.
- Roll the dough into 1-inch balls with your hands. Put the powdered sugar in a small bowl and roll each dough ball in the sugar until fully coated.
- Place the sugar-coated dough balls on an ungreased cookie sheet, spacing them about 2 inches apart. Bake at 350℉ for 9-11 minutes or until set.
- Let the cookies cool on the pan for 1 minute, then transfer to a cooling rack to cool completely.