The Humpherys Family

Lemon Crinkle Cookies

Recipe Added:  1/9/2012 
1/2 cup butter, softened
1 cup sugar
1/2 tsp vanilla
1 large egg
1 tsp grated lemon zest
1 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1/2 cup powdered sugar
 Quick Lemon Burst Crinkles {BEB}
1 pkg Duncan Hines lemon cake mix 
2 eggs
1/3 cup vegetable oil
{Zest of 2 lemons + 2 Tbsp lemon juice} 
OR 1 tsp lemon extract
1-2 drops yellow food coloring {optional}  
1/2 cup powdered sugar
Preheat oven to 350. Line or spray baking sheets. Cream butter and sugar until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well. Add dry ingredients (except powdered sugar) and mix until just combined.

Place powdered sugar in a shallow pie dish. Roll small balls of dough in powdered sugar to coat. Place on baking sheets, about 2 inches apart. Bake 9-11 minutes. Don’t over bake. Cool on a rack and store in an airtight container.

Quick Lemon Burst Crinkles {BEB}
Preheat oven to 375F. Line baking sheet with parchment or silicone baking mat. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, juice and extract until well blended. The bowl may be chilled for up to an hour if desired to make a stiffer dough. 

Place powdered sugar in a bowl. Drop heaping spoonfuls (medium cookie scoop) into balls and roll in powdered sugar until coated, then place on baking sheet. Bake 8-10 minutes or until edges are lightly browned. Cool 2-3 minutes on cookie sheet and transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container or plastic bag at room temperature for up to 5 days. Freeze baked and cooled lemon cookies in an airtight, freezer-safe container or plastic bag for up to 1 month. May  also freeze raw dough rolled into balls and coated in powdered sugar for up to 3 months.

Reheat baked cookies from frozen by coming to room temperature, or bake frozen dough for same cooking temperature and time as before, but may bake longer if needed (5-7 extra minutes). Or let dough thaw in refrigerator overnight before baking.

The Quick Lemon Burst Crinkles are easy and delicious!
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