April 16, 2013

Lemon Gem Cake Mix Cookies

This is a cheat cookie recipe that you can totally say you made from scratch, because it involves cracking eggs and measuring out ingredients! 

I've always wanted to try making cake mix cookies. After watching people on Youtube make them, I just had to find out myself to see if...

1. They were tasty
2. Really that easy
3. Had a good texture

I'm not a fan of cakey cookies. I like them crisp around the edges and chewy in the middle! Those are the best kind of cookies, period. To find out the results, read on! I also wanted to make cookies, because I was itching to bust out my cookie scoop. I love it to death and it isn't uncommon to see me walking around the house scoop in hand, practicing. I do not lie. 

Check out the step by step photos I took for you! It might be easy to make, but photos always make a recipe more fun. :)

I had half a box of Duncan Hines lemon left over so that's what I used. A little Googling led me to the recipe, to which I added in dried cranberries. I also skipped the lemon glaze, as I really don't want to get diabetes after eating two cookies. I want to eat like, 6. 

One could add lemon zest into the dough as well, but these are supposed to be FAST and EASY! 

 I halved the recipe above as it was for a full box of mix.

Oil, egg and lemon juice into the large bowl along with the cake mix. Preheat the oven to 350F.

 Stir until combined, little lumps are fine. Look how yummy it looks already!

I added a couple handfuls of dried cranberries for a little texture, colour and flavour.

 This scoop holds about a tablespoon of dough, which is perfect.

 Place dough onto an ungreased baking sheet.

Bake for about 12-14 minutes. Remove tray from oven and let the cookies cool without removing them for at least 5 minutes! They will be quite delicate while still warm, so it's best to give them a little time to set a bit. Finish cooling them on a rack.

 Photos showing texture!

 I love how each cookie has a unique crackled top!

The final verdict? 
They were excellent. When I tried the first cookie while still warm, I was a little disappointed that they were so fragile and a little cakey. It had a delicious flavour, being just tart enough and not tooth achingly sweet. If you've had lemon cake from a box before, you'll definitely recognize the taste though. But the fact that they were ridiculously easy to make, one could easily look past it. The cookies were pretty to look at and full of lemony flavour! I really enjoyed these. 

Fast forward a day later, surprised I still had a couple left, I had one and the cookies got even better. They were super chewy and a little crunchy around the outside. Plus, the ruby red cranberries were a nice compliment! 

I'll definitely be making these again, in another flavour and maybe even vegan.

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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