January 25, 2014 § 1 Comment
Bakers aren’t the most modest people you’ll ever meet.
A google search for “chocolate chip cookie recipe” will land you at least ten results for “World’s BEST Chocolate Chip Cookies!” Oh my god, you say in panic. Suddenly you’re on your own to figure out which recipe is world’s bestest, or to eenie-meenie-miney-mo it out (if you’re like me).
I haven’t stumbled across any recipes I’d confidently label “world’s best,” but this one is pretty high up there. After I traverse the seven continents and the seven seas, I will be sure to give you an update.
These are lemon cookies, designed for the lemon fanatic but dearly loved and devoured by all. This is another AllRecipes gem, discovered two years ago while searching for a bake sale recipe. It was a success. My friend bought ten and inhaled them all in less than a minute. These cookies have converted lemon-haters into lemon-lovers. They have been described as “cloud-like pillows of lemony goodness”. Everyone asks for these on their birthday. On several occasions, they have received the ultimate baking compliment: a request for the recipe. It is rumored that they may hold the cure to cancer.
And to top it off, they require no more than five ingredients, two bowls, and twenty minutes for prep and baking. If that doesn’t scream “make me!!,” I don’t know what does.
I had only one qualm about this recipe, and it was that the main ingredient is a lemon cake mix. For all you baking purists out there, this may constitute a blatant form of cheating. But as with many cake mix cookies, these have a wonderful, fluffy cake texture on the inside and are chewy and crisp at the edges. “Appease your hearts,” I now say. “It is resourcefulness, and it is delicious.”
And with that, my friends, I present to you:
Probably Not World’s Best But Pretty Freaking Good Lemon Cookies
Recipe:(adapted from here)
1 package lemon cake mix (18.25 oz
1/3 cup vegetable oil
1 tbsp lemon juice
roughly 1/3 cup confectioner’s sugar
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on baking sheets.
Bake for 8 to 12 minutes in the preheated oven. The bottoms and edges will be light brown, and the insides chewy. (I usually check on them at 10 minutes, gently flatten them with the back of a spatula, and give them another 3 minutes in the oven).