Happy Friday! If you’re just tuning in, this is Chapter 8 in the Prep School Party mini-series: How to Host an Ombré Party and the last food-related tutorial. Next week, we move to decor!
For the party favors, I wanted something easy that, if I ran out of time, I could give to someone else to do and it not be a huge burden or hassle. After much searching, found this simple-looking lemon cake cookie recipe and decided to give it a shot. My husband is now obsessed with these cookies!
Prep Time: 15 minutes
Cook Time: 6-9 minutes
(1) Box Lemon Cake Mix
(1/3) cup Vegetable Oil
(1) Whole Lemon (rinse ahead of time)
(2) cups Confectioner’s Sugar (optional)
Pink Sugar Sprinkles / Crystals for Decoration
(Note: the directions on the back of the cake mix box says you need 1 cup water and 3 eggs. Because you’re making cookies, you only need 2 eggs and no water.)
Zest your lemon so you get about 1/2 Tablespoon of lemon zest. Mix wet and dry ingredients in large mixing bowl. Add lemon zest to cookie dough. Slice lemon in half and squeeze the juice of both halves into a saucer (this yields about 2 Tablespoons of lemon juice). Pick out any lemon seeds and mix into cookie dough.
Mix sugar sprinkles into cookie dough.
Cover with saran wrap and chill in refrigerator for 2 hours. Pre-heat oven to 375 degrees Fahrenheit. Remove from refrigerator and roll into small balls in your palms. Be quick or the dough will start to soften and will come off on your hands. At this point, if you’re going to add confectioner’s sugar, roll each dough ball in confectioner’s and place on baking sheet. Space out the cookie dough balls as they will spread when baking.
Bake per the instructions on the box. Remove cookies from oven – the bottoms will be golden brown. Allow to cool on baking sheet for 3 minutes, then move to cooling racks to finish cooling.
PS – This recipe also works perfectly with strawberry cake mix and yellow sprinkles! The possibilities are endless.
Download Recipe: How to Make Soft & Chewy Lemon Cake Cookies
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