Monday, May 4, 2015

Lemon Crinkle Cookies

With spring in full bloom (nice pun, huh?!) and summer just on the horizon, I always find myself looking for light and refreshing desserts to make during this time of year. And my go to ingredient is...lemons!

Lemons in desserts are the perfect combination of tartness and sweetness and these lemon crinkle cookies are a perfect combination of the two. The addition of cream cheese to the cookie dough makes them so unbelievably light that they practically melt in your mouth, which makes eating more than one a very easy task!

Lemon Crinkle Cookies

{yields: 24 cookies}

1 egg
¼ cup unsalted butter, room temperature 
8 oz. cream cheese, room temperature
zest of 1 lemon
juice of 1 lemon
1 box Duncan Hines Lemon Supreme cake mix
¾ cup white chocolate chips
¼ cup powdered sugar

First, preheat oven to 350.  In a bowl combine the egg, butter and cream cheese and combine on medium-low speed until smooth.

Zest and juice one lemon and add to the dough mixture.

Then add one box of Duncan Hines Lemon Supreme cake mix to dough and mix on medium-low speed until fully combined (mixture will be on the thicker side). Lastly, mix in by hand with a spatula the ¾ cup of white chocolate chips.

In a small bowl, add ¼ cup of powered sugar and using a cookie scoop, scoop out dough and roll the ball around in the powered sugar until it is completely covered. Then transfer over to an ungreased cookie sheet leaving dough balls 2 inches apart from each other.

Bake cookies at 350 degrees for 10-12 minutes. Remove cookies from baking sheet and allow to cool on a wire rack before enjoying.

These cookies are so light, fluffy and bursting with flavor that you might need to make a second batch if you plan to share these with anyone. You may think that I'm joking, but they are really that good!

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