I have literally never met a lemon that I didn’t like. I will put lemon in pretty much anything. In desserts, on roasted veggies, in marinara sauce, just dipped in sugar….ANYTHING. My husband half jokes that my body has basically adapted to lemon, so that when I add it to something I can barely taste it, while he feels like he’s being punched in the face by a lemon. Honestly though, if he doesn’t like it, then he can just make his own dinner, right?

I found this recipe for lemon cake mix cookies about a million years ago in a magazine in a doctors office. I took a picture of the page with my phone, because I felt like it would be rude to rip the page out, and I wasn’t brave enough to just steal the magazine whole; and stopped on the way home to get the ingredients and made them that night. And then the next week, and the next and the next and basically forever and ever into eternity.

Lemon Cake Mix Cookies

• 1 box Betty Crocker Super Moist Lemon Cake Mix

• 2 eggs

• ⅓ cup vegetable oil

• 2 teaspoons of fresh lemon zest

• 2 tablespoons of fresh lemon juice

• ½ teaspoon of lemon extract

• ⅓ cup confectioners sugar

To Make:

1. In a large mixing bowl, stir together cake mix, eggs, vegetable oil, and lemon zest, juice, and extract. Mix well.

2. Refrigerate the dough for 1-2 hours, until dough is able to be rolled into balls. Dough will be soft and sticky, but should not be too sticky to handle.

3. Preheat oven to 375.

4. Add confectioners sugar to a small bowl, and then roll dough into tablespoon size balls and roll in sugar until covered. Place on an ungreased cookie sheet and bake for 9-10 minutes until edges are set, but middles are still slightly soft.

5. Cool cookies on the cookie sheet for 5 minutes, and then remove to a cooling rack. Cool completely before eating - these cookies are better cold than warm.

Yum