Lemon Crinkle Cookies

I found the recipe that inspired these cookies on a wonderful blog called,  Six Sisters Stuff. It's a blog filled with posts from six ridiculously beautiful sisters who post everything from recipes to crafts and then some.  The postive power of estrogen!!

I've seen quite a few of these types of cookies floating around blogland so nine year old Missy Moo and I thought we'd give them a try.  Since she's not a fan of too much chocolate (in her world there is a fine balance between too much chocolate and just the right amount) we thought we'd try a lemon crinkle cookie instead.

These were definitely lemony and were quickly gobbled down by the kids and Brad (I did manage to get a couple for myself).  Don't let the lemon fool you!  With the frosting, these cookies are mighty sweet!

I also love that it's such an easy way to whip up a batch of cookies which is perfect for those times when, at 8:30 at night, one of your kids reminds you that they volunteered you to bake a couple dozen cookies for a school function the following morning.  True story.

1 (15.25oz) box of lemon cake mix
1/4 cup vegetable oil
2 eggs
1/2 cup icing sugar (to roll the cookies in)

Frosting
2 cups icing sugar
2 tbsp softened butter or margarine
3 Tbsp fresh lemon juice

Preheat oven to 350F.  Line a cookie sheet with parchment paper and set aside.

In a large bowl, combine the cake mix, oil and eggs.  {Do NOT follow the instructions on the cake mix box.  You're just using the cake mix as the base for this recipe.}.  Mix until a dough begins to form.

Lightly dust your hands with a bit of icing sugar so you won't stick to the dough.  Roll the dough into 1 to 1 1/2-inch balls.  Roll each ball in the icing sugar and place them 2-inches apart on the prepared baking sheet.

Bake for 8-10 minutes or until cookies are just set. Remove from pans and cool on a wire rack.

Note: The original recipe called for the cookies to bake for 7-9 minutes but I found that it took a little longer in my oven so I upped the time in this recipe.

Make frosting: Combine frosting ingredients in a medium bowl until smooth.

Frost cooled cookies.  Store cookies in an air-tight container.

Recipe inspired by: Six Sisters Stuff's 'Fudge Crinkle Cookies'