These Lemon Cake Mix Cookies are the perfect way to brighten up your day. Lemon cake mix is used to make these lemon-infused cookies, which are drizzled with white chocolate.
How did you spend your weekend? I realize it’s already Wednesday, but with Monday off, my whole week has been thrown off. Sunday was Valentine’s Day, and we spent the day relaxing at home. For supper, my partner prepared tacos, and I opened a long-awaited bottle of champagne. The mid-season premiere of The Walking Dead rounded off our evening. I know what you’re thinking: were you that fancy? What did each of you do?
Monday I spent the most of the day in my pajamas, working on additional edits for my cookbook and eating pizza for supper. Overall, I’d call this weekend a big success. Tacos, pizza, champagne, and PJs all on the menu. Aside than that, I got a lot of work done.
Today I’m going back to my rigorous diet. I owe you an update on how I’m doing. It’s going swimmingly! By far the most difficult aspect is baking. It’s tough not to try everything, and a mouthful or two quickly adds up. I mean, this weekend I baked four different cheesecakes. Yes 4.
It’s finally time to share these Lemon Cake Mix Cookies with you after a long weekend break! True, I’ve been hoarding them for quite some time. Since it’s in the mid 80s here, I believed our winter had magically vanished and it’s summertime weather right now. This is the ideal moment to share them.
I’m sure you’ve guessed by now that I’m craving cake mix cookies. They’re very soft, chewy in the centre, and crispy on the outside. I’ve done red velvet and chocolate, and now it’s time to try a lemon variation.
The lemon zest I added to the cookie dough recipe gives these lemon cookies a little additional taste. It adds the zing you desire in a lemon dessert while also adding a touch of freshness to these cookies.
A white chocolate frosting drizzles over these lemon biscuits. It’s wonderful to have some sweetness to balance out the sharpness of the lemon biscuits. It’s the ideal complement to these sweets. If you wanted, you could also load them with white chocolate chips.
This recipe for Lemon Cake Mix Cookies was first posted on Food Fanatic. I plan to provide monthly portions of various cake mix creations. You already know how much I like cake mix since it allows you to be really creative. It removes some of the guesswork from baking. Everyone wants to be successful in the kitchen, right? So, I’m looking forward to sharing more cake mix recipes with you this year!
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Lemon cake mix is used to make these lemon-infused cookies, which are then drizzled with white chocolate.
- 1 2/3 cups All-Purpose Flour
- 1 cup Lemon Cake Mix
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- zest of one Lemon
- 2 ounces White Chocolate
- Preheat oven to 350F
- Combine the flour, cake mix, baking powder, and salt in a separate basin. To blend, whisk everything together.
- Microwave butter for 15 seconds to soften. In a mixing dish, combine softened butter and sugar. 2 to 3 minutes on medium speed, until light and fluffy.
- Beat in the egg and vanilla essence until completely mixed. Lemon zest should be added to the mixing bowl and integrated.
- Reduce the mixer speed to low and gradually add the dry ingredients. Increase the speed to medium-high and beat for 1 to 2 minutes, or until a soft dough forms.
- 2 teaspoons cookie dough on a baking sheet coated with parchment paper. With the back of a spoon or spatula, gently push the tops of the cookies down. Bake for 10 to 12 minutes at 350°F. Allow cookies to cool for a few minutes on the pan before transferring to a wire rack. Allow to cool fully.
- Microwave white chocolate in a small dish for 30 to 60 seconds on 50% power. Drizzle melted chocolate over cooled biscuits using a tiny piping bag. Allow the chocolate to cool completely. Refrigerating the cookies can expedite the process.
This recipe originally appeared on Food Fanatic.
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Can you use lemon juice instead of water in a lemon cake mix?
Cakes may be made using juice or milk instead of water. However, take the following precautions: You may only use fresh juice for juice. Canned juices contain methyl silicone, which may hinder cakes from rising properly. To prevent a dry, gritty texture, use fresh juice in a 1:1 ratio with water.
A typical cookie batter has three parts flour, two parts fat, and one part sugar. For each cup of flour, combine 2 parts flour and liquid, 1 part egg, fat, and sugar, and 1 teaspoon baking powder.
What happens if you put too much lemon juice in a cake?
As mentioned in one of the comments, lemon juice is mainly water. Excess moisture will cause your cake to lose structural integrity and collapse. This may be remedied by adding extra flour or starch, but it seems complicated.
What happens when lemon juice is mixed with baking powder?
When baking powder and lemon juice are combined, bubbles occur due to the generation of carbon dioxide gas. This is a chemical change since new compounds are generated during this reaction.
What happens if I use milk instead of water in cake mix?
By replacing the water with milk, your cake will taste immediately handmade, whilst adding buttermilk will make it rich and creamy. Simply substitute the same quantity of milk or buttermilk for the water (since buttermilk is so thick, you’ll need to add more liquid than the recipe asks for).
Why are my cookies so cakey? Too much leavening (baking powder or baking soda) or too much egg are the two major causes of cakey cookies. If the dough contains too much baking powder or baking soda, the cookies will rise excessively when baked, resulting in a cakier structure.
Is birthday cake the same as cake batter?
Is Cake Batter Ice Cream the same as Birthday Cake Ice Cream? Both titles are often used interchangeably. Birthday cake ice cream recipes, like this one, often include cake bits, but cake batter ice cream recipes typically have more butter flavor and less add-ins.
When you use cake flour instead of all-purpose flour, your cookies will be lighter, more delicate, fluffier, more softer. When making soft cookies, some people use cake flour. This makes sense since it comes out more “cake-like” rather than thick or chewy.
Why does my lemon cake not taste like lemon?
Probably because you didn’t use enough lemon. My favorite lemon cake recipe calls for a total of 8 lemons. Lemon juice and zest in the batter, limoncello syrup drizzled over while the cake is still warm, and lemon icing.
Can I leave lemon cake out overnight?
Rely on the temperature of the room.
You may leave your covered cake out overnight without covering it, and it will be OK the next morning. Wrap it in anything for whatever period of time longer than that.