Easy Lemon Crinkle Cookies
Easy Lemon Crinkle Cookie
Sometimes you don’t feel like a cupcake and would rather have a cookie…well, yes you can. If you have our Limoncello Cupcake Mix on hand and would rather make cookies… you are in the right place. Just follow the easy instructions below. P.S. They are delicious!
Makes about 16-18 large cookies.
1 box The Invisible Chef Limoncello Cupcake Mix
2 Large Eggs
2 Tbsp melted unsalted butter
Baking sheet covered with parchment paper
You Will Need:
Preheat oven to 375 degrees. Put the eggs and melted butter into a medium size bowl. Whisk well. Add the cupcake mix and stir until well blended. The batter will be very soft.
Add about 1/2 cup of the frosting mix to another bowl.
Using a small spoon, scoop out some of the batter and drop into the frosting mix and roll around until the batter is lightly covered. Once covered, drop cookie onto the baking sheet. Repeat with the rest of the dough, spacing cookies about 2-3 inches apart (they will spread).
Bake for about 9-10 minutes. The bottoms will be lightly browned and the inside soft and tender.
Remove to a cooling rack and let cool completely. Dust with additional dry frosting mix.
Add a little more frosting mix to the bowl, add some milk, 1 Tbsp at a time until you get a drizzle consistency. Drizzle on top of the cookies.
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