- 1 package Julie’s Original White Cake Mix
- 1/3 cup plus 2 tablespoons soy or almond milk
- 1/4 cup canola oil
- 1 teaspoon Boyajian lemon oil or lemon extract
- Powdered sugar
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In bowl of a stand mixer, combine the white cake mix, milk, oil and lemon oil. Beat on low until the dough comes together and is smooth. It might take a minute or so. Avoid adding more liquid as it will eventually come together.
Fill a small bowl with about 1/2 cup powdered sugar. Using the smallest cookie scoop, scoop the cookies into balls and roll in the powdered sugar. Place the cookies on the prepared baking sheets wit space between them. You should have 4 rows of 3 cookies. Using the heel of your hand, lightly press the tops of the cookies, so they are slightly flattened on the top. You don’t want to flatten them too much.
Bake the cookies in the preheated oven, for about 10 minutes. They should be lightly crackled on top. Let them cool completely on the baking sheets before removing them.
Store in a zip top bag or airtight container for 1 day, or freeze for 4-6 months.
Copyright 2016 Julie Hasson (juliehasson.com)
Gluten-Free + Vegan
- Category: Dessert