Friday, October 9, 2015
Maybe, it's just a combination of all the above.
But why stop with the chocolate? Right? Right!
So, by now you know that I'm quite the lover of lemonade. Pink, yellow, blueberry, the list goes on and on....and on. But why stop the lemonade love with the drink? Let's carry that on over to baked goods.
Like, oh, raspberry lemonade crinkle cookies. Perfection. Pure perfection.
Combine cake mix, one of those on-the-go lemonade packs, eggs and oil and you're over half way there. Then the magic happens. Instead of tossing those cookies directly in the powdered sugar, give them a dunk in granulated sugar first. This forms a nice little coating around the dough, the powdered sugar adheres to it and during the baking process the granulated sugar dissolves, leaving a perfectly powder-sugar coated cookie.
Raspberry Lemonade Crinkle Cookies
1 Box white cake mix
1 Packet raspberry lemonade of Crystal Light to go
1/3 Cup canola oil
Red food coloring, optional
1/4 Cup granulated sugar
1/4 Cup powdered sugar
Preheat oven to 350. Line a cookie sheet with parchment paper or a silicone backing mat, set aside.
Combine cake mix, lemonade, eggs and canola oil in a large bowl and stir until ingredients are completely combined and the dough is smooth.
Place granulated sugar in one bowl and powdered sugar in another bowl.
Form the dough in 1-inch balls, roll in the granulated sugar then the powdered sugar and place on the prepared cookie sheet, leaving one to two inches between each cookie. Repeat with remaining dough.
Place in the preheated oven and bake for 10-12 minutes, until cooked through. Allow to rest on cookie sheet for about 2 minutes, transfer to cooling rack and allow to cool completely.
Store in an airtight container.
Recipe source: A Lynsey Original