Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are just starting to crack. The cookies will appear slightly underbaked in the center but will firm up as they cool.
Step 5: Cool
Cool on Cookie Sheets: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Helpful Tip: Perfect Texture
Cooling the cookies on the sheets helps them set properly, achieving the perfect chewy texture.
Storage and Reheating Tips
Storage:
Room Temperature: Store the cookies in an airtight container at room temperature for up to a week.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheating:
Room Temperature: Thaw frozen cookies at room temperature for 10-15 minutes before serving.
Oven: Warm in a preheated 300°F (150°C) oven for 5 minutes for a freshly baked taste.
Frequently Asked Questions
Q: Can I use a different flavor of cake mix?
A: Absolutely! This recipe is versatile and can be made with any flavor of cake mix.
Q: Do I need to chill the dough?
A: Chilling the dough helps prevent the cookies from spreading too much and enhances the texture, but it’s not strictly necessary if you’re in a hurry.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes, feel free to add mix-ins like white chocolate chips, coconut flakes, or chopped nuts for added texture and flavor.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are set, and the tops are just beginning to crack. They will still look soft in the center.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Q: Can I double the recipe?
A: Yes, you can easily double the ingredients to make a larger batch of cookies.
Q: How can I make the cookies more lemony?
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