Lemon Crinkle Cookies

Add the melted butter, oil, egg, egg yolk, vanilla extract, lemon zest and lemon juice to a large bowl and whisk until smooth.

Add the cake mix to the bowl and stir until evenly combined.

Cover the bowl tightly with plastic wrap and place in the fridge to chill for 1 1/2 to 2 hours, until firm. Towards the end of your chill time, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate bowls.

Scoop the dough in heaping tablespoons and roll between your palms to form a smooth ball. Roll each dough ball in the granulated sugar and roll between your palms so that the sugar adheres. Next, roll each dough ball in the powdered sugar, again rolling between your palms so that the powdered sugar adheres. Finally, roll the dough balls once more in the powdered sugar so that they're coated with a generous amount of powdered sugar.

Arrange the dough balls on the prepared baking sheets, spacing 2 to 3 inches apart. Bake for 7 to 9 minutes, until the edges are set and the tops are soft and appear slightly under-baked. These will continue to set as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a cooling rack to cool completely.