Description
Brighten up your day with these incredibly easy lemon crinkle cookies that start with a simple cake mix base. They offer a perfect balance of zesty citrus and sweet powdered sugar with a chewy, melt-in-your-mouth texture that tastes just like Grandma’s homemade recipe.
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the lemon cake mix, vegetable oil, and eggs until well combined.
- Mix in the fresh lemon zest and lemon juice until the dough is uniform.
- Using a medium cookie scoop, form the dough into balls and roll each one generously in powdered sugar.
- Place the cookies on the prepared baking sheet and bake for 9 to 11 minutes until set but not browned.
- Allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best crinkle effect, make sure your dough balls are heavily coated in powdered sugar before baking. If the dough feels too soft to handle, chilling it in the refrigerator for 15 minutes can make the scooping and rolling process much easier. Store any leftovers in an airtight container at room temperature for up to five days to keep them soft.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American