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These soft lemon crinkle cookies are made with cake mix! An easy five ingredient recipe for sweet and tart lemon cookies.
This lemon crinkle cookie recipe is so easy to make. When the weather starts to warm up and Spring begins I start craving everything lemon. Lemon crinkle cookies are a great cookie recipe for Easter or Spring. My nephew is a lemon lover and these may just be his favorite cookie!
The recipe is so simple it’s made with a box of lemon cake mix and is full of lemon flavor with only 5 ingredients. I like to add the zest of a lemon to enhance the lemon flavor even more.
Looking for more cookie recipes? Try these Cookies and Cream Cookies, Cadbury Mini Egg Cookies and Apple Cookies. You may also like these Lemon Blueberry Muffins.
Table of Contents
What Are Crinkle Cookies?
Crinkle cookies are cookie dough balls dipped in confectioners sugar (powdered sugar) and then baked. The sugar pulls moisture to the surface of the cookie and as they start to bake the cookie forms these cracks or crinkles.
Crinkle cookies have a crisp outer layer and a soft rich center. Looking to try a different flavor? Try these Red Velvet Crinkle Cookies.
Cake Mix Cookies
You can use most boxed cake mix to make cookies. All you need is a box of cake mix, 1/3 cup of vegetable oil and 2 eggs. They taste homemade and are quick to whip up.
Try these red velvet cookies and these devil’s food cookies both made with cake mix!
Lemon Crinkle Cookie Ingredients
- Lemon Cake Mix- Make sure to check the size box of the lemon cake mix. Some companies have been reducing the size of their boxes.
- Eggs– Large eggs.
- Oil– Vegetable oil creates a rich and tender texture.
- Lemon Zest– The zest of one lemon helps enhance the lemon flavor.
- Confectioners Sugar– This is also called powdered sugar.
How To Make Lemon Crinkle Cookies
- Preheat oven to 350º F. In a mixing bowl mix together lemon cake mix, oil, eggs and lemon zest. The batter will be thick.
- Once combined refrigerate for 15-30 minutes.
- Pour confectioners sugar into a small bowl.
- I like to use a cookie scoop to roll dough into balls.
- Roll each ball in the confectioners sugar. Make sure they are covered completely in the sugar.
- Place onto a greased or parchment lined baking sheet 3 inches apart. I use these silicone mats for baking.
- Bake for 8-10 minutes. Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack.
The best way to freeze lemon crinkle cookies is to freeze the cookie dough balls. Let them thaw and then roll in to confectioners sugar and bake. Dough can be stored in the freezer for up to 3 months.
You can freeze baked lemon crinkle cookies but the moisture from thawing will absorb or dissolve the confectioners sugar.
Yes. The best crinkles or cracks form in your baked cookies when the dough is chilled.
Don’t have any cracks in your crinkle cookies? The dough was too warm.
Lemon Crinkle Cookies
Ingredients
- 15.5 oz. Lemon Cake Mix
- ⅓ Cup Vegetable Oil
- 2 Large Eggs
- 2 TBSP Lemon Zest
- ½ Cup Confectioners Sugar
Instructions
- Preheat oven to 350º F degrees
- Mix together lemon cake mix, oil, eggs and lemon zest. The batter will be thick.
- Refrigerate for 15-30 minutes.
- Roll cookie dough into balls.
- Roll each ball in the confectioners sugar. Make sure they are covered completely in the sugar. Place onto a greased or parchment lined baking sheet 3 inches apart.
- Bake for 8-10 minutes. Let them cool on the cookie sheet for 5 minutes before transferring to a wire rack.
