Search
by Ingredient
Lemon Crinkle Cookies

Lemon Crinkle Cookies

StarStarStarStarHalf star

Submitted by ring

Lemon crinkle cookies made with a boxed cake mix, eggs, oil, and a snowy powdered sugar coating. Four ingredients, ready in 30 minutes, with a chewy center and that signature crackled top.

YIELD

48 servings

PREP

23 min

COOK

7 min

READY

30 min

These lemon crinkle cookies are the cake-mix shortcut at its absolute best. Four ingredients, no creaming butter, no proofing, no chilling. The lemon cake mix does the heavy work: providing flour, sugar, leavening, and that bright lemon flavor in one box. Mix it with eggs and oil, roll, coat, bake, eat.

The crinkle effect happens because of the powdered sugar coating. As the cookies bake and spread, the dough cracks open through the sugar shell, exposing the lemony interior in dramatic fault lines. It looks bakery-trained but happens automatically.

Roll the dough balls generously in powdered sugar. A thin coating disappears into the dough during baking; a thick coating gives you that signature snowy white look with deep cracks. Don’t be shy with the sugar.

The dough will be sticky. Cake mix dough always is. If it’s too sticky to handle, chill it for 15 minutes before rolling. A small cookie scoop works better than fingers for portioning.

Pro Tips

  • Use parchment paper, not greased pans. The high sugar content will stick and burn on bare metal.
  • Don’t overbake. Pull at 8 minutes when the centers still look slightly underdone. They firm up as they cool and stay chewy instead of going crumbly.
  • For deeper lemon flavor, add 1 teaspoon of fresh lemon zest and 1 tablespoon of lemon juice to the dough.

Variations

  • Swap the cake mix for chocolate, red velvet, or strawberry for different flavor profiles.
  • Add 1 tablespoon of poppy seeds for lemon-poppy crinkle cookies.
  • Drizzle cooled cookies with a simple lemon glaze (powdered sugar + lemon juice) for extra zing.

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, LEMONS
2 2
LARGE LARGE EGGS
¼ 79
CUP ML VEGETABLE OIL

Directions

Mix lemon cake mix and oil and eggs well in a bowl.

Roll dough into small balls

Toss in icing sugar until well coated

Bake on parchment lined cookie sheet for 8 - 10 minutes @ 375F

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 35 55% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 15mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe