Introduction
Oh, honey, let me tell you about a little sunshine in cookie form! Remember those simple, delightful moments in the kitchen? Maybe it was baking with grandma, or whipping up a quick treat just because? These Lemon Crinkle Cookies take me right back there. They are SO incredibly easy, use just a handful of ingredients, and taste like a bright, happy day. Seriously, if you’ve got a box of cake mix, a little oil, and a couple of eggs, you are more than halfway to cookie heaven. They’re perfect for when you need a little pick-me-up, a last-minute dessert, or just want your kitchen to smell like pure joy.
Why You’ll Love This Recipe
- Fast: From start to finish, you can have warm cookies in your hands in under 30 minutes (not including chilling time, but you can skip that in a pinch!).
- Easy: We’re talking minimal ingredients and minimal steps. Seriously, it doesn’t get much simpler.
- Giftable: These cheerful, bright cookies are perfect for cookie platters, bake sales, or just bringing a smile to a friend’s face.
- Crowd-pleasing: Who doesn’t love a soft, chewy, zesty cookie with a beautiful snowy crinkle?
Ingredients
Gather ’round, sweet friend! Here’s what you’ll need for these little bursts of lemon sunshine:
- 1 15.25 ounce box Lemon cake mix: This is our magic ingredient! It’s got flour, sugar, leavening, and lemon flavor all in one convenient package.
- 1/2 cup Vegetable oil: Helps make these cookies wonderfully soft and chewy.
- 2 large Eggs: Our binding agents, bringing everything together nicely.
- 1 Lemon: We’re going to use the zest here for a pop of fresh, bright lemon flavor that canned flavoring just can’t replicate.
- 1/4 cup Powdered sugar: This is what gives us that signature “crinkle” look and adds a lovely touch of sweetness.
How to Make It
Okay, deep breaths! This is going to be so simple, you’ll barely believe it. Let’s bake some happiness:
- First things first, get your oven preheating to 350°F (175°C). Go ahead and line a couple of baking sheets with parchment paper. This makes cleanup a breeze!
- Grab that beautiful lemon. You’ll want to zest the whole thing into a large mixing bowl. The zest holds all those lovely oils and gives us amazing flavor!
- Now, add your box of lemon cake mix, the vegetable oil, and the two large eggs right into that bowl with the lemon zest.
- Using a sturdy spoon or a rubber spatula, mix everything together. It might seem a little dry at first, but keep mixing until all the ingredients are just combined and you have a soft, thick dough. Don’t overmix!
- This step is optional but I highly recommend it if you have a little time: cover the bowl and pop the dough into the fridge for about 20-30 minutes. This makes the dough easier to handle and helps the cookies hold their shape better as they bake.
- While the dough is chilling (or if you’re skipping that step!), put the powdered sugar in a small bowl.
- Now for the fun part! Roll spoonfuls of dough into balls, about 1-inch or so in diameter.
- Roll each dough ball generously in the powdered sugar, making sure it’s completely coated. The more sugar, the better the crinkle!
- Place the sugar-coated balls on your prepared baking sheets, leaving about 2 inches between them.
- Bake for 9-11 minutes, or until the edges are just set and the tops look slightly cracked but the centers still look soft. They won’t get super golden brown because of the sugar coating.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Watch that beautiful crinkle magic happen as they cool!
Substitutions & Additions
Want to play around with the recipe? Here are a few ideas!
- Different Cake Mix: You can use almost any flavor of cake mix! Try vanilla, funfetti, or even strawberry for a different twist.
- Add Extracts: A little almond extract or vanilla extract can add another layer of flavor.
- Mix-ins: White chocolate chips would be absolutely divine in these lemon cookies! Or maybe some chopped macadamia nuts?
- Add Glaze: Instead of or in addition to the powdered sugar, you could make a simple lemon glaze with powdered sugar and a little lemon juice to drizzle over the cooled cookies.
Tips for Success
Just a few little pointers to make sure your cookies turn out perfectly every time!
- Don’t overmix the dough: Once the ingredients are combined, stop mixing. Overmixing can lead to tougher cookies.
- Chill the dough (if you can): This really does make rolling easier and helps the cookies keep a nice shape and texture.
- Roll generously in powdered sugar: Don’t be shy! A thick coat of powdered sugar is key to getting that lovely crinkle effect.
- Don’t overbake: These cookies are best when they are soft and chewy. Take them out when the edges are just set and the centers look slightly underdone. They will continue to cook slightly on the hot baking sheet.
- Use fresh lemon zest: Bottled lemon juice or extract won’t give you the same bright, natural flavor as fresh zest.
How to Store It
If you manage to have any left (good luck with that!), store these Lemon Crinkle Cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
FAQs
Got questions? I’ve got some quick answers for you!
Q: Do I have to chill the dough?
A: No, you don’t have to, but chilling for 20-30 minutes makes the dough less sticky and easier to roll into balls, often resulting in a nicer crinkle.
Q: Can I use bottled lemon juice instead of fresh lemon zest?
A: I strongly recommend using fresh zest! It contains the lemon oils which provide a much brighter, more intense flavor than juice or extract alone. You won’t get the same result with bottled juice.
Q: Why didn’t my cookies crinkle?
A: Make sure you rolled the dough balls generously in the powdered sugar, ensuring a thick coating. Also, slight underbaking can help the tops stay soft enough to crack as they cool.
Q: Can I freeze the dough?
A: Yes! Roll the dough into balls, then freeze them (without rolling in powdered sugar) on a baking sheet until solid. Transfer to a freezer bag. When ready to bake, thaw them slightly, roll generously in powdered sugar, and bake as directed, adding a minute or two to the baking time if needed.
Easy Zesty Lemon Crinkle Cookies (Made with Cake Mix!)
Equipment
- Oven
- Baking sheets
- Parchment paper
- Large mixing bowl
- Sturdy spoon or rubber spatula
- Small bowl for powdered sugar
- Wire rack
Ingredients
Main Ingredients
- 1 box Lemon cake mix 15.25 ounce
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 Lemon for zest
- 0.25 cup Powdered sugar for coating
Instructions
- First things first, get your oven preheating to 350°F (175°C). Go ahead and line a couple of baking sheets with parchment paper. This makes cleanup a breeze!
- Grab that beautiful lemon. You'll want to zest the whole thing into a large mixing bowl. The zest holds all those lovely oils and gives us amazing flavor!
- Now, add your box of lemon cake mix, the vegetable oil, and the two large eggs right into that bowl with the lemon zest.
- Using a sturdy spoon or a rubber spatula, mix everything together. It might seem a little dry at first, but keep mixing until all the ingredients are just combined and you have a soft, thick dough. Don't overmix!
- This step is optional but I highly recommend it if you have a little time: cover the bowl and pop the dough into the fridge for about 20-30 minutes. This makes the dough easier to handle and helps the cookies hold their shape better as they bake.
- While the dough is chilling (or if you're skipping that step!), put the powdered sugar in a small bowl.
- Now for the fun part! Roll spoonfuls of dough into balls, about 1-inch or so in diameter.
- Roll each dough ball generously in the powdered sugar, making sure it's completely coated. The more sugar, the better the crinkle!
- Place the sugar-coated balls on your prepared baking sheets, leaving about 2 inches between them.
- Bake for 9-11 minutes, or until the edges are just set and the tops look slightly cracked but the centers still look soft. They won't get super golden brown because of the sugar coating.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Watch that beautiful crinkle magic happen as they cool!
Notes
- Don't overmix the dough: Once the ingredients are combined, stop mixing. Overmixing can lead to tougher cookies.
- Chill the dough (if you can): This really does make rolling easier and helps the cookies keep a nice shape and texture.
- Roll generously in powdered sugar: Don't be shy! A thick coat of powdered sugar is key to getting that lovely crinkle effect.
- Don't overbake: These cookies are best when they are soft and chewy. Take them out when the edges are just set and the centers look slightly underdone. They will continue to cook slightly on the hot baking sheet.
- Use fresh lemon zest: Bottled lemon juice or extract won't give you the same bright, natural flavor as fresh zest. Storage:
- Store baked cookies in an airtight container at room temperature for up to 3-4 days.
- To freeze baked cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
- To freeze dough: Roll dough into balls, then freeze (without rolling in powdered sugar) on a baking sheet until solid. Transfer to a freezer bag. Thaw slightly before rolling in powdered sugar and baking, adding a minute or two to bake time.