Easy Zesty Lemon Crinkle Cookies (Made with Cake Mix!)
These incredibly easy Lemon Crinkle Cookies are made with just a handful of ingredients, including a box of cake mix, oil, and eggs, plus fresh lemon zest for a bright flavor. They bake up soft and chewy with a signature snowy crinkle from a generous coating of powdered sugar. Perfect for a quick treat, gifting, or bake sales.
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
Tips for Success:
- 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.
- 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.