Cake Mix Lemon Crinkle Cookies are soft, chewy, and full of lemony flavor! Made with just 5 simple ingredients these easy lemon crinkle cookies not only taste delicious, they can be baked and ready to enjoy in around 20 minutes.
Cake Mix Lemon Crinkle Cookies
Lemon cake mix cookies, and indeed any lemon dessert, are always popular in our house. This lemon crinkle cookie recipe is perfect for lemon lovers who love the intense citrus flavor in this easy cookie recipe.
This yummy lemon cookie recipe uses just 5 basic, pantry staple ingredients. It can go from mixing bowl to baked in about 20 minutes! We really love how lemon cookies are soft and chewy, with a touch of both sweet and tart flavors!
Homemade lemon cookies aren’t too hard to make, but using cake mixes makes them even easier. This is a great crinkle cookies with cake mix recipe for baking with children and grandchildren, as they can do everything themselves.
They can take the lemon cake mix and turn it easily into a cookie dough. Then roll the cookies in powdered sugar which, once baked, gives the cookies their crinkle texture.
Recipe ingredients
- CAKE MIX: I use a box of lemon cake mix to form the base of the cookie dough.
- EGGS: I use 2 eggs to bind the cookie dough.
- OIL: oil not only binds the dough but also adds moisture, I use light flavored oil like vegetable or sunflower oil.
- LEMON: I add freshly squeezed lemon juice to this lemon cookie recipe, fresh lemon has the best flavor.
- SUGAR: the cookies are rolled in powdered sugar which, once baked, gives these cookies the crinkled appearance.
How to make Lemon Crinkle Cookies with Cake Mix
- Preheat the oven to 375 degrees F (350F for dark or non-stick pans).
- Line a cookie sheet with parchment paper.
- Pour the cake mix into a large mixing bowl.
- Stir in eggs, vegetable oil, lemon juice and mix well.
- Use a small cookie scoop to form dough into small balls.
- Pour powdered sugar into a small bowl.
- Drop cookie dough balls into confectioners sugar and roll around until lightly covered all around.
- Place the cookies on the lined cookie sheet, about 1 inch apart.
- Bake for 9-11 minutes or until lightly browned on bottom.
- Remove the cookies from the oven and place on a wire rack to cool.
Flavor variations
- Use any flavor of cake mix. For example, swap the lemon cake mix and fresh lemon juice for orange and make orange crinkle cookies.
- Make the cookies extra lemony by adding some lemon zest or lemon extract to the cookie dough.
- Add vanilla extract for an extra layer of flavor.
- Add dried blueberries to the cookie dough to make lemon and blueberry cookies.
- Finish the cookies with a drizzle of melted white chocolate.
You’ll also love ube crinkles, they always come out soft, fluffy and bursting with the ube flavor!
Recipe hints & tips
- Don’t over mix the cookie dough, bring it together until just combined.
- For fluffier cookies, refrigerate the dough for 30 minutes before scooping into small balls.
FAQs
I have made these lemon crinkle cookies using lemon cake mix and fresh lemon juice. If you want your cookies to be extra zingy I recommend adding the zest of a lemon to the cookie dough too.
No. Although fresh lemon juice has the best flavor, bottle lemon juice can work in a pinch.
Meyer lemons are less acidic and sweeter than regular lemons. If you can get your hands on meyer lemons they are ideal for baking, but don’t worry if not, regular lemons work just fine in this recipe.
Once baked and cooled, place the cookies in an airtight container on the counter top. They should stay fresh for up to a week when properly stored.
Yes, place the cooked and cooled cookies in an airtight container. To prevent them from sticking together place parchment paper or wax paper between each layer of cookies. Be sure to clearly label the container with the contents and date. When properly stored, they should be freezer safe for up to 3 months.
Yes! The prepared cookie dough can be frozen to be baked later. Place scooped cookie dough balls that have been rolled in powdered sugar on a cookie sheet lined with wax paper into the freezer for about 2 hours to flash freeze them. Transfer to an airtight freezer safe container, clearly label with the contents and date. Frozen unbaked cookie dough balls should stay freezer safe for up to 3 months when properly stored.
When ready to bake, removed the number of cookie dough balls you’d like to bake from the freezer container. Place on a cookie sheet lined with parchment paper to thaw while the oven is preheating. Bake according to recipe, but sometimes frozen cookie dough balls need an extra couple of minutes to bake so you’ll need to check on them.
Don’t miss these additional cake mix recipes here at When Is Dinner:
- Cake Mix Chocolate Crinkle Cookies
- Red Velvet Heart Crinkle Cookies (Cake Mix)
- Cake Mix Red Velvet Crinkle Cookies
- Strawberry White Chocolate Chip Crinkle Cookies
- Cake Mix Chocolate Chip Cookies
Cake Mix Lemon Crinkle Cookies
Cake Mix Lemon Crinkle Cookies are soft, chewy, and full of lemony flavor! Made with just 5 ingredients these easy lemon crinkle cookies taste delicious and can be baked and ready to enjoy in around 20 minutes.
Ingredients
- 1 box lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1 tbsp lemon juice (about 1/2 a fresh lemon)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 375 degrees F (350F for dark or non-stick pans).
- Line a cookie sheet with parchment paper.
- Pour the cake mix into a large mixing bowl.
- Stir in eggs, vegetable oil, lemon juice and mix well.
- Use a small cookie scoop to form dough into small balls.
- Pour powdered sugar into a small bowl.
- Drop cookie dough balls into confectioners sugar and roll around until lightly covered all around.
- Place the cookies on the lined cookie sheet, about 1 inch apart.
- Bake for 9-11 minutes or until lightly browned on bottom.
- Remove the cookies from the oven and place on a wire rack to cool.
Notes
For fluffier cookies, refrigerate dough for 30 minutes before scooping into small balls.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 110mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
Nutritional information is approximate and for guidance only.