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Easy Lemon Cake Mix Crinkle Cookies Recipe

Easy Lemon Cake Mix Crinkle Cookies

Soft, chewy lemon crinkle cookies made with a convenient lemon cake mix and finished with a generous powdered sugar coating. They are quick, bright, and perfect for cookie trays, bake sales, or everyday treats.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 box, about 15.25 ounces (432 g) Lemon cake mix
  • 2 eggs Large eggs
  • 1/3 cup, about 80 ml Neutral-flavored vegetable oil
Optional Lemon Flavor
  • 1 teaspoon Finely grated lemon zest
  • 1 tablespoon Fresh lemon juice
Coating
  • 1 cup, about 120 g Powdered sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Stir the dry lemon cake mix, eggs, and vegetable oil together until a thick, sticky dough forms. Mix in the optional lemon zest or lemon juice if desired.
  3. Chill the dough for 20–30 minutes if it is too soft to scoop or roll easily.
  4. Scoop roughly 1 tablespoon of dough for each cookie and roll each portion into a ball.
  5. Roll each dough ball generously in powdered sugar immediately before baking. Re-roll the balls if the first coating begins to dissolve.
  6. Arrange the cookies about 2 inches apart on the prepared baking sheets and bake for 10–12 minutes, until puffed, cracked, and set at the edges while the centers still look slightly soft.
  7. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Do not overbake because the cookies firm as they cool. A generous powdered sugar coating creates the brightest crinkle pattern. Store cooled cookies in an airtight container at room temperature.