Description

These bright and cheerful lemon crinkle cookies use a simple cake mix base enhanced with fresh citrus for a homemade flavor. Perfectly soft with a delicate powdered sugar crust, they are the ultimate quick treat for any occasion.

Ingredients

1 (15.25-ounce) box lemon cake mix
1/2 cup vegetable oil
2 large eggs, room temperature
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1/2 cup powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
In a large mixing bowl, combine the lemon cake mix, vegetable oil, and eggs until a soft dough forms.
Stir in the fresh lemon juice and lemon zest until evenly incorporated, being careful not to overmix.
If the dough is too soft to handle, chill it in the refrigerator for 15 to 20 minutes to make it easier to scoop.
Using a medium cookie scoop, form the dough into balls and roll them generously in a bowl of powdered sugar until fully coated.
Place the balls two inches apart on the prepared baking sheets and bake for 9 to 11 minutes until the edges are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure the best crinkle effect, make sure your powdered sugar coating is thick and even; if the dough is too warm, it may absorb the sugar before the cookies have a chance to crack in the oven. For an extra pop of flavor, try using a microplane to get very fine zest that distributes perfectly throughout the dough.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American