Lemon Crinkle Cookies – soft and bursting with flavor, these cake mix cookies are rolled in powdered sugar and baked to crinkled perfection—a sweet, lemony delight.
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I have a bit of a “thing” for crinkle cookies. I love the soft, chewy, and cakey texture of the cookie, as well as the delicious flavor options. Have you tried my Mint Crinkle Cookies or Pink Lemonade Crinkle Cookies? You totally should!
Another fabulous reason for loving crinkle cookies is these delish cookies are made with cake mix. Yes, you heard correctly; they are cake-mix cookies. How can you not love that? Also, did I mention crinkle cookies are SO easy-peasy? You cannot go wrong with making crinkle cookies.
Now that I have you thinking I am crinkle cookie crazy (maybe I am), let’s talk about Lemon Crinkle Cookies.
These delightful cookies have a short list of ingredients: lemon cake mix, lemon extract, eggs, butter, granulated sugar, and powdered sugar. The lemon cake mix and lemon extract combo make these cookies lemon perfection without being overly lemony. The granulated sugar and powdered sugar ingredients are not part of the dough, but rather part of the ascetics and flavor.
Lemon Crinkle Cookies are rolled in granulated sugar and powdered sugar before baking. The granulated sugar allows for the powdered sugar not to be absorbed into the cookie as it bakes; it’s a base for the powdered sugar. The powdered sugar adds a nice sweetness to the lemon flavor and provides prettiness to the crinkles and cracks in the cookie; it’s a MUST for crinkle cookies.
The cake mix-based dough makes Lemon Crinkle Cookies soft and moist. It’s because of this that the cookies will look undone when they are finished baking. Don’t worry, they will set and I promise you they are done. You don’t want to overcook them – so unfinished looking through the cracks/crinkles is A-OK.
If I haven’t sold you on Lemon Crinkle Cookies then you should probably just bake them and judge them for yourself. I am confident you’ll love them as much as I do.
Lemon Crinkle Cookies
Ingredients
- 1 lemon boxed cake mix, 13.25 oz
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- ¾ teaspoon lemon extract
- ¼ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, mix together boxed cake mix, melted butter, eggs, and lemon extract; mix until combined.
- Place granulated sugar and powdered sugar in separate shallow dishes. Scoop dough into tablespoon balls using a #50 disher; drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat.
- Evenly space sugar-coated cookie dough balls onto a silicone baking mat/parchment paper-lined baking sheet.
- Bake 9-11 minutes, until puffed and cracked, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone).
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
If you are looking for other great lemon cookies, these Lemon White Chocolate Chip Cookies are to die for!
Adrienne says
Thought I would leave my experience on here for others wanting to make this. I made it and well I accidentally added the granulated sugar to it instead of rolling it and i was afraid it would turn out bad but it didn't. I made them for my family and my mom said over time they got better and bow she can't stop eating them. I think they taste kind of like lemon bars which is a little bit of weird way to explain it but good. Now I just have to see if they hold up well in the mail since I initially made them for my boyfriend. Haha
Sarah says
Oops! 🙂 I am glad they still worked out for you though! These are one of my favorite crinkles. Mmm...lemon. Thanks for baking and commenting!
Bev D says
These look delicious! I'll have to try them.
Do these cookies freeze well?
Sarah says
Hi Bev. Thank you! I have not freezed these cookies before, so I cannot say with absolute certainty. My best guess would be no given the powdered sugar. If you are going to attempt this, I would say freeze the dough in balls (without the sugar/powdered sugar), then allow to thaw and roll in the sugar/powdered sugar and then bake. To me that sounds less convenient, but that is up to you. Thanks for stopping by and commenting! 🙂
Diane Zwang says
These look delicious. I may have to try these, love chocolate crinkle cookies.
Sarah says
Thank you! You should definitely try these, Diane! 🙂 Thanks for stopping by and commenting!