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 dough balls on 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!
Store Lemon Crinkle Cookies in an airtight container; will keep for 3+ days.
Lemon Crinkle Cookies | https://sarahsbakestudio.com/lemon-crinkle-cookies/