If you love anything lemon, you're going to want to save this lemon crinkle cookies recipe for when you need to make a quick batch of cookies. You only need a few ingredients to jazz up a boxed cake mix and turn them into a sweet, lemony treat. Plus, you only need one bowl with just one spoon and have these ready to eat in under 20 minutes.
We've been a bit busy around here with a lot of events going on. And there is only more to come, especially now that that the warm weather has finally arrived. If we are going to an event, we always try to bring a cookie platter with about 4 or 5 different cookie selections to choose from. Everyone loves cookies, especially lemon cookies, and it's a great way to have a little sweet bite for everyone. As much as we prefer to bake cookies from scratch, sometimes it's nice to get help from a box of cake and make a batch of cookies quickly.
How to Make Easy Lemon Crinkle Cookies
Follow these steps to bake a batch of lemon crinkle cookies when you are short on time:
Ingredients you will need:
- 1 box of lemon cake mix
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- ½ cup powdered sugar
Instructions to make this recipe:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix the lemon cake mix, eggs, vegetable oil, and lemon zest and extract. Stir until well combined.
- Place the powdered sugar in a separate bowl.
- Take about a tablespoon of dough and roll it into a ball. Roll the ball in the powdered sugar until fully coated.
- Place the coated cookies dough ball onto the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- You can also create a crinkle cookie platter with this lemon crinkle cookie recipe and our red velvet and chocolate crinkle cookies.
Tips and Variations:
Here are a few tips and variations to enhance your lemon crinkle cookies:
- If you want an extra burst of lemon flavor, you can add a teaspoon of lemon juice to the dough.
- For a more vibrant appearance, you can add a drop or two of yellow food coloring to the dough.
- If you prefer a chewier texture, slightly underbake the cookies by reducing the baking time by a minute or two.
- Feel free to experiment with different flavors of cake mix. You can try using a white cake mix with a teaspoon of lemon extract for a more subtle lemon flavor.
- Add a decorative touch by sprinkling some additional powdered sugar on top of the cooled cookies.
Lemon Cringle Cookies from Cake Mix
If you love anything lemon, you're going to want to save this lemon crinkle cookies recipe for when you need to make a quick batch of cookies. You only need a few ingredients to jazz up a boxed cake mix and turn them into a sweet, lemony treat. Plus, you only need one bowl with just one spoon and have these ready to eat in under 20 minutes.
Ingredients
- 1 box of lemon cake mix
- 2 eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix the lemon cake mix, eggs, vegetable oil, and lemon zest and extract. Stir until well combined.
- Place the powdered sugar in a separate bowl.
- Take about a tablespoon of dough and roll it into a ball. Roll the ball in the powdered sugar until fully coated.
- Place the coated cookies dough ball onto the prepared baking sheet. Space the cookies about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- You can also create a crinkle cookie platter with this lemon crinkle cookie recipe and our red velvet and chocolate crinkle cookies.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 165mgCarbohydrates: 20gFiber: 0gSugar: 12gProtein: 1g
Calories are estimated and may vary.
Love Lemon? We do too! Try making this refreshing No-Bake Lemon Cheesecake recipe created by the Pioneer Woman. It's a wonderful lemon dessert to make on hot summer days when you don't want to turn the oven on.
