Description
These delightful Lemon Crinkle Cookies are soft, chewy, and bursting with bright citrus flavor. Made with a lemon cake mix and a few simple ingredients, they come together quickly and bake into perfectly crinkled, sugar-coated cookies that are ideal for any lemon lover’s treat or a refreshing dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box lemon cake mix (15.25 ounces)
- 1/2 cup powdered sugar, for rolling
Wet Ingredients
- 6 tablespoons unsalted butter, melted
- 2 eggs
- 2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350° F (177° C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a medium-sized mixing bowl, combine the lemon cake mix, melted unsalted butter, eggs, and lemon juice. Stir thoroughly until the batter is smooth and fully incorporated.
- Scoop Dough Balls: Using a two tablespoon cookie scoop, portion out the cookie dough into uniform balls for even baking.
- Coat with Powdered Sugar: Roll each dough ball generously in powdered sugar, coating them well to create the signature crinkled appearance once baked.
- Arrange on Baking Sheet: Place the coated cookie dough balls onto the prepared baking sheet, spaced about 1 1/2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11 minutes or until the edges are set but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 7 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra lemon flavor, consider adding a teaspoon of lemon zest to the batter.
- If you prefer a more intense citrus kick, substitute lemon juice with a mix of lemon and lime juice.
- Ensure cookies are cooled on the baking sheet before moving to avoid breaking.
- Store cookies in an airtight container at room temperature for up to 4 days.
