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Lemon Crinkle Cookies

Sweet and chewy Lemon Crinkle Cookies with a delightful balance of tart and sweet flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 box 15.25 oz lemon cake mix Use any lemon cake mix of your choice.
  • 2 large eggs Large eggs ensure better texture.
  • 1/3 cup vegetable oil Can substitute with another neutral oil.
  • 1 teaspoon lemon extract Enhances the lemon flavor.
  • 1 tablespoon lemon zest Fresh lemon zest adds a vibrant flavor.
Coating
  • 1 cup powdered sugar For coating before baking.
  • 1 tablespoon granulated sugar To mix with powdered sugar for coating.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the lemon cake mix, eggs, vegetable oil, lemon extract, and lemon zest until well combined and a thick dough forms.
  3. In a small bowl, combine powdered sugar and granulated sugar.
  4. Scoop tablespoons of the dough and roll them into balls approximately 1 to 1.5 inches in diameter.
  5. Roll the dough balls in the sugar mixture to coat them lightly.
Baking
  1. Arrange the coated dough balls on the prepared baking sheet with enough spacing.
  2. Bake the cookies for 9 to 11 minutes until tops are crinkled and centers are puffy.
  3. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  4. For presentation, dust with additional powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For added citrus flavor, increase lemon zest or add a splash of lemon juice. Chill the dough before rolling to maintain shape.