Easy Lemon Crinkle Cookies {Cake Mix}

Easy lemon crinkle cookies are soft, chewy, and coated in powdered sugar, creating a classic crackled top. They have a bright lemon flavor and, best of all, come together using a box cake mix!

Lemon Crinkle Cookies with Cake Mix

If you love quick lemon desserts, like our easy lemon bars, then you are going to love these cookies. Who knew using a lemon cake mix would create the softest cookies?!

I love that the ingredient list is short and has no complicated steps. Just mix, roll the cookie dough in powdered sugar, and bake! We made our red velvet crinkle cookies this way as well and had the same amazing results.

They’re perfect for spring baking, summer parties, or anytime you want a bright, citrusy cookie.

Ingredients

• Lemon cake mix
• Eggs
• Oil
• Vanilla extract
• Powdered sugar, for rolling
• Lemon zest for extra lemon flavor

Other Recipes You May Like

If you love easy cookie and dessert recipes, you might also enjoy:

• Lemon Pound Cake
• Fudgy Cocoa Brownies
• Chocolate Crinkle Cookies
• Thin and Crispy Sugar Cookies
• Cinnamon Coffee Cake

Tools to Make This Recipe Successful

• Baking sheets
• Parchment paper
• Cookie scoop
• Cooling rack

How to Make Lemon Crinkle Cookies

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, mix the cake mix, eggs, oil, lemon zest, and vanilla until a soft dough forms.
3. Scoop dough and roll into 1-inch balls.
4. Roll each dough ball very generously in powdered sugar.
5. Place on the baking sheet about 2 inches apart.
6. Bake for 9 to 11 minutes until the cookies are set and crackled on top.
7. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Lemon Cookies With Powdered Sugar

This lemon crinkle cookie recipe makes cookies that stay super soft and chewy with a crackly powdered sugar topping. They’re the kind of cookie you can make on a whim because of the simple ingredients and fast prep. School bake sale? This is your cookie!

Baking Tips

• Do not overbake. The cookies should still look soft in the center when you pull them from the oven.
• Roll the dough balls heavily in powdered sugar for a bold crackle.
• Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack.
• If the dough is sticky, chill it for 10 to 15 minutes before rolling.

Storage

Store cookies in an airtight container at room temperature for up to 4 days.
They also freeze really well for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use any brand of lemon cake mix?
Yes. Any standard lemon cake mix will work. I prefer using this lemon cake mix.

Do I need to refrigerate the dough?
Not usually, but chilling for 10 to 15 minutes makes the dough easier to roll.

Can I add mix-ins?
Yes. I like these cookies plain, but you can add lemon zest, or white chocolate chips also work well.

Why didn’t my cookies crack?
This usually means there was not enough powdered sugar on the outside of the dough balls. You have to roll them very generously in the powdered sugar.

Can I make these ahead of time?
Yes. Bake a day ahead and store in an airtight container or store in the freezer! The cookies seem to get better each day!

Soft Lemon Cookies

You are going to be so surprised at how soft and chewy these cookies bake up. I think they are better than any cookie from a bakery and to have a batch of homemade treats in less than 30 minutes is amazing too!