4 ingredients and about 20 minutes are all you need for these soft, melt in your mouth, buttery lemon crinkle cookies. They are one of my family’s all time favorite cookie recipes.
Lemon crinkle cookies are the sunny sister to the my personal favorite Christmas cookie, Mint Middle Fudge Crinkles. Bright lemony flavor shines in these soft and chewy cookies. Cheerful yellow cookie peeks out of the powdered sugar covered cracks along the outside, giving these cookies their characteristic crinkle appearance.
If you’re a lemon fanatic like I am, you’ll also love these:
These cookies make a great cake mix recipe to add to your arsenal. Arsenal? Yes! Easy cake mix recipes are the best weapon when you have unexpected guests show up or when the kids need some baked good, like right now, for some meeting they forgot to tell you about. My Cherry Almond Squares and Caramel Apple Dump Cake are some of my favorite cake mix go to’s when I remember about church potlucks at midnight on a Saturday. (You’ve been there, right?!)
- A box of lemon cake mix
- 2 eggs
- 1/3 cup butter
- 2/3 cup confectioners sugar
These cookies are super simple to make in 3 steps:
Step 1. Combine the cake mix, butter, and eggs.
Step 2. Roll the cookie dough into 1 inch balls and then roll each ball of cookie dough in powdered sugar, thoroughly coating each cooking.
Step 3: Place them 2 inches apart on cookie sheets and bake!
Lemon Crinkle Cookies
Just 3 easy steps, 4 ingredients, and around 20 minutes will yield these soft, melt in your mouth, buttery lemon crinkle cookies.
- 1 (15.25 ounce) package lemon cake mix
- 1/3 cup butter, softened to room temperature
- 2 eggs
- 2/3 cup powdered sugar
- Preheat the oven to 350 degrees and line a sheet pan with a silpat baking liner.
- In a medium sized mixing bowl, combine the cake mix, butter, and 2 eggs.
- Roll the cookie dough into 1 inch balls and then roll each ball in the powdered sugar, thoroughly coating each cookie.
- Place 2 inches apart on cookie sheet and bake at 350 degrees for 10-12 minutes.
- After removing from the oven, let the cookies rest 3 minutes on the cookie sheet before removing to wire rack to cool completely.
- Store in an airtight container between layers of waxed paper for best results.
Because these cookies are coated in powdered sugar, they don't freeze well after baking and I don't recommend freezing them.
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Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 123mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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This recipe was first published on January 19, 2017. It was republished on 2/4/2021 with updated photos and tips.
Tuesday 18th of May 2021
I made this batter using butter & mixture was super thin. Sure couldn’t make cookies with it. So thru away cake mix, butter & eggs & I am writing you this note. Sooo disappointed!!!