Lemon Crinkle Cookies

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:

• Lemon Cowboy Cookies
• Lemon Rosemary Cookies
• Lemon Sugar Scones
• Lemon Meringue Kisses

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?!)

You’ll need:

• 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!

Continue to Content

Lemon Crinkle Cookies

Yield: 3 dozen

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Just 3 easy steps, 4 ingredients, and around 20 minutes will yield these soft, melt in your mouth, buttery lemon crinkle cookies.

Print

Ingredients

• 1 (15.25 ounce) package lemon cake mix
• 1/3 cup butter, softened to room temperature
• 2 eggs
• 2/3 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees and line a sheet pan with a silpat baking liner.
2. In a medium sized mixing bowl, combine the cake mix, butter, and 2 eggs.
3. Roll the cookie dough into 1 inch balls and then roll each ball in the powdered sugar, thoroughly coating each cookie.
4. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10-12 minutes.
5. After removing from the oven, let the cookies rest 3 minutes on the cookie sheet before removing to wire rack to cool completely.
6. Store in an airtight container between layers of waxed paper for best results.

Notes

Because these cookies are coated in powdered sugar, they don't freeze well after baking and I don't recommend freezing them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Baker's Half Sheet 
• 
  Silicone Baking Mat - Set of 2 Half Sheet
• 
  Round Cooling Rack

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.

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!

Pin this recipe or click the ❤️ to save it for later!

This recipe was first published on January 19, 2017. It was republished on 2/4/2021 with updated photos and tips.