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.
Servings: 3 dozen
Calories: 81kcal
Equipment
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
- 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.
Notes
Because these cookies are coated in powdered sugar, they don't freeze well after baking and I don't recommend freezing them.
Nutrition
Serving: 1cookie | Calories: 81kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 123mg | Sugar: 8g