Just five simple ingredients are all you’ll need to make these delicious Lemon Crinkle Cookies! Created using a boxed cake mix, this zesty lemon cookie recipe couldn’t be more simple!
If you’re looking for a light and refreshing easy dessert recipe for your next picnic or summer bbq, don’t pass up the chance to make these easy cake mix cookies. They literally just take a few minutes to make and are certain to be a hit every single time!
If you’re a fan of Lemon Bars and other lemon desserts, this is one of the best cookie recipes, ever! It’s the perfect dessert that gives chewy lemon cookies that every lemon lover will crave.
Easy Cake Mix Cookies with 5 Simple Ingredients!
If you don’t have time to spend all day baking, I’m right there with you. Some days, I just want a cookie and I want it now. This is why these easy lemon cookies are always at the top of my list.
My kids say that it’s one of their favorite cookies because it has a bright lemon flavor with a super soft texture. We’ve actually made this easy lemon cookie recipe for Mother’s Day and Easter brunch. It’s the perfect lemony cookie for spring or summer treats! These delicious cookies are literally the perfect chew cookies!
The ingredients needed for this recipe are simple and you may already have them at home. Save yourself a trip to the store and pop these babies in the oven!
(PS – Baking for a chocolate lover? Then try my Chocolate Crinkle Cookies too!)
Make sure that you get a cute cookie platter so that you can display this easy recipe in single layers once it’s baked! Freshly baked cookies should be showcased in all their glory! Once the warmer weather hits, it’s time to bake cookies with fresh lemon flavor.
Just a handful of ingredients are needed to make this lemon crinkle cookie recipe.
- Lemon Cake Mix – pick your favorite boxed cake mix. I really love Duncan Hines or Betty Crocker!
- Vegetable Oil
- Powdered Sugar
How To Make Lemon Crinkle Cookies
Step 1: Mix
Combine the cake mix, oil, eggs, and lemon juice in a large bowl. Stir until well combined.
Step 2: Add to fridge
Put the dough in the fridge for 15-20 minutes.
Step 3: Form cookies
Using a medium scoop or spoon, form the dough into balls and then roll them each in powdered sugar.
Step 4: Bake
Place the cookies on the baking sheet with 2 inches of space between them. Put in the oven for 9-11 minutes and bake.
Step 5: Cool down
Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
What else can you have as a topping for lemon cookies?
Powdered sugar is great but you can also add some milk to the powdered sugar and create a fun “drizzle” of frosting, too. I’ve even eaten these lemon crinkle cookies without any topping and they’re amazing no matter what.
How to store lemon cookies
Store any leftover cookies in an airtight container with a lid or in a bag. Keeping the air away from them will keep them as fresh as possible for as long as possible.
Can you freeze cookies?
You bet. Just store them in a freezer-safe container and add them to your freezer. They should be fine for up to 4 months when stored properly.
The next time that you’re looking for an easy cookie recipe, you’re going to love these easy lemon crinkle cookies! Treat yourself to a fluffy cookie or two and enjoy every single bite!
Lemon Crinkle Cookies
- 15.25 ounce box lemon cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 lemon zested and juiced
- 1/4 cup powdered sugar
- Preheat oven to 350°F.
- Combine the cake mix, oil, eggs, and lemon juice in a large bowl.
- Stir together until combined.
- refrigerate the dough for 15-20 minutes for forming into balls.
- Using a medium scoop or spoon, form the dough into balls and roll in powdered sugar.
- Place on baking sheet 2 inches apart.
- Bake for 9-11 minutes, or until the cookies are set. Do not brown.
- Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack.
Easy and excellent
You can’t actually roll these.You have to use a spoon to roll them around in the sugar. They tasted ok but can’t say I would make then again.
How many cookies does this recipe yield? Thanks!
I had trouble forming the dough into balls. I suspect that it’s because you used an 18.25 oz. cake mix and mine was a 15.25 oz. Can you confirm?
She used a15.25 oz box of cake mix.
Me too. I had to add flour
I made these at Christmas and they were a huge hit.
This is one of the easiest cookie recipes I’ve ever made, and cleanup is a breeze! The cookies were delicious. I didn’t have a fresh lemon so I substituted two tablespoons of bottled lemon juice, but I’m sure they would have been even more delicious with fresh juice and the zest!
Your recipe calls for zest. But you don’t say when to add the zest into the recipe. Please advice thx
When combining the lemon juice, that should be fine!