Lemon Crinkle Cookies
User Reviews
4.6
Lemon Crinkle Cookies
Description
Lemon Crinkle Cookies blend a lemon cake mix with eggs, vegetable oil, lemon zest from two lemons, lemon juice, and lemon extract to elevate the citrus taste. Rolling the dough balls in confectioners’ sugar before baking contributes to their signature crinkled surface and adds a gentle sweetness. Baking at 375°F for about 10 minutes yields cookies with lightly browned edges and a soft interior that cool quickly on the baking sheet then finish cooling on a wire rack.
The vibrant lemon flavor makes these cookies enjoyable for a variety of occasions, from afternoon tea to casual gatherings. Their softness and fresh citrus profile offer a lively contrast to richer or chocolate-based desserts.
For storage, cooled cookies keep well in an airtight container at room temperature for up to five days. Freezing extends their life up to a month, and raw dough balls coated in sugar can be frozen for up to three months. Reheat frozen baked cookies by bringing to room temperature or bake frozen dough longer by 5–7 minutes at the same temperature, or thaw in the refrigerator overnight before baking.
Ingredients
- 1 box lemon cake mix
- 2 egg
- ⅓ cup vegetable oil
- lemon zest of 2 lemons
- 2 tablespoons lemon juice
- ½ teaspoon lemon extract
- ⅓ cup confectioners sugar
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
- Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
- Place confectioner's sugar in a bowl.
- Drop heaping tablespoonfuls of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.
- Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Notes
- Cooled cookies store best in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a sealed container for up to 1 month.
- Raw dough balls rolled in powdered sugar can be frozen for up to 3 months for later baking.
- Reheat frozen baked cookies at room temperature or bake frozen dough at 375°F, adding 5–7 minutes or thaw overnight in the refrigerator prior to baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 162mg | 7% |
| Potassium | 16mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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