Best Lemon Crinkle Cookies

Here’s my super simple lemon crinkle cookie recipe that starts with a regular box of cake mix. These cookies turn out soft and chewy with those classic crackly tops, and the fresh lemon flavor just makes them extra special.

I love making these when I need something quick but homemade – my kids always know when there’s a batch in the oven because the whole house fills with that wonderful lemony scent. Plus, they’re perfect for those times when you want cookies but don’t feel like measuring out a bunch of ingredients!

What Kind of Lemon Cake Mix Should I Use?

Any brand of lemon cake mix will work well in this recipe, from Betty Crocker to Duncan Hines to store brands. The main thing to look for is a standard-sized box, which is typically around 15.25 ounces – this ensures your cookies will have the right consistency. If you’re looking to bump up the lemon flavor, try using a lemon supreme or super lemon variety rather than a plain lemon cake mix. Just make sure to avoid pudding-in-the-mix varieties, as these can change the texture of your final cookies and make them too soft. When storing your cake mix, keep it in a cool, dry place, and always check the expiration date before using.

Options for Substitutions

These easy cookies can handle some simple swaps if you’re running low on ingredients:

• Lemon cake mix: While lemon cake mix gives these cookies their signature taste, you can try other flavors like vanilla cake mix plus 2 tablespoons of lemon juice, or even funfetti for a fun twist. Just keep in mind this will change the classic lemon flavor.
• Vegetable oil: Any neutral oil works here – canola, melted coconut oil, or even melted butter can step in. If using coconut oil, make sure your eggs are at room temperature to prevent the oil from solidifying.
• Lemon zest: No fresh lemon? You can use 1 teaspoon of lemon extract instead. Or try orange zest for a different citrus twist!
• Powdered sugar: This is needed for the classic crinkle look and can’t really be substituted. If you’re completely out, you can make your own by blending granulated sugar in a food processor until very fine.
• Eggs: For each egg, you can use 1/4 cup of unsweetened applesauce or 1 mashed banana, though this might change the texture slightly and make the cookies more cake-like.

Watch Out for These Mistakes While Baking

The biggest challenge when making cake mix cookies is ending up with a dough that’s too sticky to handle – letting the dough chill in the refrigerator for at least 30 minutes makes rolling the cookies into balls much easier and prevents them from spreading too thin while baking. Another common mistake is not using enough powdered sugar coating, which prevents those beautiful crackles from forming – make sure to roll each dough ball generously in the powdered sugar, covering every bit of surface area. When it comes to baking time, pulling the cookies out at just the right moment is crucial – they should look slightly underbaked and puffy when you take them out (around 9-11 minutes), as they’ll continue to set while cooling on the baking sheet. For the most intense lemon flavor, don’t skip the fresh lemon zest, as the cake mix alone won’t give you that bright, fresh citrus kick.

What to Serve With Lemon Crinkle Cookies?

These bright lemon cookies are perfect for afternoon tea or coffee breaks! I love serving them alongside a hot cup of Earl Grey tea, which has subtle citrus notes that pair wonderfully with the lemon flavor. For summer gatherings, try setting these cookies out with some fresh raspberry lemonade or iced tea – the combination is so refreshing. If you’re putting together a dessert spread, these cookies work great on a plate with other citrus treats like lime bars or orange scones, or balance them with some chocolate chip cookies for variety in flavor.

Storage Instructions

Keep Fresh: These lemon crinkle cookies stay fresh and yummy when kept in an airtight container at room temperature. They’ll keep their soft texture and bright lemon flavor for up to 5 days. I like to put a piece of bread in the container to help keep them nice and soft!

Freeze: Want to save some for later? These cookies freeze really well! Just place them in a freezer-safe container with wax paper between layers and they’ll stay good for up to 3 months. It’s super handy when you need a quick sweet treat or want to prep ahead for a party.

Make Ahead: You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just keep it covered in the fridge, and when you’re ready to bake, let it sit at room temperature for about 15 minutes so it’s easier to roll into balls.

Preparation Time	10-15 minutes
Cooking Time	7-9 minutes
Total Time	17-24 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 180-190 g

Ingredients

• 2 eggs (large)
• 1/3 cup cooking oil
• 1 box lemon-flavored cake mix
• Finely grated zest from 1 lemon
• 1/2 cup confectioners’ sugar

Step 1: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 375 degrees Fahrenheit.

While the oven heats, line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

Step 2: Make the Cookie Dough

• 2 eggs (large)
• 1/3 cup cooking oil
• 1 box lemon-flavored cake mix
• finely grated zest from 1 lemon

In a large bowl, combine the eggs, cooking oil, lemon-flavored cake mix, and finely grated lemon zest.

Stir everything together until the mixture is well combined and smooth.

I like to make sure the zest is evenly distributed so every cookie has a bright lemony flavor.

Step 3: Shape and Coat Cookie Dough Balls

• 1/2 cup confectioners’ sugar
• cookie dough (from Step 2)

Place the confectioners’ sugar in a shallow bowl or dish.

Using a mini ice cream scoop (about 2 tablespoons), portion the dough.

Roll each dough ball in the confectioners’ sugar until evenly coated, then arrange them on the prepared baking sheets, leaving some space between each for spreading.

Step 4: Bake and Cool the Cookies

Bake the coated cookie dough balls in the preheated oven for 7–9 minutes, or until the cookies are set and no longer doughy or too soft in the center.

Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

I like to enjoy one while they’re still a little warm—they taste amazing fresh from the oven!