Name: Lemon Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 box Lemon cake mix (15.25 ounces, dry mix); 2 large Eggs (lightly beaten); 1/3 cup Vegetable oil; 1/2 cup Powdered sugar (for rolling, sifted if lumpy)

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Bright, zesty, and impossibly soft, these Lemon Crinkle Cookies are a sunshine-filled treat that bake up in minutes and disappear even faster. If you love a cookie with a crackled powdered-sugar exterior and a tender, citrusy center, this recipe hits every note — quick, comforting, and crowd-pleasing. Fun fact: crinkle cookies were originally popularized as festive treats during the holidays, but lemon takes them from seasonal to summery in one bite.

This recipe stands out for its simplicity and speed, making it perfect for bake sales, after-school snacks, or a last-minute dessert. If you enjoy shortcuts that still deliver big flavor, you might also like the 4-ingredient lemon crinkle cookies version on the blog — it’s another great way to get lemony goodness with minimal effort. Ready your apron and a lemon — these cookies are about to become a new favorite.

What is Lemon Crinkle Cookies?

Why the name Lemon Crinkle Cookies? Is it the citrusy pucker or the charming spiderweb of powdered sugar that cracks as they bake? Maybe both. Crinkle cookies get their name from the signature cracked surface that appears when dough coated in powdered sugar spreads and bakes — a little surprise hiding under a snowy top. Rumor has it the crackles are a sign of pure joy (and a well-rested cookie dough), and who doesn’t love a snack that looks as happy as it tastes? And remember, they prove that “the way to a man’s heart is through his stomach.” Give them a try and see whose heart you can win with the first batch.

Why You’ll Love This:

Zesty lemon flavor that wakes up your senses: Bright, fragrant lemon notes make each bite refreshing without being overly tart. The powdered sugar coating adds just the right amount of sweetness to balance the citrus.
Easy and economical: Made from a single box of cake mix plus pantry staples, this recipe keeps costs low while delivering bakery-style results at home. No fancy ingredients or equipment required.
Versatile and family-friendly: Kids love rolling the dough in powdered sugar, and adults appreciate how fast the cookies come together. Compared to heavier butter cookies, these are lighter and quicker to bake, yet just as satisfying.

If you liked the texture contrast in other cookie recipes on the site, try pairing these with a fruit-filled cookie like our blueberry version for a variety-filled cookie tray. Don’t be surprised when everyone asks for seconds — these are that irresistible.

How to Make:

Quick Overview

This Lemon Crinkle Cookies recipe is delightfully simple: mix a cake mix with eggs and oil, form into balls, roll in powdered sugar, and bake. The result is a soft, slightly chewy cookie with a crinkled powdered-sugar top. Total time is under 30 minutes from start to finish — about 10 minutes prep and 10-12 minutes baking, plus cooling.

Ingredients

1 box lemon cake mix (15.25 ounces), dry mix
2 large eggs, lightly beaten
1/3 cup vegetable oil
1/2 cup powdered sugar (for rolling), sifted if lumpy

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the lemon cake mix, eggs, and vegetable oil. Mix until the dough is smooth and all ingredients are well incorporated.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for the steps: Use a cookie scoop or a tablespoon to keep cookie sizes uniform for even baking. If the dough feels sticky, chill it for 10 minutes to make rolling easier. The powdered sugar will crack beautifully as the cookies spread — that’s the look you want.

Lemon Crinkle Cookies

What to Serve With:

A simple iced tea or lemonade to echo the citrus notes in the cookies.
Fresh fruit platter with berries and sliced kiwi for a colorful summer spread.
A scoop of vanilla ice cream or lemon sorbet for an indulgent dessert pairing.
Coffee or a milky latte for an afternoon treat — the brightness of lemon balances rich coffee flavors.

Top Tips for Perfecting:

Ingredient substitutions: If you don’t have vegetable oil, use light olive oil or melted coconut oil. Avoid butter substitutions here; cake mix relies on oil for texture.
Flavor enhancements: Add 1 teaspoon of lemon zest to the dough for extra zing, or a 1/2 teaspoon of vanilla extract for depth.
Timing adjustments: Bake closer to 10 minutes for softer, chewier centers; aim for 12 minutes for slightly firmer cookies with more defined edges.
Common mistakes to avoid: Don’t skip rolling the dough in powdered sugar — it both flavors and creates the crinkle effect. Also, avoid overmixing the dough once eggs are added to keep cookies tender.
Consistency tip: If your dough seems too wet (varies slightly by mix), chill for 10-15 minutes before scooping to firm up.

Storing and Reheating Tips:

At room temperature: Store cookies in an airtight container for up to 3 days. Place parchment paper between layers to keep powdered sugar from smudging.
Refrigeration: Refrigeration isn’t necessary but can extend freshness to 1 week if you prefer chilled cookies.
Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies for 8-10 seconds in the microwave to restore a just-baked softness, or reheat in a 300°F oven for 5 minutes for a crisp edge and soft center.

FAQs

Are these cookies gluten-free?
No. This recipe uses a standard lemon cake mix which contains wheat. For a gluten-free version, use a certified gluten-free lemon cake mix.

Can I make the dough ahead of time?
Yes. Chill the dough in an airtight container for up to 24 hours before scooping and rolling. If the dough is refrigerated longer, allow a few minutes at room temperature to soften before shaping.

Can I use fresh lemon juice in the dough?
The boxed cake mix provides structure and flavor; adding lemon juice isn’t necessary. For extra lemon aroma, stir in 1 teaspoon lemon zest.

How do I get the crinkle effect to look perfect?
Roll the balls generously in powdered sugar so they’re well-coated. Bake at the correct temperature and resist opening the oven too early.

Can I double the recipe?
Yes, the recipe scales easily. Use multiple baking sheets and rotate them halfway through baking if needed to ensure even cooking.

Conclusion

These Lemon Crinkle Cookies are an effortless, bright, and family-approved bake that proves simple ingredients can deliver bakery-worthy results. With minimal prep, pantry-friendly components, and a cheerful crackled finish, they’re perfect for gatherings, school lunches, or a sunny afternoon treat. For more inspiration and a slightly different take on lemon crinkle cookies, check out this classic recipe from a trusted baking resource: Very Lemon Crinkle Cookies – Sally’s Baking. Try a batch today and share them with someone who needs a little lemony sunshine.