Lemon Crinkle Cookies
Bright, zesty, and impossibly soft, these Lemon Crinkle Cookies are a sunshine-filled treat that bake up in minutes and disappear even faster.
Servings: 24 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
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
Instructions
- 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.
Notes
Store cookies in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 0.5g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 30mg | Sugar: 8g