Lemon Crinkle Cookies

ByBluebonnet Baker
41 Comments

This isn't so much the case in San Antonio right now (where it's a balmy 68 degrees), but around this time in New Jersey, I start to go a little sunshine-deprivation crazy. I start to crave citrus, sunshine, and time outdoors - even though it's usually in the 20s.

That's where these Lemon Crinkle Cookies come in. They're a direct inspiration from Jamie's post for Chocolate Crinkle Cookies. I'm certainly not reinventing the wheel here.

But when it's dark and dreary and you just need a little sunshine in your life? These are the ticket. Using lemon extract and lemon cake, the perfectly lemon-y yumminess is hard to beat.

Plus, because it's a recipe where you're doctoring up a cake mix, it comes together in *no* time.

Brighten up the day of someone you love with some delightful lemon cookies, my friends. The smiles you get back are worth it.

Lemon Crinkle Cookies

Adapted from My Baking Addiction

Ingredients
1 (18.25 ounce) box Duncan Hines Lemon Supreme Mix
2 large eggs
⅓ cup vegetable oil
1 teaspoon lemon extract
⅓ cup powdered sugar

Directions
Preheat your oven to 375F and line a baking sheet with parchment paper.

In a large bowl or stand mixer bowl, combine the cake mix, eggs, oil, and lemon extract. Mix until will blended.

Place the powdered sugar into a separate small bowl.

Using a medium cookie scoop or tablespoon, drop balls of dough into the sugar and roll to coat. The dough will be sticky. Gently form the dough into a ball by lightly rolling it in your hands.

Place the balls of dough on the parchment lined baking tray 2 inches apart. Bake for 7-9 minutes.

The middles of the cookies may look slightly undercooked when removed from the oven. That is okay. They will continue to cook as they cool. Allow to cool for 5 minutes in the pan, then remove to a cooling rack to finish cooling completely.

[wpurp-searchable-recipe]Lemon Crinkle Cookies - - - [/wpurp-searchable-recipe]

More Baking

41 Comments

  1. Pingback: Chocolate Stuffed Strawberry Crinkle Cookies | Bluebonnets & Brownies

  2. Hi there!
    i bought the ingredients today!
    I'm hoping to make the cookie balls and freeze the dough to use as needed.
    We like to eat our cookies in batches of 4-6 hot out of the oven.
    Have you ever tried this recipe as a freezer cookie dough before?
    If so, do you have any tips?
    thanks so much,
    betty

    1. Hi Betty,
      I haven't tried it as a freezer recipe, but I see no reason why it wouldn't work. Please let me know how they turn out!

  3. You said 18 oz of cake mix, but I can never find 18 oz in the store, all I can find is 16 or 19 oz, will that work for the recipe? Thank you!

  5. Now your talking! I am not a big chocolate lover, but always say I need to make chocolate crinkle cookie. Now I so would rather make these beautiful little cookies, I would devour them:-) Take care, Terra

  6. These look delish! I could use a little sunshine right now. It's dreary and raining... And, I am wrapped up in a blanket on the couch drinking tea.

  7. I love crinckles. I always make them with chocolate but never lemon. Tartness though is my preferred taste so am definitely trying these soon. New to your site through blog hop. Nice meeting!!

  8. Love that you used a box mix, and I agree, the weather really can make you crave summery flavours.

Comments are closed.