Lemon Crinkle Cookies

These lemon crinkle cookies are soft, chewy, and bursting with citrus flavor. Made with cake mix and coated in powdered sugar, they’re an easy and irresistible treat.

Table of Contents

• Note from the Author
• Step by Step Instructions
• Recipe Testing Notes and Tips
• Tip
• Variations
• Recipe FAQs

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These cookies? I first tried them a few years ago and have been obsessed ever since. My friend makes them for various occasions like birthdays and holidays and everyone fights to make sure we all get a few before they disappear.

I’ll let you in on a little secret. They’re made with cake mix. So:

1. They’re so easy and who doesn’t like that.
2. They’ve got the perfect light lemon cake flavor.
3. It’s all compact into these awesome cookie bites.

When you dip them in powdered sugar, roll them around until you think it’s covered. Then roll them around again. It’ll look like a lot of powdered sugar on the dough, but when it cooks some of it will melt into the dough.

In fact, those probably could’ve used an extra layer of sugar. What I’ve learned is that when someone gives you the option to add extra sugar, do it. Always.

Step by Step Instructions

Check out the recipe card below for more in-depth instructions:

• Mix it up: Start by combining your lemon cake mix, eggs, and vegetable oil in a big bowl. Stir until it’s fully blended — it’ll be thick, almost like a brownie batter.
• Scoop and roll: Use an ice cream scoop or tablespoon to portion out 1.5″ dough balls. This helps keep the cookies uniform (and cook evenly — bonus!). Roll each ball generously in powdered sugar until it’s fully coated.
• Bake time: Place your cookie balls on an ungreased baking sheet and bake at 375°F for 7–9 minutes. Look for lightly golden edges and soft centers — they’ll firm up as they cool. Gooey middles = cookie gold.
• Cool it down: Let them rest on the pan for a few minutes before transferring to a cooling rack. That’s when the magic crinkle pattern sets in.

Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

• Don’t overbake! They should look just set in the middle when you pull them out.
• Chilling the dough for 15–20 minutes helps control spreading and makes rolling easier.
• Want extra-lemony cookies? Add 1 tsp lemon zest or a splash of lemon extract to the dough.

Variations

• Extra tart: Mix in 1 tsp lemon zest or a few drops of lemon extract for more citrus punch.
• Glaze it: Drizzle with a lemon glaze (powdered sugar + lemon juice) once cooled.
• Berry burst: Add white chocolate chips or freeze-dried raspberries for a twist.
• Sandwich style: Smear a little lemon curd between two cookies for a dreamy sandwich treat.

This recipe is part of The Sweetest Season, a virtual cookie exchange where food bloggers come together to share their favorite holiday bakes. It’s all about spreading joy through cookies and we’re also raising money for Cookies for Kids’ Cancer while we’re at it!

Every dollar donated through our Sweetest Season fundraising page will be matched by OXO through the end of the year, doubling the impact. If you’re looking for even more cookie inspiration (and who isn’t this time of year?), head over to The Sweetest Season to check out the full lineup of delicious treats.