Lemon Crinkle Cookies
Bright, zesty, and impossibly soft, these Lemon Crinkle Cookies are a sunshine-filled treat that brightens any afternoon tea or dessert plate.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 box Lemon cake mix No preparation needed, use straight from the box.
- 2 large Eggs Room temperature for best texture.
- 1/3 cup Vegetable oil Can substitute with light olive oil or neutral oil if needed.
- 1/2 cup Powdered sugar For rolling, sifted if clumpy.
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 cooled cookies in an airtight container at room temperature for up to 3 days. For a slightly firmer texture, refrigerate for up to 1 week.