Lemon Crinkle Cookies

If you love thick, cakey cookies, then you’ll love these lemon crinkle cookies! Made with just a few simple ingredients — including boxed cake mix — this is an easy cookie recipe to make for any occasion that everyone is sure to love.


  • ▢2 large eggs
  • ▢1/3 cup vegetable oil
  • ▢1 box lemon cake mix
  • ▢zest of 1 whole lemon
  • ▢1/2 cup powdered sugar


  • Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or silpat mats.
  • In a large bowl, mix together the eggs, oil, cake mix and lemon zest until combined.
  • Place the powdered sugar in a shallow bowl or dish. Use a mini ice cream scoop (equivalent to 2 tablespoons) and roll cookie dough into powdered sugar until evenly coated. Place on prepared cookie sheet and bake for 7-9 minutes or until the cookies are set and no longer doughy or too soft. Let the cookies cool for a few minutes before transferring them to a cooling rack.


  1. Store leftover Lemon Cookies in an airtight container at room temperature. They will stay fresh for up to 4-5 days. To freeze the cookies, allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large ziplock bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to defrost for at least 2 hours.