Delightful Lemon Crinkle Cookies – A Simple Baking Treat
These lemon crinkle cookies strike the perfect balance between tart and sweet while delivering a chewy delight with each bite. Crafted from cake mix and pudding mix along with a handful of other simple ingredients, this quick and easy recipe is bound to become a kitchen favorite.
Life can be exhausting, and if you’re like me, you may find yourself looking for quick and easy recipes amidst the chaos. Recently, our household has been beset by various illnesses, leaving me craving something simple yet rewarding.
Thankfully, cake mixes are a lifesaver in such times. While I enjoy the art of baking from scratch, there are moments when a trusty cake mix is the ideal solution to quickly satisfy a sweet tooth.
I didn’t want an entire batch of cupcakes, so I chose a lemon cake mix alongside a box of lemon pudding to whip up these easy lemon crinkle cookies instead.
Tart and Chewy Lemon Crinkle Cookies
These cookies are soft, chewy, and showcase delightful cracks on the exterior. They burst with a bright lemon flavor that’s perfectly sweet.
I absolutely love lemon cookies, whether they’re glazed lemon cookies, lemon ricotta cookies, or chewy lemon sugar cookies. This particular recipe earns bonus points for being exceptionally easy to prepare.
The core of this recipe combines a box of lemon cake mix and a box of lemon pudding mix. Toss in a few more ingredients, and your dough will be ready to bake in no time!
How to Make Lemon Crinkle Cookies with Cake Mix
Making these easy lemon crinkle cookies is a breeze. In just a few minutes, and without any chilling required, you can satisfy your cookie cravings in about thirty minutes!
Ingredients You’ll Need
To make these cookies, gather the following ingredients:
- 1 (15.25 ounce) box lemon cake mix
- 1 (3.4 ounce) box instant lemon pudding mix
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- ⅓ cup confectioners’ sugar
I recommend adding lemon zest and lemon juice for an intensified flavor, even though the cake mix and pudding mix provide a lovely yellow hue without the need for artificial coloring.
Making These Cookies
To prepare the cookie dough, combine the cake mix, pudding mix, eggs, oil, lemon juice, lemon zest, and vanilla in a bowl. Use an electric mixer to blend everything until well-mixed. Expect the dough to be a bit sticky!
Next, pour the confectioners’ sugar into a shallow bowl. Using a medium cookie scoop (about 1.5 tablespoons), drop balls of dough into the sugar, rolling them to coat. Form the dough into a ball between your palms.
Arrange the dough balls on a lined baking sheet, maintaining about 2 inches of space between each cookie.
Bake at 375°F for 8-10 minutes. The edges will be set while the centers may look slightly undercooked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage
Store your lemon crinkle cookies in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, place the cookies in an airtight container or zip-top freezer bag and freeze for up to 3 months.
More Delicious Crinkle Cookie Recipes
If you enjoy these lemon crinkle cookies, you might also like exploring additional crinkle cookie recipes.
For a rich twist, consider easy chocolate crinkle cookies or brownie crinkle cookies. For festive occasions, red velvet crinkle cookies are a delightful treat for Valentine’s Day, while St. Patrick’s Day crinkle cookies are fun anytime in March. And if you are a fan of the warm spices of gingerbread, gingerbread crinkle cookies make an excellent choice for holiday baking!
