Easy Lemon Crinkle Cookies
Craving something bright and delightful? Easy Lemon Crinkle Cookies are the perfect blend of tangy lemon flavor and sweet sugar coating. Soft, chewy, and absolutely irresistible, these cookies are a must-try for any occasion. Make them today and treat yourself to a taste of sunshine!
Equipment
- Cookie Scoop Set
- Nordic Ware Aluminum Half Sheet Pans
- Pre-Cut Parchment Paper Baking Sheets
Ingredients
- 1 box lemon cake mix 15.25 ounces
- 1 box instant lemon pudding mix 3.4 ounces
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- ⅓ cup confectioners’ sugar
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract. Blend until well combined.
- Place confectioners’ sugar into a medium bowl.
- Using a medium cookie scoop, drop balls of dough into the confectioners’ sugar, roll to coat.
- Gently form dough into a ball by lightly rolling between your palms.
- Place dough balls on prepared baking pan about two inches apart.
- Bake in preheated oven for 8 to 10 minutes. Allow cookies to cool on pan for 5 minutes before removing to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough before baking.
- Pairing: Serve with a warm cup of tea or lemonade.
- Glazing: Consider drizzling a lemon glaze on top after baking.
- Adding Fruit: Mix in some blueberries for a fruity twist.