Lemon Crinkle Cookies
Lemon Crinkle Cookies are soft, sweet, with bright lemon flavor, and great for spring or any season. Made with only 5 pantry ingredients, they're a great baking hack for making delicious cookies in a pinch!
Servings: 48 cookies
Ingredients
- 15.25 ounce box lemon cake mix
- 6 tablespoons unsalted butter , melted
- 2 large eggs
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar
Instructions
- In a large bowl, combine cake mix, butter, eggs, lemon juice, and lemon zest until smooth and incorporated.
- Cover and chill the dough for at least 45 minutes (This step is not mandatory, but it is recommended. It will make the dough easier to work with and prevent the cookies from spreading too much while baking.)
- Position a rack in center of the oven and preheat to 375 degrees F. Line baking sheets with parchment paper (you will likely have to bake these in batches.)
- Once the dough is chilled, using a tablespoon sized cookie scoop, form the dough into 1-inch balls.
- Roll the dough balls in the powdered sugar to coat well (don't shake off.)
- Set balls 2-inches apart on the baking sheets.
- Bake 9-10 minutes until the edges are *just* golden and firm, but the cracks appear slightly moist/underbaked.
- Remove from oven and cool on pans for 3 minutes; transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition
Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 3mg | Potassium: 4mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg