5 ingredient Lemon Crinkle Cake Mix Cookies are perfect when you need a quick dessert. Sweet & tangy with double the lemon flavor.

We’re adding to our collection of cake mix cookies today with soft Lemon Crinkle Cake Mix Cookies. Crinkle cookies are a classic during the holidays, but you can switch up that chocolate flavor and use lemon for the warmer summer months.

Why you’ll love this recipe:

Only 5 ingredients.
Endless variations by changing the cake mix flavor.
Ready in under 30 minutes.
Option to refrigerate the dough for thicker cookies.

How to Make Lemon Crinkle Cake Mix Cookies

Prepare. Preheat oven to 350° Fahrenheit. Place the powdered sugar in a bowl and set aside. Line a baking sheet with a parchment paper.
Mix. In a medium bowl, add the cake mix, oil, eggs and lemon juice in a large bowl and mix well with an electric stand mixer or hand mixer. The dough will be thick.

Scoop. Using a 1 tablespoon cookie scoop or spoon, scoop a dough ball into the bowl of powdered sugar. Roll the dough gently to coat well. The dough will be sticky.

lemon cookie dough in a bowl of powdered sugar

Bake. Place the coated dough balls on lined baking sheet 2 inches apart. Bake for 9-11 minutes. Don’t let the cookies brown. Remove them from the oven before they get brown so they stay soft.
Cool. Allow to cool on the baking sheet. They will be very soft and will fall apart if you move them when they are warm. After they are cool, transfer them to a cooling rack.

lemon cookies on a parchment paper lined baking sheet

Recipe Variations:

You can use melted butter or coconut oil in place of the canola oil.
Add a powdered sugar glaze to the top of the cookies.
Give a little more zip by adding 1 teaspoon of lemon zest to the cookie dough.
Add white chocolate chips or crushed lemon cookies as an addition to the batter.

Lemon Crinkle Cake Mix Cookies

4.15 from 7 votes

5 ingredient Lemon Crinkle Cake Mix Cookies are perfect when you need a quick dessert. Sweet & tangy with double the lemon flavor.

Servings 20

Prep Time 10

Cook Time 10

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Ingredients

1 box lemon cake mix (15.25 ounces)
1/3 cup canola oil
2 large eggs
1 tablespoon fresh lemon juice
1/4 cup powdered sugar (for rolling)

Instructions

Preheat oven to 350° Fahrenheit. Place the powdered sugar in a bowl and set aside.
Line a baking sheet with a parchment paper.
In a medium bowl, add the cake mix, oil, eggs and lemon juice in a large bowl and mix well with an electric stand mixer or hand mixer. The dough will be thick.
Using a 1 tablespoon cookie scoop or spoon, scoop a dough ball into the bowl of powdered sugar. Roll the dough gently to coat well. The dough will be sticky.
Place the coated dough balls on lined baking sheet 2 inches apart.
Bake for 9-11 minutes. Don't let the cookies brown. Remove them from the oven before they get brown so they stay soft.
Allow to cool on the baking sheet. They will be very soft and will fall apart if you move them when they are warm. After they are cool, transfer them to a cooling rack.
Store in an airtight container at room temperature.

Notes

If you’d like your cookies thicker, chill the dough for about 1 hour before scooping.

The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 155

Keyword cake mix recipe, cookie recipe

Different Flavor Variations

Make snickerdoodles by using a white cake mix and roll in cinnamon & granulated sugar.
Fudge crinkles are made with a fudge cake mix and mini chocolate chips.
Use a spice cake mix and add chopped pecans.