I recently tried a Lemon Cake Cookies Recipe that takes minimal ingredients to create something remarkably unique. A box of lemon cake mix blends with fresh lemon juice, eggs, and oil to deliver a bright flavor fusion. Each bite is proof that simplicity can yield truly irresistible treats.

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I’ve been experimenting in the kitchen lately, and this Quick And Easy Lemon Crinkle Cookie recipe totally surprised me with how simple it is to make a sweet treat that’s packed with a zesty kick. I used a box of lemon cake mix, which already makes things super convenient, along with a couple of large eggs, a half cup of vegetable oil, and a splash of freshly squeezed lemon juice for that genuine citrus flavor.

Once baked, I dust the cookies with powdered sugar and they come out looking just as fun as they taste. I really love how this recipe turns a boxed mix into a dessert that feels homemade yet still quick and easy enough for any busy day.

The cookies have a perfect blend of tangy lemon and sweet dusting, making them a winner for when you need a little pick me up without too much fuss. Enjoy the unexpected magic in every bite!

Why I Like this Recipe

I really love this recipe because it’s super simple and you only need five ingredients which makes it really easy to whip up when I’m short on time. I also adore the tangy kick of fresh lemon juice the cookies get – it gives them a bright flavor that feels so refreshing. Another thing is that using a boxed lemon cake mix makes it almost foolproof which is perfect since I’m not always in the mood for complicated recipes. And honestly, I love how fun and cool it is to toss the cookies in powdered sugar while they’re still warm – it makes them feel extra special.

Ingredients

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Lemon cake mix has carbs and sugar.
It makes cookies tender but not very healthy.
Eggs provide protein and help bind, makes cookies soft and fluffy.
Vegetable oil adds moisture and richness, but increases fat content slightly.
Lemon juice brings tang and vitamin C with natural, refreshing sour flavor.
Powdered sugar dusting adds sweet finish and lovely crunchy contrast to soft cookies.
All ingredients blend for a balanced sweet and tang, perfect for any dessert craving.
This recipe uses common pantry staples to create an impressively flavorful treat in minutes.
Experimenting with ingredient proportions can yield your signature cookie twist.

Ingredient Quantities

1 box lemon cake mix (15.25 oz)

2 large eggs

1/2 cup vegetable oil

1/4 cup freshly squeezed lemon juice

1 cup powdered sugar (for dusting)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the entire box of lemon cake mix, 2 large eggs, 1/2 cup vegetable oil, and 1/4 cup freshly squeezed lemon juice. Stir until everything is just combined.

3. Cover the bowl with plastic wrap and let the dough chill in the fridge for about 15-30 minutes. This makes it easier to drop the cookies.

4. Once the dough has chilled, use a tablespoon to scoop out balls of dough. Roll them lightly between your hands so they get a rough shape.

5. Place the dough balls on your prepared baking sheet with a couple inches apart. They will spread a bit as they bake.

6. Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them so they don’t overbake—they should still look a little soft in the middle.

7. When you take the cookies out, let them sit on the baking sheet for a few minutes until they firm up a bit.

8. While the cookies are still warm, put them in a bowl or a zip lock bag with 1 cup of powdered sugar and toss them gently so they get fully dusted.

9. Place the powdered cookies on a cooling rack and let them cool completely before serving.

10. Enjoy your tangy and sweet lemon crinkle cookies with a glass of milk or your favorite drink!

Equipment Needed

1. Oven preheated to 350°F
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups
6. Whisk or spatula for mixing
7. Plastic wrap
8. Refrigerator
9. Tablespoon or cookie scoop
10. Zip lock bag or another bowl for dusting powdered sugar
11. Cooling rack

FAQ

Q: How long does it take to make these cookies?

A: They are super quick to whip up, around 20-25 minutes from start to finish including mixing and baking time.

Q: Can I use bottled lemon juice instead of fresh?

A: Yes you can use bottled lemon juice if you dont have any fresh lemons around. Just be aware the flavor might be a tad less vibrant.

Q: What should i look for to know when the cookies are done?

A: The cookies usually start to get a light crisp edge and a slightly raised top. They might look a bit soft but they firm up as they cool.

Q: Any tips on getting that perfect crinkled look?

A: Make sure you dont overmix your batter and dust the cookies with powdered sugar while they are still warm so the sugar melts into those tiny crevices.

Q: How do i store these cookies?

A: Store them in an airtight container at room temperature for about 3-4 days. If you want to keep them longer, put them in the freezer.

Quick And Easy LEMON CRINKLE COOKIE Recipe Substitutions and Variations

If you dont have lemon cake mix, you can use a white or sponge cake mix and add extra lemon zest.
If you dont have eggs, try using 1/2 cup unsweetened applesauce or even a mashed banana instead.
If you dont have vegetable oil, canola oil, melted coconut oil or even a light olive oil works just fine.
If you dont have freshly squeezed lemon juice, bottled lemon juice is okay too, just add extra lemon zest for extra flavor.
If you dont have powdered sugar for dusting, blitzing granulated sugar in a food processor until its fine is a good hack.

Pro Tips

1. Try chillin’ the dough a bit longer for even easier scoopin’ next time. It’ll hold together better and help the cookies keep a nice shape while they bake.

2. Make sure you use freshly squeezed lemon juice, cause sometimes bottled stuff can totally kill that tangy flavor the cookies need, ya know?

3. Be gentle when tossing the warm cookies in powdered sugar – if you’re too rough, the sugar can clump or even flake off. It’s way better to let the cookies be just a bit soft.

4. Use a cookie scoop if you have one around so each cookie comes out the same size. It helps avoid any surprises with uneven baking and makes the final look way more consistent.