Easy Lemon Crinkle Cookies
These Easy Lemon Crinkle Cookies are a burst of zesty flavor! Soft, chewy, and perfectly crinkled, they’re a delightful treat for any occasion.
Servings: 24 servings
Ingredients
- 1 box lemon cake mix (15.25 ounces)
- 1 box instant lemon pudding mix (3.4 ounces)
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon pure vanilla extract
- ½ cup confectioners' sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Line a baking sheet with parchment paper to prevent sticking.
- Step 3: In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Whisk until well blended.
- Step 4: Add the eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth.
- Step 5: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
- Step 6: Scoop out tablespoon-sized amounts of dough and roll into balls. Roll each ball in confectioners' sugar.
- Step 7: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Equipment
- Mixing Bowl
- Whisk or Electric Mixer
- Spoon or cookie scoop
- Baking Sheet
- Parchment Paper
- Cooling Rack
Notes
- Chill the dough for optimal shape and texture.
- Try adding blueberries for a fruity twist!
- Store cookies in an airtight container for up to a week.