Description
These vibrant lemon crinkle cookies combine the convenience of a cake mix with the bright, aromatic punch of fresh zest and juice. The result is a pillowy, soft-textured treat with a beautiful sugar-dusted exterior that cracks perfectly in the oven.
Ingredients
- 1 (15.25 oz) box lemon cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a heavy-duty baking sheet with parchment paper.
- In a large glass bowl, combine the lemon cake mix, vegetable oil, and eggs, stirring until a thick, tacky dough forms.
- Add the fresh lemon zest and lemon juice to the mixture and stir gently until fully incorporated.
- Place the dough in the refrigerator for 15 to 20 minutes to hydrate the starches and make the dough easier to handle.
- Scoop 1.5 tablespoons of dough, roll into a ball, and roll heavily in powdered sugar until fully coated.
- Place the balls 2 inches apart on the baking sheet and bake for 9 to 11 minutes until the cookies are set and crinkled.
- Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a wire cooling rack.
Notes
For the most dramatic crinkle effect, ensure the dough is thoroughly chilled before rolling it in the powdered sugar, as this prevents the sugar from dissolving into the dough before it hits the oven heat. Using a heavy-duty baking sheet is recommended to provide a thermal buffer that prevents the bottoms of these delicate cookies from over-browning.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American