Lemon Crinkle Cookies
Recipe type: Cookies
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 20
These easy Lemon Crinkle cookies are made from a lemon cake mix. They are fast to prepare and taste delicious!
  • 470 g (16.5 oz) Box Lemon Cake Mix (I used Green's)
  • 45 g (1.5 oz) plain (all purpose flour)
  • ¼ cup vegetable oil
  • 1.5 eggs, lightly beaten (crack two eggs into a bowl and weigh them. Remove 0.5 egg after beating)
  • ¾ tablespoon lemon juice
  • ¾ tablespoon finely grated lemon zest
  • ¼ cup icing (confectioners) sugar
  • Note: The Greens Lemon Cake Mix includes a 335 g cake mix sachet (11.8 oz). The included icing mix was not used.
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice and zest until well blended. Form dough into small balls (about 1 Tbsp.), and drop into a bowl of icing (confectioners' ) sugar. Roll them around until they're lightly covered. Once sugared, place on a lightly-greased cookie sheet. Place sheet in the fridge for 15 - 20 minutes for the mixture to chill. Press down lightly with the back of a spoon.
  3. Bake for 9 - 10 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Recipe by A Spoonful of Sugar at http://aspoonfulofsugardesigns.com/2016/08/lemon-crinkle-cookies/