Easy Chewy Lemon Crinkle Cookies
Soft, chewy, and loaded with bright lemon flavour! Made with simple ingredients and finished with a perfect crinkle coating, these simple cookies are perfect for parties, bake sales, or weekend treats!
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- hand mixer
- Zester
- Large Baking Sheet
- Parchment Paper
Ingredients
- 1 Box Lemon Cake Mix 375g
- 1/2 Cup Butter Room Temperature
- 2 Eggs Room Temperature
- 1.5 tbsp Lemon Zest (Zest of 1 Lemon)
- 2-3 drops Yellow Food Colouring
- 1/2 tsp Vanilla Extract
- 1/4 Cup Icing Sugar
- 3 tbsp Cornstarch
Instructions
- Pre-Heat Oven to 375℉ and move oven rack to middle position. With an electric hand mixer, combine cake mix, eggs, and butter in a large mixing bowl.
- Scrape the sides of the bowl with a spatula, then add the lemon zest, food colouring, and vanilla extract. Mix until fully combined.
- In a small mixing bowl, whisk together the icing sugar and cornstarch until fully combined.
- Using 2 spoons (or a cookie scoop) create aprox. 1.5 tablespoon sized cookie dough balls, then roll them in the powdered sugar mix until fully coated. Roll the cookie ball in our hands until smooth, then place on a parchment lined baking sheet about 2 inches apart.
- Bake for 8-10 minutes or until the bottom of the cookies are slightly browned. Cool completely before serving.
These cookies bake quickly - check the bottoms of the cookies before the timer goes off to make sure they're not over done.
Notes
The baked cookies can be stored in a freezer safe container for up to 3 months. I’ve also frozen them in large ziplock bags if you’re baking them as gifts or want to freeze them in smaller batches.