Calling all lemon lovers! These light, lemony treats—Lemon Drop Crinkle Cookies—are a burst of sweet-tart sunshine. With just six simple ingredients, these crinkled classics come together quickly and deliver that bright lemon flavor everyone loves.
What You Need to Make Lemon Drop Crinkle Cookies
- lemon cake mix
- cooking oil
- eggs
- lemon juice
- lemon zest
- confectioner’s sugar
This recipe is a timeless favorite for good reason. Using a boxed lemon cake mix as the base removes most of the measuring hassle and keeps the ingredient list short. That makes mixing the dough fast and foolproof while still producing tender, flavorful cookies.
Need a last-minute treat for friends stopping by for tea or a simple dessert for a cookout? These classic lemon cookies are ideal: quick to prepare and always well-received. They store well for a day or two and travel easily for gatherings.
Powdered sugar is the secret to the signature crinkle and balanced sweetness. The dough can be a bit sticky before coating, but rolling each portion in confectioner’s sugar helps form neat, one-inch balls and creates the delicate crackled surface as the cookies bake. The light sweetness of the sugar highlights the tang of the lemon for a perfectly bright cookie.
These lemon crinkle cookies are tender, slightly crisp at the edges, and softly chewy inside. They’re easy to make and hard to resist—people tend to come back for seconds. Keep this simple recipe on hand for a go-to lemony treat any time you want something fresh and cheerful.
Lemon Drop Crinkle Cookies
Ingredients
- 1 15.25 oz. box lemon cake mix
- 2 large eggs
- ⅓ C vegetable oil
- 1 Tbsp lemon juice
- 2 teaspoon lemon zest
- ½ C confectioner’s sugar, for rolling
Instructions
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Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats and set aside.
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In a medium bowl, combine the cake mix, eggs, vegetable oil, lemon juice, and lemon zest. Use a hand mixer or stand mixer on low just until everything is incorporated—avoid overmixing.
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Place confectioner’s sugar on a small plate or shallow dish. Drop dough by rounded spoonfuls into the sugar, coat well, and roll into 1-inch balls. Arrange the balls on the prepared baking sheets.
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Bake 6–9 minutes, or until the bottoms are only lightly browned. Avoid overbaking to keep the cookies light and tender. Let cool slightly before serving.
Making it Easy To Bake & Serve
*** Pin these Lemon Drop Crinkle Cookies***
