These Easy Lemon Crinkle Cookies are so delicious, lemony, and perfect for picnics, parties, or an every day afternoon snack!

No matter how stressed out I am or how much work I have to do, cooking and baking soothes my soul and centers me.

Today I’m sharing a recipe that I’ve made a few times now, and it’s always received happy reviews.

Easy Lemon Crinkle Cookies

If you love home cooking and baking as much as I do, but you need a little “cheat” now and then, these cookies will do the trick.

First: they’re crazy delicious. I kind of want to make another batch as I am writing this and staring at the photos.

Second: they’re what I call cheat cookies because they include store-bought cake mix.

Whaaat? Yeah. I know. But every once in a while, a hungry girl’s gotta do what a hungry girl’s gotta do. I’ve made “Cheat” Chocolate Chocolate Chip Cookies before, as an impulsive experiment because I ran out of flour. So I thought that a lemon cake mix would be awesome for cookies!

And, it totally works here too. Deliciously. These are SO. GOOD.

Easy Lemon Crinkle Cookies

5 from 4 votes

By Marlynn Schotland

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: cookies

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These lovely lemon crinkle cookies are easy to make and fun to eat!

Ingredients

▢ 1 box of your favorite lemon cake mix, 18.25 ounce box
▢ 2 eggs
▢ 1/3 cup melted coconut oil, or vegetable oil
▢ 1 Tablespoon freshly grated lemon zest
▢ 1 Tablespoon lemon juice
▢ powdered sugar, about 1/3 cup; just enough to roll the cookies in

Instructions

Preheat oven to 375 degrees.
In a large bowl, mix together cake mix, eggs, oil, lemon zest, and lemon juice. Don’t over-mix! Just mix until all ingredients are happily blended together.
Form dough into a disc shape and wrap either with wax paper or plastic wrap, then refrigerate for 30-40 minutes.
Place about 1/3 cup sugar into a shallow bowl and set aside.
Remove dough from the refrigerator and form tablespoon-size balls.
Roll each ball into the powdered sugar to lightly coat, then place on a cookie sheet lined with parchment paper or a SilPat.
Bake at 375 degrees for 7-9 minutes, until the bottoms of the cookies are lightly browned.
Let cool on a cookie rack for 5 minutes before eating.
Repeat steps 1-8 to make another batch once you realize you’ve somehow eaten the entire first batch in one sitting. (No judgment here, friends!)

Notes

adapted from All Recipes (http://allrecipes.com/Recipe/Easy-Lemon-Cookies/Detail.aspx)

Nutrition

Calories: 110kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.5g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 162mg, Potassium: 16mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

I hope you all have a fabulous 4th of July with your friends and family this weekend!

Don’t forget to check out my 5 Ideas for a Fabulous 4th of July