These lemon crinkle cookies with cake mix are the perfect dessert for spring and summer. Bring this refreshing dessert to your next BBQ and you'll have everyone asking for seconds! Using box cake mix makes this recipe quick and easy.
Let’s talk about these lemon crinkle cookies. The secret to these cookies is that they are made from a cake mix. You heard me right... cookies from a box of cake mix. It’s ingenious because it cuts down on the preparation time significantly. It's one of my favorite cookie recipes.
Why you'll love this recipe
- A simple cookie recipe that uses a box cake mix.
- Only five ingredients that you probably have in your kitchen.
- Bursting with lemon flavor and perfect for spring and summer.
Key ingredients and why we use them
This recipe only uses five ingredients! You may already have them in your kitchen waiting to make these cookies.
- Lemon Cake Mix: Feel free to use whatever brand of cake mix you have on hand for this recipe.
- Eggs: I always use large eggs when baking and that is true for this recipe as well. Make sure they are at room temperature prior to baking.
- Vegetable Oil: Any neutral-flavored oil such as canola or vegetable will be fine in this recipe.
- Lemon Extract: Lemon extract is what gives these cookies a pop of flavor. Don't leave this out!
- Confectioners' Sugar: You'll use this for rolling the cookies and this is what gives them the "crinkle" effect which is so much fun!
Frequently asked questions
Cake mix cookies are a favorite shortcut of mine! The key is adding fewer eggs and oil to the recipe as I've indicated below. Then you end up with a consistency that is closer to cookie dough.
Like other cookies, you can store these at room temperature in a tightly covered container for up to a week. You can also freeze them for up to three months. Make sure that you wrap them tightly in the freezer.
In this recipe, you want to make sure that you cool your cake pans between batches. So if you don't do that, the cookies will spread and they will be flat. It also never hurts to pop the batter into the fridge for 5 minutes if you find your cookies are spreading.
I love baking cookies with a cake mix because the basic recipe is so versatile. So here are some ideas on creative ways to switch up this recipe.
- Try using a different type of cake mix like chocolate, vanilla, funfetti, or strawberry. You can't go wrong here!
- I like to experiment with different add-ins like white chocolate chips or nuts.
- You can also make a lemon glaze to go over these cookies in lieu of the confectioners' powder. This seals in the moisture and adds even more lemon flavor!
You can leave these cookies at room temperature (tightly sealed) for up to one week. You may need to dust them with powdered sugar again as this will evaporate into the cookies the longer they set out. If you want to make the cookies in advance, freeze them immediately after they have cooled. Once they defrost, you won't have the same crinkle effect but they still taste delicious. I enjoy using a light lemon glaze if you end up freezing them.
If you want to make the dough in advance, check out my tips on, how long is cookie dough good for in the fridge.
Try these other cookie recipes
Don't stop baking with these Lemon Crinkle Cookies with Cake Mix! Check out some more of our delicious cookie recipes linked below.
Our recipe index is a great place to search all My Sweet Precision recipes!
Lemon Crinkle Cookies with Cake Mix
- 1 18.25 ounce package lemon cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon extract
- ⅓ cup confectioners' sugar
- Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit
- Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Place dough in refrigerator for approximately one hour
- Remove dough from refrigerator. Shape teaspoonfuls of dough into small balls. Drop dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet
- Bake for 9 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy. Cool on a cookie rack and enjoy
Notes and Tips
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!