Description
These delightful lemon crinkle cookies are soft, chewy, and bursting with lemon flavor!
Ingredients
Scale
- 1 box (15 oz) lemon cake mix
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup powdered sugar, for rolling
Instructions
- In a large mixing bowl, beat softened butter and cream cheese until creamy and smooth.
- Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.
- Gradually mix in the lemon cake mix until a sticky dough forms.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out dough with a cookie scoop or tablespoon and roll into balls.
- Roll each dough ball in powdered sugar until generously coated.
- Place on baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps the cookies maintain their shape while baking.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg