Lemon Crinkle Cookies

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4.5 by 47 people

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  • Makes: 36 servings
  • Serving Size: 1 cookie
  • Makes: about 36 cookies
  • Prep: 25 mins
  • Bake: 7 mins 375°F per batch

Lemon Crinkle Cookies

Directions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl stir together cake mix, eggs, flour, oil, lemon peel, lemon juice, lemon extract, and vanilla until combined. (Dough will be soft.)
  2. Place granulated sugar in one bowl and powdered sugar in another bowl. For each cookie, drop 1 tablespoon of the dough into the granulated sugar; toss to coat with sugar (dough will have a soft ball shape). Toss dough in the powdered sugar to coat. Place balls 2 inches apart on the prepared cookie sheet.
  3. Bake for 7 to 9 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes.Transfer cookies to a wire rack; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Lemon Crinkle Cookies)

  • Per serving:
  • 86 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 10 mg chol. ,
  • 82 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 1 g pro.

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Reviews (2)

47 Ratings
133 Days Ago
4.0
Very nice cookie. Made it twice. Once exactly as written, once with 1/3 c almond flour in place of the flour. Both turned out quite nice. Bonus:does not taste like a mix.
1252 Days Ago
I'm curious to hear if anyone has tried this recipe. I make my lemon crinkle cookies ("lemon whippersnappers") the way my mom always did back in the 70's and they are still perfection with 3 ingredients- lemon cake mix, cool whip, and eggs...then roll in powdered sugar and bake.. I wonder if using regular canola oil would suffice here instead of lemon-infused olive oil (assuming that isn't cheap)... looks like there are plenty of other sources of lemon flavoring.

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