Lemon Crinkle Cookies

Lemon Crinkles cookies
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
7 mins
Total Time:
32 mins
36 cookies


  • 1 15.25 ounce package lemon cake mix (for moist cake)

  • 2 eggs

  • cup all-purpose flour

  • cup lemon-infused olive oil

  • 2 tablespoon finely shredded lemon peel

  • 2 tablespoon lemon juice

  • 1 teaspoon lemon extract

  • ½ teaspoon vanilla

  • Granulated sugar

  • Powdered sugar


  1. Preheat oven to 375°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.

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.

Nutrition Facts (per serving)

86 Calories
3g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 86
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 82mg 4%
Total Carbohydrate 14g 5%
Total Sugars 8g
Protein 1g
Vitamin C 0.8mg 4%
Calcium 19mg 1%
Iron 0.3mg 2%
Potassium 12.2mg 0%
Folate, total 8.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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