Lemon Crinkle Cookies Recipe

Nothing brightens up your day quite like the zesty, soft, and utterly irresistible Lemon Crinkle Cookies. These delightful treats burst with fresh lemon flavor wrapped in a tender, cakey texture that melts in your mouth. If you’re looking for a simple recipe that yields gorgeous cookies dusted in powdered sugar and practically begging to be devoured, you’ve just hit the jackpot. Whether it’s a sunny afternoon snack or an impressive dessert for guests, these Lemon Crinkle Cookies will become your new favorite go-to!

Ingredients You’ll Need

Whipping up these Lemon Crinkle Cookies couldn’t be easier with just a handful of everyday ingredients. Each one plays a vital role—from the bright lemony base to the soft, creamy texture and the perfect sugary finish.

• Lemon cake mix: This is the heart of the recipe, providing all the lemony flavor and moisture needed for the cookies.
• Cool Whip (8-ounce container): Using exactly 8 ounces keeps the dough perfectly soft but manageable for baking.
• Powdered sugar: Essential for that classic crinkle look and a sweet finishing touch.

How to Make Lemon Crinkle Cookies

Step 1: Preheat and Prep

Start by heating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper. This simple prep will make sure your cookies bake evenly and don’t stick, setting you up for success from the get-go.

Step 2: Combine Ingredients

In a large bowl or your stand mixer fitted with the paddle attachment, mix the entire box of lemon cake mix with the full 8-ounce tub of Cool Whip. Mixing these together creates the tender, moist base that makes these cookies so deliciously soft. Be sure to stick to 8 ounces of Cool Whip—you don’t want a dough that’s too wet or sticky.

Step 3: Powdered Sugar Coating

Pour powdered sugar into a small bowl. Scoop a ball of dough and roll it around in the powdered sugar until fully coated. This step not only adds a sweet contrast but gives you that signature crinkled effect as the cookies bake.

Step 4: Arrange and Bake

Place the coated dough balls on your prepared cookie sheets, leaving plenty of space for them to spread (about 9 cookies per sheet). Bake each tray for 12 to 13 minutes until the cookies are set but still tender. If your cookies are larger, lean toward the full 13-minute bake for perfect texture.

Step 5: Cool and Transfer

Remove the baking sheets from the oven and set them on wire racks to cool slightly. Then transfer the cookies directly onto the racks to cool completely—this step ensures the bottoms don’t get soggy and keeps them delightfully crisp on the edges.

How to Serve Lemon Crinkle Cookies

Garnishes

These Lemon Crinkle Cookies shine on their own, but a light dusting of extra powdered sugar just before serving adds a lovely sparkle. For a creative twist, try a tiny drizzle of lemon glaze or a sprinkle of finely grated lemon zest to intensify the citrus vibe.

Side Dishes

Pair these cookies with a tall glass of cold milk or a fragrant cup of chamomile tea for a perfectly balanced treat. They also complement fresh berry salads or a scoop of creamy vanilla ice cream beautifully if you want to turn snack time into a mini celebration.

Creative Ways to Present

For special occasions, arrange your Lemon Crinkle Cookies on a pretty platter lined with lemon leaves or edible flowers. Wrapping a few in cellophane bags tied with a yellow ribbon makes for adorable, homemade gifts that friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Crinkle Cookies fresh by storing them at room temperature in an airtight container or wrapped tightly in plastic wrap. They stay soft and tasty for 3 to 4 days—perfect for enjoying throughout the week.

Freezing

To keep these cookies on hand for longer, pop them in the freezer—either baked or as dough balls. Place dough balls in a freezer bag for up to two months and bake when ready. Baked cookies should be thawed at room temperature before serving to savor their softness just like freshly baked.

Reheating

Reheat frozen or leftover Lemon Crinkle Cookies with a quick 10-second zap in the microwave or a short warm-up in a 300°F oven for 5 minutes. This brings back that fresh-baked softness and bright lemony aroma in a flash.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes! Homemade whipped cream works beautifully and adds a fresh, natural richness to your dough. Just make sure it’s well whipped so your cookies maintain the perfect texture.

Why do the cookies need to be rolled in powdered sugar?

The powdered sugar coating creates the iconic crackled surface as the cookies bake and adds a delicate sweetness. It also helps prevent the dough from sticking to your hands.

Can I substitute the lemon cake mix with another flavor?

While the lemon flavor is key to these Lemon Crinkle Cookies, you can experiment with other citrus or fruity cake mixes, but expect a different taste and cookie appearance.

How many cookies does this recipe make?

This recipe yields 18 cookies, perfect for sharing or indulging over a few days. Adjust the size of your dough balls for smaller or larger cookies as you like.

Is there an alternative to using boxed cake mix?

If you prefer baking from scratch, you can try a homemade lemon cake batter recipe, but this quick method is popular for its simplicity and consistent results.

Final Thoughts

Once you try these luscious Lemon Crinkle Cookies, they’re bound to become a staple in your baking rotation. Their perfect balance of sweetness, tangy brightness, and soft texture make them more than just cookies—they’re a little burst of sunshine in every bite. I can’t wait for you to make them, share them, and fall in love all over again!

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