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Lemon Crinkle Cookies (Lemon Cake Mix Cookies)

If you love a terrific lemon-flavored cookie but you’re in a hurry, this is the recipe for you! These cake mix cookies are simple and delicious, and come together in minutes! 

What is a Crinkle Cookie? 

If you’ve been following my blog for sometime you’ve probably already seen my other crinkle cookie recipes. I have a delicious chocolate crinkle cookie recipe. Oh, and my Red Velvet Crinkle Cookies are divine! I’ve even got a simple Crinkle Sugar Cookie that’s delicious. 

All of those cookies bake up from scratch, meaning they take a little longer than these lemon crinkle cookies. 

The fun part about crinkle cookies is what happens to them as they bake up. You roll the cookie dough in powdered sugar before baking, then, as the cookies spread in the oven, the confectioners sugar forms “cracks” which makes the cookies really pretty! 

What Makes this Recipe Different?

This recipe is similar to the others, in that you coat them in powdered sugar, which forms a lovely design. But these aren’t made from scratch. Like my Strawberry Fluffies (Strawberry Crinkle Cookies), they start with a box of cake mix and only call for two additional ingredients. (More on that in a moment!) 

Can I just add. . .

I think crinkle cookies are a lot of fun, but this particular version is one of my favorites. You might have noticed I love, love, love lemon. I’ll link you to some of my favorite lemon recipes at the bottom of this post. But when I thought about making lemon crinkle cookies I got so excited because 1). I knew they would be easy and 2). I knew I would love them! 

Enough chatter! I hope I’ve enticed you to want to bake these. They’ll be done in minutes and you’ll love them, I promise! 

Lemon Crinkle Cookie Ingredients

Lemon Crinkle Cookies from Out of the Box Baking

You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you might already have on hand in your pantry or refrigerator. 

  • 1 box lemon cake mix, any brand
  • 1 8-ounce container Cool Whip (I used homemade whipped cream)
  • 1/2 cup powdered sugar

How to Make Lemon Crinkle Cookies

These come together so easily! You won’t believe it! 

Preheat your oven to 350 degrees Fahrenheit. 

Prepare a couple of baking sheets with parchment paper and set aside. 

Put powdered sugar in a small bowl and set aside. 

In a large bowl or the bowl of a stand mixer with paddle attachment, mix together the cake mix and the whole tub (8 ounces) of Cool Whip. It’s important to use the 8-ounce container. Any more, and your cookies will be too gooey. 

Mix until the dry powdered is fully incorporated. 

Now comes the fun part! Scoop one ball of dough at a time, placing it into the bowl of powdered sugar and tossing until coated. 

Place each coated ball of dough onto the cookie sheet. 

Lemon Crinkle Cookies from Out of the Box Baking

This recipe makes 18 cookies and you’ll be able to fit 9 on each tray. You definitely want to leave room because they spread. 

Once the cookie sheet is filled place it in the oven and bake for 12 – 13 minutes or until set. 

Because my cookies were large, I baked mine for the full 13 minutes. 

Remove from the oven and place cookie sheet on wire rack to cool. 

Lemon Crinkle Cookies from Out of the Box Baking

Transfer cookies directly to the rack. 

Lemon Crinkle Cookies from Out of the Box Baking

Serve and enjoy!

Lemon Crinkle Cookies from Out of the Box Baking

These cookies should be stored at room temperature in an airtight container or wrapped in plastic wrap. They’ll be good for 3 – 4 days. I don’t recommend refrigerating them but they are fine to freeze. In fact, you could even consider freezing the dough balls. Just put them in a freezer bag and store up to two months. 

What to Expect from These Cookies

Lemon Crinkle Cookies from Out of the Box Baking

I hardly know where to begin! First of all, these are packed with lemon flavor. Because they are made with only whipped cream (instead of adding, say, eggs or oil) they have a fun texture that is both chewy and fluffy. They are also a little crispy around the edges, which is nice.

Like I mentioned above, I am a huge fan of lemon, so the lemon flavor was terrific. But, adding that little bit of powdered sugar on top was great because it helped counter-balance the tartness of the lemon. All in all, I’d have to say these were a huge hit! I can’t wait to share them with my friends and family! 

Ways to Mix up this Recipe

These were simple and easy but I’m already thinking of ways to change them up. Here are a few ideas that come to mind. 

Different flavors of cake mix: Obviously, this is the easiest change. I did this already with my Strawberry Fluffies. Here are some other cake flavors I want to try: 

Orange cake: I love orange cake. Love it! I think these would make delicious Orange Crinkle cookies. (Yum!) 

Spice cake: Spice cake would be another terrific option. Spice crinkles would be lovely during the holidays. 

German Chocolate: I have a lovely recipe for German Chocolate sandwich cookies but I think you could use this recipe for the cookies. That would really speed up the process! 

Add-ins: 

For Lemon Cookies: If you’re sticking with lemon cake mix, why not add in some freeze-dried strawberries or raspberries? (Delicious!) 

For Orange Cookies: If you’re using orange as a base, add some chocolate chips. I’m telling you (no kidding) orange and chocolate are amazing together! 

Other Lemon Favorites from Out of the Box Baking

I promised you a list of some of my lemon desserts and here they are. I’m in love with each of these! 

Luscious Lemon Pound Cake from Scratch: If you love a delicious pound cake with a lemony twist, this is the recipe for you! You’re going to love this new cake from Out of the Box Baking!

The Ultimate Lemon Chiffon Cake: If you love a light, bright lemon cake, one with an airy chiffon texture, this is the recipe for you! In this post I’m going to share my personal “from scratch” lemon chiffon cake recipe. 

Delicious Lemon Curd from Scratch: If you love the bright flavor of lemon curd but you’re turned off by the price and availability, this is the recipe for you! In this post I’m going to show you how I made lemon curd from scratch in my own kitchen!

Lemon Coconut Loaf with Pecans: This lush lemon loaf is delicious any time of day! You’re going to love this simple but amazing recipe.

Luscious Lemon Blueberry Bars: If you love the combination of flavors in a lemon blueberry breakfast cake but you’re looking for the ease of a bar, this is the recipe for you! These amazing lemon blueberry squares are packed with citrus and berry flavor and best of all, they start with a box of cake mix! 

Delicious Lemon Coconut Bars: If you’re in the mood for some tropical flavors in the ease of a bar, have I got a special treat for you! You’re going to adore this simple lemon coconut bar. Best of all, it starts with a box of cake mix! 

Strawberry Lemon Cream Scones: The juicy berries, the tartness of the lemon zest. . .wow! Talk about a flavor explosion! I simply loved these (so much so that I had to pass them on to a family member to keep from eating the whole batch. 

Strawberry Lemonade Cake: The tartness of the lemon cake. The sweetness of the strawberry. The tang of the lemon curd. The delicious balance of strawberry preserves and fresh strawberries. And, on top of it all–homemade whipped cream, stabilized with lemon pudding. Yes, please! 


That’s it for this post, friends. I hope you enjoy these delicious cookies!

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page. 

Lemon Crinkle Cookies

Lemon Crinkle Cookies

Yield: 18
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

If you love a terrific lemon-flavored cookie but you’re in a hurry, this is the recipe for you! These cake mix cookies are simple and delicious, and come together in minutes!

Ingredients

  • 1 box lemon cake mix, any brand
  • 1 8-ounce container Cool Whip (I used homemade whipped cream)
  • 1/2 cup powdered sugar

Instructions

    Preheat your oven to 350 degrees Fahrenheit.

    Prepare a couple of baking sheets with parchment paper and set aside.

    Put powdered sugar in a small bowl and set aside.

    In a large bowl or the bowl of a stand mixer with paddle attachment, mix together the cake mix and the whole tub (8 ounces) of Cool Whip. It’s important to use the 8-ounce container. Any more, and your cookies will be too gooey.

    Mix until the dry powdered is fully incorporated.

    Now comes the fun part! Scoop one ball of dough at a time, placing it into the bowl of powdered sugar and tossing until coated.

    Place each coated ball of dough onto the cookie sheet.

    This recipe makes 18 cookies and you’ll be able to fit 9 on each tray. You definitely want to leave room because they spread.

    Once the cookie sheet is filled place it in the oven and bake for 12 - 13 minutes or until set.

    Because my cookies were large, I baked mine for the full 13 minutes.

    Remove from the oven and place cookie sheet on wire rack to cool.

    Transfer cookies directly to the rack.

    Serve and enjoy!

    These cookies should be stored at room temperature in an airtight container or wrapped in plastic wrap. They’ll be good for 3 - 4 days. I don’t recommend refrigerating them but they are fine to freeze. In fact, you could even consider freezing the dough balls. Just put them in a freezer bag and store up to two months.

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 215mgCarbohydrates: 30gFiber: 0gSugar: 18gProtein: 1g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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