Much like the Pineapple Upside Down Cookies I posted last week, these Lemon Crinkle Cookies are very easy to throw together and are perfect for spring and summer get togethers. These cookies were inspired by a recipe that I saw a few years ago. I really liked the concept, so I made a few tweaks to be able to enjoy these types of cookies in different flavors.
Lemon Crinkle Cookies
Servings: 3 Dozen Prep Time: 10 minutes (plus 1 hour chilling time) Bake Time: 8 minutes Total Time: 1 hour, 18 minutes
- 15.25 oz. Duncan Hines Lemon Supreme Cake Mix
- 2 eggs
- 3/4 cup Canola Oil
- 2 tsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- 1/2 cup powdered sugar
- In a mixing bowl, attached to a stand mixer or using a hand mixer, mix the Lemon Supreme Cake Mix, eggs, and canola oil on medium speed until well combined.
- With the mixer on low speed, add in lemon zest and lemon juice. Continue to mix until combined.
- Cover the bowl with saran wrap and refrigerate the dough for one hour or up to one day.
- While dough is chilling, begin cutting maraschino cherries in half. Place each half, pit side down, on a paper towel to dry.
- Pre-heat oven to 350 degrees F. Line four cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl measure out the powdered sugar.
- Remove dough from refrigerator. Spoon out dough, approximately 1 tbsp. size, and roll into a ball.
- Roll each ball in powdered sugar until completely coated. (This dough might be a little sticky. Dust your hands with powdered sugar before you begin rolling the dough.)
- Place each ball about 2 inches apart from each other on prepared baking sheet. (Place prepared cookie trays back into the refrigerator to continue chilling until it’s their turn in the oven.)
- Bake each tray of cookies for 8 minutes. Cookies will rise and then fall slightly. This is normal.
- Let cookies cool on baking tray for five minutes. Remove cookies from tray and allow to cool completely on a wire baking rack.
Cookies stored in an airtight container are good for up to 10 days.
Make ahead instructions: To freeze, roll dough into balls. wrap tightly in saran wrap, and then in aluminum foil. Place in a ziploc freezer bag. Frozen cookie dough is good for up to two months. When ready, thaw dough in the refrigerator overnight and begin at step 8.
Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_