EASY LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies come together in an hour or less and are truly the easiest thing on my blog to date! They are fluffy, soft and bursting with delicious flavor. The perfect sweet treat to wrap up the summer months!
If you are anything like me, the second spring rolls around, my kitchen is LOADED with all things lemon… I am talking lemon pasta, lemon water, lemon appetizers, and OF COURSE Lemon desserts! There is something so refreshing about a sweet and tart lemon treat on a hot spring/summer day. And yellow is my favorite color, so it is double the fun!
But with that being said… summer is quickly coming to an end, and I am holding on for dear life before everything turns to all things PUMPKIN. So, for the month of August, I will be highlighting some of my FAVORITE lemon recipes, starting with this easy and delicious cake mix recipe. And while you may be saying.. “really cake mix?” the answer is YES! Because not only is cake mix delicious, but it also makes the most fluffy and perfect cookies – EVERY. SINGLE.TIME. And I am all about creating recipes that give you a consistent outcome time after time!
So, if you are looking for the perfect “end of summer” treat or afternoon snack for your family… look no further! These EASY Lemon Crinkle cookies come together quick, combining cake mix with fresh ingredients, to get the perfect combination of fluffy cake texture with the sweet and tart lemon flavoring. They are a total hit in my house and by everyone that has tried them. So, grab your mixer, gather your ingredients and get to mixing! I promise you won’t regret it! But don’t take my word for it.. give is a try and let me know what you think!
If you try them, be sure to drop a comment and rating below! Sharing is caring and I always appreciate your love and feedback on my tasty creations!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is SO EASY to whip up!
- This recipe comes together in an hour or less!
- This recipe is LOADED with lemon flavor
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Lemon Cake Mix – Any brand will do!
- All-purpose Flour (or a gluten-free blend, if desired)
- Oil – My preference is vegetable oil, however Canola oil, Coconut oil or similar oils can be substituted here.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Lemon Zest – This will give the cookies a sweet and tart freshness.
- Lemon Juice – Freshly squeezed is preference but concentrate will also work, if you are in a pinch for time or don’t have a fresh lemon on hand.
- Powdered Sugar – This is a must for rolling the cookies and giving them that extra sweetness! Don’t have powdered sugar on hand? No worries you can make your own!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Bake at 350 for 10 minutes. Be careful not to overcook them or they will lose their gooey center!
- Cool on pan for an additional minute before transferring to wire rack.
- SERVE & ENJOY!
RECIPE FAQS
- How to store this recipe? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 2 months.
- To freeze the baked cookies: Once the cookies have cooled, store in an airtight container in the freezer for up to 2 months. Thaw to room temperature before serving.
- To freeze the cookie dough: Scoop the cookie dough onto a baking sheet lined with parchment paper and freeze the balls of cookie dough. Once frozen, store the cookie dough in a freezer bag for up to 2 months. Thaw the cookie dough and bake as directed.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
EASY Lemon Crinkle Cookies
The PERFECT end of summer sweet treat that comes together in an hour or less! What makes these cookies so fluffy, rich and delicious? The secret is the lemon cake mix! And before you say that’s cheating.. I ask you, why make baking any harder than it already has to be? Let’s all make our lives simple together by grabbing a box of lemon cake mix, plus a few other ingredients and let’s whip up these rich and delicious treats! Your family will thank you when they go to grab one for their afternoon school/work snack
Equipment
- Kitchen Aid Mixer Not required but recommended
Ingredients
- Box Lemon Cake Mix
- 1/4 Cup Flour
- 1/4 Cup Veggie Oil
- 2 Largs Eggs
- 1 tsp Lemon Zest
- 1 1/2 Tablespoon Lemon Juice freshly squeezed
- 1/2 Cup Powdered Sugar for rolling
Instructions
- Mix together the cake mix, flour, oil, eggs, zest and lemon juice. Blend well.
- Using a cookie scoop, carefully scoop dough. Drop balls into powdered sugar and gently roll to coat.
- Drop rolled dough balls onto parchment lined cookie sheets.
- Refrigerate balls for 30 minutes or until cold to the touch. (This will help prevent too much spreading while baking)
- Once they have sat on the fridge, bake at 350 for 10 minutes. Cool on pan for an additional minute before transferring to wire rack.
Notes
Cookies may be stored in an airtight container at room temperature for up to one week or in the freezer for up to two months (if they last that long).Â
A quick note on lemons… A good rule of thumb is that 1 medium lemon will yield about 1 tablespoon of lemon zest and 1.5-2 tablespoons of lemon juice.
RASPBERRY CHEESECAKE COOKIES
Sharing a FAVORITE in our house… Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with these Raspberry Cheesecake Cookies!
These delectable treats boast a soft and chewy texture, embracing the rich creaminess of cheesecake while bursting with the sweet-tart flavor of real raspberries. Each bite is a heavenly combination of velvety cheesecake goodness and the delightful freshness of ripe berries. Perfectly baked to golden perfection, our Raspberry Cheesecake Cookies are a delightful symphony of flavors that will leave your taste buds craving more.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- Raspberry Cheesecake Cookies offer a unique and gourmet twist to traditional cookies.
- Ultimate Soft and Chewy Texture.
- Incredibly easy to whip together!
- Most requested recipe in my friends!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – Cream cheese has a smooth and creamy texture, which adds a luscious and velvety consistency to this recipe.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Eggs – Eggs act as a binding agent and provide extra moisture in the recipe.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Raspberry Muffin Mix – Jiffy Raspberry muffin mix is the perfect addition to this recipe! This can be found at Walmart or Amazon using this link.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Fresh (or frozen) Raspberries – Fresh raspberries add an extra burst of flavor and yumminess to this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixer, cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with our Raspberry Cheesecake Cookies! Each bite is a symphony of velvety cheesecake, dotted with swirls of vibrant raspberry goodness. The soft, melt-in-your-mouth texture is complemented by the sweet-tart burst of real raspberries, creating a heavenly treat that tantalizes your taste buds. These cookies are a delightful marriage of rich cheesecake flavor and the freshness of ripe raspberries, making them the ultimate sweet escape. Perfect for sharing or savoring all to yourself.
Ingredients
- 1/2 Cup Butter softened.
- 4 oz 1/2 block Cream Cheese
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 7 oz pkg Raspberry Muffin Mix (Jiffy is the best)
- 3/4 cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 cup White Chocolate Chips
- Frozen Raspberry cut small
Instructions
- Preheat oven to 350° F.
- Cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
- Eat & Enjoy
RECIPE FAQS
- Q: What makes your Raspberry Cheesecake Cookies special? A: Our Raspberry Cheesecake Cookies are a unique blend of smooth cheesecake richness and the vibrant flavor of real raspberries. The combination of a soft, chewy texture and the sweet-tart burst of berries creates a truly indulgent and delightful cookie experience.
- Q: How should I store the Raspberry Cheesecake Cookies? A: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
- Q: Can you make this recipe in advance? A: I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
SPRINKLE COOKIES
Sharing these easy old-fashioned sprinkle cookie Recipe. This is a recipe straight out of my family’s recipe box and so ridiculously delicious!
Looking for the PERFECT Sprinkle Sugar Cookie recipe? Look no further! These cookies are a delicious take on a classic, old-fashioned sprinkle cookie recipe with a little modern flare. They are FLUFFY, SUGARY, SWEET and Loaded with SPRINKLES!
When I was a kid, I would go CRAZY for the school bake sale. Partially because I have a wild sweet tooth, as you all can probably guess, but also because I have always loved seeing the delicious creations that others make around me. When given money to purchase goodies from the sale, I almost always went for cookies. and more specifically, SPRINKLE COOKIES. Something about the soft center and sweet outside has always spoke to me.
This homemade sprinkle cookie recipe is filled with colorful sprinkles. And who doesn’t love sprinkles?! The recipe requires NO chill time and comes together in 30 minutes or less!
All you need is a standard mixer (or a bowl, if you prefer to mix by hand), a handful of ingredients, and a warm oven to bring these delicious cookies to life.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe reminds me of elementary school bake sale days!
- This recipe is LOADED with sprinkles!
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- EVERYTHING IS BETTER WITH SPRINKLES!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – This adds a little extra creamy goodness to the mixture.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Powdered Sugar – powdered sugar helps to give the batter a cakey texture.
- Large Egg – You’ll need one large egg for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Sprinkles – Rainbow sprinkles are my FAVORITE but any sprinkles will work in this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350. and line a baking sheet with a silicone mat or Parchment paper.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
- Serve & Enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Sprinkle Cookies
Equipment
- 1 Standard Mixer, Handheld Mixer, Whisk
- 1 Baking Sheet
Ingredients
- 2 1/4 Cups Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter Softened
- 4 OZ Cream Cheese
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1 Egg
- 2 Tsp Vanilla
- 1 Cup Rainbow Sprinkles or sprinkles of your choice
Instructions
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
Notes
The cookies may look a little undercooked when you remove them from the oven – that is perfect! They will continue to set up while cooking. Do not overcook or they will get crunchy and hard.
RECIPE FAQS
- Q: Can I use any type of sprinkles for sprinkle cookies? Of course, you can use a variety of sprinkles to decorate sprinkle cookies. Traditional rainbow sprinkles are commonly used, but you can also experiment with different shapes, colors, and sizes to create unique designs. Have fun with it!!
- Q: How do I prevent the sprinkles from bleeding into the cookie dough? To prevent sprinkles from bleeding into the cookie dough, use nonpareils or jimmies instead of larger sprinkles. Additionally, chilling the cookie dough before baking can help maintain the integrity of the sprinkles.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container.
- Q: How do I store leftover sprinkle cookies? Store leftover sprinkle cookies in an airtight container at room temperature for up to one week. If you prefer, you can also freeze the cookies for longer storage and thaw them at room temperature before serving.
