Crumbl Lemon Crinkle cookies
The Crumbl lemon crinkle cookies are made with lemon box cake with a few tweaks to recreate your favorite bakery style cookies at home.
Servings: 8 cookies
Ingredients
- 1 package yellow cake mix
- 1/4 cup oil vegetable or canola
- 2 medium/large eggs about 50 grams per egg
- 2 tsp lemon extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- yellow gel food coloring Use a little at a time until the desired color is reached.
- Imperial Sugar granulated sugar for rolling
- Imperial Sugar powdered sugar for rolling
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the cake mix, oil, lemon juice, eggs, lemon extract, lemon zest, lemon, and a little yellow food coloring, and mix to combine.
- Using a large cookie scooper (1/4 cup/4tbsp) scoop out equally sized cookie dough balls, roll them in between the palm of your hands, then into the granulated sugar then into the powdered sugar.
- Place on the baking sheet and bake for 11 minutes, let the cookies cool down for 10 minutes before transferring to a cooling rack.
Nutrition
Calories: 316Calories | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 486mg | Potassium: 49mg | Fiber: 1g | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 2mg
