Nana Shirley taught me how to make these when I was in middle school. They have the most amazing soft center and they disappear so fast.

These lemon crinkle cookies are the kind of recipe that lives in a family for decades because it’s so simple and so good. My Nana Shirley taught me how to make them when I was in middle school, standing at her laminate counter while she reminded me not to overbake them if I wanted that soft, almost cake-like center. They start with a box of lemon cake mix, a couple of eggs, and a splash of oil, then get rolled in powdered sugar for that classic crinkled top. They come together in minutes, bake quickly, and somehow disappear even faster—perfect for busy weeknights, bake sales, or whenever you want a bright, lemony treat without a lot of fuss.

Serve these lemon crinkle cookies slightly warm or at room temperature with a cup of hot tea, coffee, or a cold glass of milk. Their bright lemon flavor also pairs nicely with fresh berries, a spoonful of lemon curd, or a simple vanilla ice cream for an easy dessert plate. If you’re entertaining, arrange them on a cooling rack or simple platter on your counter—nothing fancy—and let guests help themselves; they’re casual, homey cookies that feel right at a potluck, game night, or tucked into a lunchbox.

Servings: 24

1 box (15.25 oz) lemon cake mix

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them. Set a cooling rack on your counter for later.

In a medium mixing bowl, add the lemon cake mix. If using, stir in the lemon zest so it’s evenly distributed through the dry mix.

In a separate small bowl, whisk together the eggs, oil, and lemon juice (if using) until smooth and well combined.

Pour the egg and oil mixture into the bowl with the cake mix. Stir with a sturdy spoon or spatula until a thick, sticky dough forms and no dry pockets of mix remain. The dough will be soft and a bit uneven—that’s fine.

Pour the powdered sugar into a shallow bowl. Using a small cookie scoop or a tablespoon, scoop out portions of dough and gently roll them between your palms into rough balls, about 1 to 1 1/2 inches in diameter. The dough will be soft; lightly oiling your hands can help.

Roll each dough ball generously in the powdered sugar until well coated. Don’t worry if the coating looks thick; that’s what creates the crinkle effect as they bake.

Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. The surface of the dough balls can be slightly uneven—this helps give them that homey, crinkled look.

Bake one sheet at a time on the center rack for 9–11 minutes, just until the cookies have spread, the tops are crinkled, and the edges look set but the centers still appear soft and slightly puffy. Avoid overbaking if you want that tender, soft center Nana-style.

Remove the baking sheet from the oven and let the cookies rest on the sheet for 3–5 minutes. They’ll continue to set up but should stay soft in the middle.

Using a spatula, carefully transfer the cookies to the cooling rack on your counter. Let them cool completely, or enjoy them slightly warm when the centers are at their softest and the powdered sugar has that classic crackled look.

Store any leftover cookies in an airtight container at room temperature for up to 3 days. The centers will stay soft, and the cookies tend to disappear quickly, so consider making a double batch if you’re baking for a crowd.