These bright, happy Gluten-Free Lemon Crinkle Cookies are sure to brighten any day. Even better, you can make them in only 15 minutes, start to finish. With a chewy-soft texture, sweet and crackly exterior, and a nice little hit of citrusy lemon, how can they not make you smile?
These lemon cookies are so delightfully easy! With only six ingredients, they mix up so quickly and easily that you’re going to want to make them over and over again. Not to mention the lemony flavor.
One of my favorite things about these gluten-free lemon crinkle cookies is that they’re made with a gluten-free lemon cake mix and instant lemon pudding. These two ingredients cut down on the ingredients drastically make them easy enough for anyone to make. Just be sure to help the little ones with the oven and mixer, of course.
Want more quick, easy recipes? Try these Gluten Free Chocolate Crinkle Cookies. Or a pistachio variety with these Grinch Cookies (Easy 4-Ingredient Recipe).
What ingredients to use for this easy recipe
- Yellow Cake Mix – Use your favorite yellow cake mix. Just make sure it’s gluten free for this recipe.
- Instant Lemon Pudding – The instant pudding is definitely the one you want to use in this recipe, so make sure you don’t grab the “cook and serve.”
- Butter – Because what’s a cookie without butter?
- Powdered Sugar – You’ll use just a bit of powdered sugar to roll these cookies in before you bake to give them that gorgeous crackly, snowy look.
- Cornstarch – Mix this with the powdered sugar.
How do you make these lemon crinkle cookies?
Combine powdered sugar and cornstarch in a bowl and set aside.
Mix – In a stand mixer (or a hand mixer if you prefer) combine the dry cake mix, pudding mix, butter, and eggs together.
Scoop – Using a small cookie or ice cream scoop, form balls of dough.
Roll the balls of dough in the powdered sugar and cornstarch mixture, then place on a prepared baking sheet.
Bake the cookies for about 8-10 minutes or until they’re a little brown on the bottom and still soft to the touch. I like my cookies a bit undercooked to make sure they’re soft and chewy.
Cool and enjoy!
Storing Instructions
Store – You can store these lemon crinkle cookies in an airtight container for up to five days. They work great in a cookie jar or on a cake platter with a domed lid because they’re so pretty to display.
Freeze – Either freeze the cookies after they’re baked and cooled in an airtight container. Or you can also freeze the dough. Though, they’re so fast and easy you may prefer to make them fresh every time. I like to flash freeze the balls of dough and then put them into an airtight container, so they don’t clump together and I can make just a few cookies at a time.
Can I make these lemon cookies dairy free?
Yes! Make sure you use a dairy-free cake mix and replace the butter with a dairy-free version. I like Miyokos Dairy-Free butter best.
Can I switch up the flavors?
Of course! I’ve made this recipe with multiple different flavors of cake mix and pudding. Each one is new and fun and special. With other flavors, I like to use a combination of powdered sugar and cornstarch to roll the dough in. Or frost them like I do with these Easy Red Velvet Cake Mix Cookies.
I hope you adore making these fun sunshine-filled cookies as much as I do. And of course, if you need more cookie inspiration, I have tons of recipes for you to try.
More cookies!
- If you’re looking for a unique and tasty cookie, look no further than Cherry Chip Cookies (Bakery Style).
- I love this classic Gluten Free Oatmeal Raisin Cookies recipe, and I’m sure all the raisin cookie fans out there will adore this recipe as well.
- Another delightfully easy recipe that uses cake mix is this 15-Minute Gluten Free Christmas Cookies with Sprinkles (5-Ingredient)
- This Gluten Free Christmas Biscuits (Christmas Sugar Cookies) works for more than just Christmas. Change up the sprinkles and frosting color for any holiday.
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15 Minute Gluten-Free Lemon Crinkle Cookies (so fresh and buttery!)
Ingredients
- 17 oz 1 box gluten-free yellow cake mix
- 1 box Instant Lemon Pudding
- 8 tbsp Butter softened
- 2 Eggs
- 1/2 cup Powdered Sugar
- 1/4 cup Cornstarch
Instructions
- Preheat oven to 375 degrees
- Using a stand mixer, combine the dry cake mix, dry pudding mix, butter and eggs. Mix well
- With a mini cookie (ice cream) scoop, roll the dough into 1" balls
- In another bowl, combine powdered sugar and cornstarch
- Roll each cookie dough ball in the powdered sugar mixture
- Place balls of dough on a prepared baking sheet and bake for 8-10 minutes or until the cookies are lightly browned on the bottom and still soft to the touch on top. (I like them slightly undercooked)
- Let cookies rest for 1-2 minutes before transferring to a cooling rack
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