15 Minute Gluten-Free Lemon Crinkle Cookies (so fresh and buttery!)

Square image of a gluten-free lemon crinkle cookie broken in half to show the chewy texture, resting on top of a platter of more cookies.

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15 Minute Gluten-Free Lemon Crinkle Cookies (so fresh and buttery!)

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?

Prep Time5

Total Time15

Course: Dessert

Cuisine: American

Keyword: cake mix cookies, cookies, Crinkle Cookies

Servings: cookies

Calories: 189kcal

Author: Chandice Probst

Cost: $9

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

Notes

Pro tips:

Make sure you don’t over bake these cookies. Because you can’t usually see that they’re “browning” you don’t want to over do it. In fact, I like these cookies a bit underbaked. They’re delicious that way!

If your cookie dough feel sticky, refrigerate for 15-20, minutes before rolling into balls.

Storing instructions

Storing - You can store these cookies in an airtight container for up to five days.

Freezing - You can also freeze these cookies after they’re baked or you can freeze the dough. Because they’re so quick to make, I usually make a fresh batch rather than freeze the dough. I like to flash freeze them so I can store them in the same container together without them turning back into one lump of dough. Then I just pull out how many cookies I want to bake.

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