Lemon Crinkle Cookies
If you love thick, cakey cookies, then you’ll love these lemon crinkle cookies! Made with just a few simple ingredients — including boxed cake mix — this is an easy cookie recipe to make for any occasion that everyone is sure to love.
The Easiest Cookies You’ll Ever Make
If you like lemon, then you will love these cookies. Moreover, if you love quick recipes that you mix together in one bowl with one spoon and can enjoy fresh from the oven in less than 20 minutes, then definitely keep reading!
This is one of the easiest recipes I have ever encountered. You may have seen a version of this recipe before consisting of a cookie recipe based on a box cake mix. Often called crinkle cookies, there have been variations floating around the Internet for nearly 20 years now.
While I love baking from scratch, I also love to have a quick shortcut in my back pocket for those days when I need to throw something delicious together in a hurry. Safe to say these lemon crinkle cookies fit the bill!
Why I Love These Cookies
Taking a bite into these lemon cookies and you truly get a “burst” of lemon. The lemon cake mix is augmented with lemon zest, lemon juice, AND lemon extract. If you wanted to spice things up a bit, you could also substitute limoncello for the lemon juice in the recipe. (My kind of cookie!)
These lemon crinkle cookies, not surprisingly, have a soft and cakey texture. Rolling them in powdered sugar provides a perfect balance to the tartness of the lemon. They would be a wonderful addition to a brunch spread, wedding, baby shower, or afternoon tea.
Key Ingredients
You only need seven ingredients to make these delicious and easy lemon cookies. (And I’d bet you have most of them in your kitchen right now!)
- One box of store-bought lemon cake mix (your preferred brand)
- Two eggs (at room temperature)
- Vegetable oil
- Zest of two lemons
- Fresh lemon juice
- Lemon extract
- Confectioner’s sugar
How To Make These Crinkle Cookies
- Prep: Preheat oven to 375 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough: Pour the lemon cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice, and lemon extract until well blended. (It’s OK to see some small lumps or streaks of flour.)
- Prepare the Cookies: Place confectioner’s sugar in a bowl. Then, roll a heaping tablespoonfuls of dough into a ball in your hands, drop in the bow of confectioner’s sugar, and gently roll it around until it’s lightly coated. Place on baking sheet, and repeat with remaining dough.
- Bake: Once all of the dough is coated in the powdered sugar, bake them for 10 minutes, or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet, and then transfer to a wire rack to cool completely.
- Serve: I love serving these lemon cookies with hot tea or cold milk. They’re best fresh from the oven. Enjoy!
Prepare the lemon crinkle cookie dough by combining dry and wet ingredients. Roll balls of the cookie dough in powdered sugar before baking.
Storage, Freezing, and Reheating Instructions
- Store cooled cookies in an airtight container or plastic bag at room temperature for up to 5 days.
- Freeze baked and cooled lemon cookies in an airtight, freezer-safe container or plastic bag for up to 1 month. You can also freeze the raw dough already rolled into balls and coated in powdered sugar for up to 3 months.
- Reheat baked cookies from frozen by simply allowing them to come to room temperature, or bake the frozen dough for the same cooking temperature and time as before, but with the ability to cook longer if needed (potentially 5-7 extra minutes). Or let the dough thaw overnight in the refrigerator before baking.
Tips for Success
- Do not over-mix your batter. Just like with traditional cake recipes, you don’t want to beat the eggs too much and risk making these cakey cookies too dense. We want them to be light and fluffy.
- If you want more lemon flavor, add some extra lemon zest to the powdered sugar before baking or garnish the cooked cookies with some zest before serving.
- Change up the citrus! You can make these cookies with any citrus juice and zest. Oranges, limes, or Meyer lemons would be great. But stick with the lemon extract.
- Garnish with a lemon glaze to take these lemon cookies up a notch! Simply mix together powdered sugar and lemon juice until it’s a thick, but spreadable, consistency, and drizzle over the cookies once they’ve cooled.
More Cookie Recipes To Try
- Black and White Cookies
- Copycat Lofthouse Cookies
- Snowball Cookies
- Cowboy Cookies
- Super Soft and Chewy M&M Cookies
- Nutella Cookies
Lemon Crinkle Cookies
Ingredients
- 1 box (517.38 g) lemon cake mix
- 2 eggs
- ⅓ cup (72.67 ml) vegetable oil
- Zest of 2 lemons
- 2 tablespoons (2 Tablespoons) lemon juice
- ½ teaspoon (0.5 teaspoon) lemon extract
- ⅓ cup (40 g) confectioner’s sugar
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
- Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
- Place confectioner's sugar in a bowl.
- Drop heaping tablespoonfuls of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.
- Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container or plastic bag at room temperature for up to 5 days.
- Freeze baked and cooled lemon cookies in an airtight, freezer-safe container or plastic bag for up to 1 month. You can also freeze the raw dough already rolled into balls and coated in powdered sugar for up to 3 months.
- Reheat baked cookies from frozen by simply allowing them to come to room temperature, or bake the frozen dough for the same cooking temperature and time as before, but with the ability to cook longer if needed (potentially 5-7 extra minutes). Or let the dough thaw in the refrigerator overnight before baking.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
I’m a big believer that really good food takes hard work and doing things “for real,” so I’m always skeptical of “shortcut” recipes that use stuff like box mix cake, powdered beverages, etc. Every cake mix cookie I’ve ever had was dry and sad. With ALL that being said – these are GREAT!! Strong lemon flavor, balanced sweetness, great chewy and soft texture. The dough is a little hard to handle after mixing, so either pop it in the fridge to firm up, or be very careful when tossing it in the sugar (way easier to handle once coated in the sugar). I made 19 cookies and baked for just shy of 9 minutes.
I found the dough to be very hard to handle. Should have refrigerated it for awhile. Otherwise they are easy and delicious. Thanks BEB!!
These look and sound amazing!! I would love to ship them to my Grandma (she’s 92)! She taught me how to bake my first cookie… She is hosting Easter and does not bake anymore. My question is – do you think these will ship well? (about a 3 day trip). Also, would the lovely white powder sugar coating dissolve before it arrived? If you do not recommend shipping these cookies, do you have any cookie/treat recipes that do ship well? I LOVE everything of yours I have tried and hope to send some sweet love to my Gma. :0)
I made these today and they are delicious. I made 2 adjustments because of the reduced box size of 432g. I used 61 ml of oil and 5 Tsp of lemon juice. I also refrigerated the batter for an hour. Worked great!
I added about 1 cup of rough chopped raw cranberries for a Christmas cookie and they turned out amazing. Thank you!
Hello Michelle,
I would love to make lemon crinkle cookies. Unfortunately, the cake mix is not being sold here.
Will you also present a recipe to make this cookie from scratch?
Keep up the great work.
Way to wet to roll into balls. Had to add 2+ tablespoons of flour AND put in freezer for 45 mins to come close to being able to roll into balls. Work quickly as it gets mushy. Very tasty..nice lemon flavor. More like little cakes than cookies.
Looking forward to making these
Cookies
Thank you so much for sharing your wonderful recipes
would like to know if a bit of food coloring (red) added be ok
make them xmas cookies
I’m not sure about these measurements. This came out like a cake batter instead of dough. I had to add flour just to get it to not be soupy. I used a normal sized lemon cake mix too.
To add to my previous comment – I used 1/3 cup of melted butter rather than vegetable oil which I do not use. I see someone has posted a recipe with ingredients rather than cake mix – I will use that next time. Great idea.
I balked a little at the cake mix – I’ve tried some before using mixes and did not like them at all. No worries here – these are delicious. Great recipe with the holidays stretching before us. Many thanks.
My cake box is only 15.2 oz! Should I add some flour?
Hi Maryann, Unfortunately I think manufacturers have shrunk their cake mix sizes since I originally posted this recipe! I haven’t played around with modifying yet, so I couldn’t say for sure.
Someone suggested to me to add an extra 3/4 cup to 1 cup cake mix to make up for the difference in older recipes that call for an 18.25 oz box of cake mix. I freeze the leftover dry cake mix to have on hand for next time I make the recipe.
I have made this very easy recipe many times. They are easy to make and very good.
These were easy and delicious! Great lemon flavor and so crunchy on the outside but chewy inside.
Tried to buy an 18.25 oz. cake mix, but the box sizes are now smaller. Do I need to adjust the quantities of the other ingredients? Thanks!
Hi Sheryl, Yes, if the box size is smaller, you’ll want to adjust the other ingredients by the same ratio.
Wow! These have a really intense lemon flower ( which is fine by me!) Super easy to make. I had to put the dough in the fridge for a bit to be able to roll the balls, but no big deal.
I just saw this recipe and it sounds great – has anyone tried making these with the addition of poppy seeds?
I would like to make these cookies, but I dont have lemon extract. Can I use more lemon juice or zest instead?
Hi Helen, Lemon zest has a bit more of a punch, so I would go that route. Enjoy!
I made these cookies today. Got lots of compliments from everybody. Great recipe! Thank you for sharing!
I have made these as per recipe given. Baked them at 7 mins and they are truly wonderful. Did not ice them as they are already very sweet.
Now I want to know how to store them for a long time (6 months).
I would appreciate reply asap. Have to bake now for my friends in another country so they have their Christmas cookies in about 6 months. I also will be using these for this Christmas here at home.
Many thanks for sharing this recipe and I certainly will be baking allot of these in the future as my family loves lemon and i have access to many lemon trees.
Thanks again.
Janis
Hi Janis, I usually recommend freezing cookies for only 2 months, at the longest. I have never frozen them for 6 months, and not sure how fresh they would be. You definitely need to freeze them, but I can’t guarantee how they will be after that long in the freezer.
The lemon burst cookie was great. So I decided to experiment . Used dark chocolate cake mix and instead of lemon, I used 2 tablespoon Kailua . After mixing, I put in frig for 10 mins and then added 1/3 cup walnuts. Have the best brownie cookie ever. Hubby loved them. Yummy. I am going to try red velvet cake mix next.
These are super pretty！ I loooove the lemon burst cookies!! I get the allusion that they are healthy:-) These look really delicious! I had featured U in tne post of Top 7 Charming Cookies with Pretty Appearance and Palatable Flavor on AllFreshRecipes. Except ur more fantastic Eats!
Made these for the first time yesterday and took them to a Christmas brunch and they received RAVE reviews! They are such a refreshing break from the overwhelming amount of chocolate this time of year – although I do enjoy my fair share of chocolate ;-) Thank you so much for such an easy and oh-so-tasty recipe!
These are my boyfriend’s favorite!
I cannot wait to make these cookies
I just made these and they came out great. I halved the recipe and didn’t need to chill the dough (I live in Atlanta). It was a bit sticky but not too terrible once the dough was in the powdered sugar. Oh and I added half a $.25 box of lemon heads that I crushed up. I also used a Meyer lemon but will use a reg one next time. Thanks for the recipe!
Hi, I was wondering if you could substitute applesauce for the oil to make this a bit healthier? If so, how much applesauce? Thanks for a great recipe!
Hi Ann, I have seen success with that substitution and think it would be okay. You would substitute a 1:1 ratio (so, a 1/3 cup of applesauce).
I just happened on your site. Lovely lemon cookie photos. I’m going to try them out for Easter. Question: Can you substitute lemon extract for Limoncello in baking recipes? Or, vice versa? If so, what amounts so you substitute? I’m making a lemon meringue pie for Easter which calls for 1 1/2 T Lemincello, along with lemon juice and zest. Could I use lemon extract for the Lemincello? I could not locate any lemincello today to use.
Hi Jan, Lemon extract is much more potent than Limoncello, which has a pretty mild and subtle flavor. You can use the extract as a substitute, but use way less. I would probably do 1/2 teaspoon extract.
Thanks Michelle. Which one would give the best lemon burst for a lemon pie? Any preference??
You’ll get more flavor from the lemon extract; it just depends on how strong you want the flavor to be.
I just made these for dinner! I love how quick they were. I did not have the lemon extract so I just added a bit more juice and zest. We are going to have to make these for Easter- I love the flavor and they remind me of chocolate krinkles :)
I did not chill the batter, but they were easier to roll the second batch as the batter set up some.
Definitely cute, please add to recipe a note that chilling the dough is necessary… makes it much easier….
Hi,
Just discovered your web site ! So glad I did. I made the lemon cookies yesterday and they were awesome ! Looked just like your picture. I think I will make them for our potluck at Church, they will be perfect for that. Otherwise I would sit and eat them all myself !! So far I am loving your site !
So love the lemon best, but a yummy different extras..Pillsbury came out with pink lemonade cake mix, so I used that instead for cake mix and it was so yummy and just an extra kick of flavor!
Just what I was looking for. I can’t wait to try these lemon burst cookies. A zillion thank yous for this recipe.
I was wondering if anyone knows if it makes any difference whether I use Eureka lemons or Meyer lemons or Lisbon lemons? Any opinions on that? Where I live we don’t have easy access to fresh lemons but I can get them if I go online and just google ‘buy lemons online’ and am amazed at what I can order directly from growers. The nice thing about that is that if you order direct from the orchards, the growers pick them right off the trees and ship them direct — a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.
Candace
Eureka lemons are the ones you most commonly find in grocery stores. Libson lemons are also commonly found in supermarkets but have a higher acidic level then Eureka lemons and are a bit more bitter, but juicy. Meyer lemons are not as common and have the least acidic level and are generally more sweet. When I made this recipe I used Eureka lemons and I thought the recipe turned out great, but I’m sure that Libson lemons would be good as well considering all of the sugar to help ease any bitterness, and Meyer lemons would probably also be good as well if you’re looking for a very sweet lemon cookie :)
We can get Meyer lemons in our local Costco store here.
Looks really beautiful. However… cake mix???? Seriously?!
I want to see what I’m putting into my food, not just have box of that and this mixed up.
Hi Marketa,
I didn’t want to use a cake mix either so this is what I did and they turned out great so I thought I’d share. Just mix all of the dry ingredients (except the powdered sugar) first and then continue her original recipe. Use the following ingredients instead of the ones listed in her recipe.
Ingredients:
1/2 cups sugar
3 cups cake flour
1 1/2 tsp baking powder
2 eggs
1/3 cup vegetable oil
1 Tablespoon softened butter
Zest of 3 lemons
3 Tablespoons lemon juice
1 tsp vanilla extract
1/3 cup confectioner’s sugar
Thanks for this Amber! I decided to look in comments to see if anyone had done this also, as I don’t have boxed cake mix on hand either!
I’m making these for a cookie exchange; how many cookies come out of one batch? Thank you!
Hi Jordynn, This recipe makes about 30 cookies. Enjoy!
I only had strawberry cake mix on hand when I tried this recipe and it was incredible, Just like strawberry lemonade. Thank you for introducing me to one of my favorite cookie recipes!!
Wanted to try this lemon cookie first before making them for a housewarming party in a week or so – they were superb. I did have to add 2 T. of all purpose flour to the dough prior to rolling it in the powdered sugar. I live in an area with high elevation and always seem to have to add a tad more flour – worked perfectly without messing with the lemony flavor. Also had to add 5 extra minutes to bake time. Wasn’t until after I made them that I saw the hint about getting the dough really cold first – never thought of that. But wanted those who live up in the mtns. to know that an extra couple tablespoons of flour will help bind it to make balls. Think I rolled mine in a little more powdered sugar as they came out more white than yours appeared to be in the photo. Great pictures by the way – very tempting. Love your blog. I’ll have to try the chocolate flavored ones- husband will LOVE those I’m sure. Thanks!
I made these with the addition of lime zest and lime juice and they came out pretty good. I think I added too much lime but they were still tasty.
These are by far one of the best tasting cookies ever! Everyone I make them for falls head over heels for them! I was wondering if you have ever made them with lime juice/zest instead of the lemon for lemon lime cookies? It sounded good to me!
Hi Samantha, I’ve never done the lime thing, but if you love lime go for it, I’m sure it would be great!
I am making these with the lime addition tonight! I will let you know how they turn out!
Hi Michelle,
Maybe I missed it but I was wondering if you could tell me about how many cookies this recipe makes?
Hi Amber, This makes about 30 cookies.
Do you think it would work to add blueberries to batter, or would that mess with the consistency? I’m trying to find some form of lemon/blueberry cookies for a friend’s bday present, and this recipe looks gorgeous.
LOVE the blog!
Hi Rachel, I would use dried blueberries; fresh ones would add too much moisture to the cookies. Sounds delicious!
Dried blueberries are a GREAT idea!
Sue
These were delicious! I made them for Christmas this year and everyone loved them!
So I am really interested in trying these beautiful cookies but I just tried making their chocolate counterpart last night–forming the cookies was such a disaster! I gave up after awhile and ate the rest of the dough by myself. They wound up delicious but the batter is too thin for me to form clean rounds which I can roll in the powdered sugar. Any tips on how to form them to be as pretty as yours?
Molly, I’ve made these a few times now, and I found that I HAVE to chill the dough. Because I was in such a rush, my dough only got a couple of hours chill time, but I returned the unformed dough to the fridge in between reloading the cookie sheets.
If you’re in a rush, put the cookie dough/batter in a freezer safe dish, stash it in the freezer for about 30 minutes and work from the outside of the dish towards the inside and return the dough to the freezer in between.
Good luck, I hope this helps you a bit. These cookies are definitely worth the wait.
Thank you so much! I chilled these in the freezer for about an hour and they rolled relatively cleanly and i now have beautiful lemon cookies. Wonderful suggestions/blog in general! :)
Happy to help, just my own personal experiences. :-)
I whipped up a batch of these for my daughter to take to a cookie exchange party. She was driving in that same day and didn’t have time to bake the cookies herself. These cookies were a HUGE hit at the cookie party, everyone LOVED them! The dough is pretty soft, so I chilled them for a couple of hours before I made balls and rolled them in the powdered sugar. They are just so pretty and the texture is perfect!
I would usually say, “If it’s not chocolate, why bother,” but in this case it’s lemon. After chocolate, I love lemon anything,sweets, meats, soup, anything. This is a great simple, company’s halfway throught the door recipe. Thnx
These just popped up as I was looking at today’s post, and anything lemon catches my eye! My mom used to make them (minus the tweaking) back when the recipe made its debut on the back of Duncan Hines cake mix boxes. I was sent many batches of these little lemon delights back in my college days in the seventies – Mom thought it was so clever to use the cake mix for cookies! Will make these and travel down memory lane and think of my Mom, thanks so much for the memory.
Aw, what a great memory, thank you for sharing Paula! Enjoy the cookies!
These are great – I made them for a BBQ and everyone loved them. Thanks!
I baked these up last night! They have a perfect texture, and taste great! Thanks!
I love love love lemon and these cookies look adorable. Thanks!
Hi Michelle!
We’ve featured your lemon burst cookies these week on http://www.canigettherecipe.com as we discussed and do they ever look fabulous! Thanks again!!!
I made these over Christmas and they were a huge hit…as a matter of fact, they were the favorite! I can’t believe how refreshing and light they are…the lemon zest and juice (I used freshly squeezed) made for a truly amazing cookie. thanks for sharing!
Hi Hiratana,
Thank you for the comment; I’m so thrilled to hear that you enjoy my site! As far as the cookies go, the formulation for the recipe is built on the cookie mix, but you could certainly try it with the chocolate mix and make chocolate cookies, adding in some chocolate chips. And tiramisu cookies sound like they would be divine!
Hi!
I must say that I really love your recipes! In fact I have already done some of them to my friends and they just loved them ! I really wanted to do the lemon burst cookies too but unfortunetly where I live they don’t have lemon cake mix(there was only chocolate and tiramisu :(). I was wondering if you could tell me what I could replace it with? pleaseee ^^
Hi Jessica – You could definitely substitute orange in this recipe; I hope you enjoy them! Let me know how they turn out!
I’ll admit, these do look good. I’ve never made cake mix cookies. Like you, I prefer to make things from scratch. But I love lemon and I love simple cookies, so I think I need to give these a try.
WOW!! Do you think I can try these with oranges/satsumas? They’re an abundance in my backyard!
I love your blog!!! I make a version of these that only calls for 4 oz cool whip, 1 egg and a box of cake mix (any flavor). Lemon cake mix is probably my favorite, and I like to add some lemon zest to the dough to amp up the lemon. I’ve made DOZENS of variations, including spice cake mix with finely chopped candied ginger mixed in. Everyone loves my semi-homemade cookies and can never believe it when I tell them how easy they are!
Michelle, these look superb, like little explosions of lemon. Fantastic!
Rosie of Books And Bakes
Pret a Gourmet – Thanks for stopping back with a review. Your vanilla version sounds fabulous! And for such a great cause! Glad to hear they were a hit :)
These cookies are great! I just made a batch for a breast cancer fund raiser bake sale. I used a white “french vanilla” cake mix, sub 2 tsp vanilla extract instead of the lemon and a couple of drops of red food color. This might be the fastest, easiest cookie recipe ever! Everyone loved them. Thanks for posting it!
I have seen these “crinkle” type cookies made with chocolate and with strawberry cake mix but never with lemon. These definitely sound delicious.
Ooo yum these look awesome! I’ve made chocolate crackles before which look just like this but obviously are dark brown/black.
Stunning pics!
I’ve been wanting to try a recipe like this…your cookies look so beautiful!!!
I made those last night and they are so moist and lemony. I was worried because the batter was a bit on the runny side, but it turned out perfect. Yum
Those look wonderful, like a burst of sunshine :) How simple too!
You are such a talented women! Lovely pictures and fantastic recipe. Thank you so much for sharing.
I don’t bake much but wow! do I love these cookies!!! Thanks for sharing it. See ya around Foodbuzz.
wow, lemon cake mix, lemon zest, lemon juice, lemon extract, i could feel the lemon fragrance here!
sounds like lemon burst & looks like sun burst. Just the look of it uplifted my mood.
Hi Kokotaru,
I think you could probably take a butter or sugar cookie recipe and add the lemon zest, juice and extract to it for a lemon cookie. I would probably use the same amounts as are listed in this recipe and then scale up depending on how the first batch comes out and how strong you like your lemon baked goods. I hope that helps!
Oh how pretty…what a burst of sunshine!
I have a friend who loves lemon. I’ll have to send her your way for this recipe :)
Those are some beautiful cookies! The insides look wonderfully cake-like and moist.
What an amazing colour these cookies have! I love the idea of using the cake mix as a base, especially when you get such delicious looking results :)
Hi there, I love your cookies and I really want to try making them. I just wonder that I don’t have a ready cake mix package, can I do with the normal cake flour plus baking powder / baking soda/ salt and can you suggest the proportion? Thanks a lot :)
These look great!
Cake mixes can really come in handy when you want home baked cookies in a hurry. And with all the natural, organic, and gluten free cake mix options, they are becoming better for you all the time. Your lemon cookies look luscious.
oh totally fun!! they are SO YELLOW!! hehe, they sound delicious to me! And I love any recipe that you can make in one bowl!
Lemon is one of my favorite flavors and I love being able to take store bought cake mix and make it my own.
My mum used to bake these when I was little!
I love lemon, and these look perfectly cheerful for the rainy, gloomy weather we’ve had lately.
I have seen these before, they look so pretty! I usually don’t use mixes, but I just might for these:)
These look lovely!
Wow that’s so neat to use cake mix! I bet you could use any kind of cake mix and just substitute the extract/juice.
I need to make me some Cherry Chip ones!
I love lemon. These look and sound wonderful!
Yum! I love a quick cookie recipe when I’m in a pinch.
These look crazy good!
These are so pretty!
They really look like they are bursting with lemon flavour – what an interesting and easy looking recipe – just my type :)
Wow, these look and sound delicious! I just love anything lemon and can’t wait to try them!
I absolutely love lemon so I’m definitely intrigued! I’ll have to try and remember to pick up a lemon cake mix when I’m at the store so I can try these out!
OMG those look so good! I love a great lemon cookie!
Ohh I’m so glad you liked these! I had the same reaction to using a boxed mix, but when augmented with the extra lemon, it definitely brightens up the flavor and makes it taste more “real.” Yours came out beautifully, I love the powdered sugar crust.
I’ve seen these! I’m like you in that I get into that thinking where everything is better made from scratch, but it doesn’t hurt on the days when you want something, and it really doesn’t taste horribly, either. So pretty, too!
These are so good! I’ve had a recipe for the chocolate version using cake mix and I decided to mix it up and try the lemon cake mix and man they were the perfect blend of sweet and tart.
Your pics are beautiful!!