Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a snap.
In a large mixing bowl, combine the 2 large eggs, ½ cup of vegetable oil, 2 tablespoons of lemon juice, 2 teaspoons of lemon zest, and 1 teaspoon of pure vanilla extract. Whisk them together until well combined.
To the wet mixture, add the box of lemon cake mix and the box of instant lemon pudding mix. Stir until all the ingredients are combined and a dough forms. The dough might be sticky, which is perfectly fine!
For best results, chill the cookie dough in the refrigerator for about 30 minutes. This will help the cookies maintain their shape while baking.
Using a cookie scoop, scoop out portions of the dough. Roll each scoop into a ball and then roll the ball in confectioners' sugar until fully coated.
Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your Easy Lemon Crinkle Cookies warm or store them in an airtight container for later!
