Preheat the oven to 350°F. In a large mixing bowl, combine the lemon cake mix, vegetable oil, eggs, and freshly squeezed lemon juice. Stir until the mixture forms a smooth dough. Chill the dough in the refrigerator for 15–20 minutes to make it easier to handle.

Scoop the dough into balls using a medium-sized spoon or scoop, then coat each ball thoroughly in powdered sugar. Arrange the dough balls on a baking sheet, spacing them 2 inches apart.

Bake for 9–11 minutes until the cookies are set but not browned. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your soft and citrusy Lemon Crinkle Cookies!