I love making cookies, but sometimes I want a quick and easy option, exactly like these lemon cake mix cookies! With just a few simple ingredients and a box of cake mix, I whipped up soft, lemony, and DELICIOUS cookies that my entire family loves.
Lemon Cake Mix Cookies Recipe
Whenever I need quick and easy lemon cookies that taste SO GOOD, I make cake mix cookies! They require few ingredients, and they are easy to put together.
I roll the dough in powdered sugar to give the cookies a beautiful crinkle look; it also adds a little extra sweetness!
When I first tried to scoop and roll the dough, it was a mess—it stuck to my hands and the scoop. To fix this, I chilled it for about 15 minutes, and everything worked perfectly.
You'll Need
Here are all the ingredients you'll need to make this easy recipe.
Lemon Cake Mix: I use a 425 g box of lemon cake mix.
Butter: I use unsalted melted butter. However, you can use vegetable oil instead.
Eggs: Make sure to use large eggs at room temperature to mix well with the rest of the ingredients.
Lemon: Because these are lemon cookies, I prefer to use fresh lemon juice and, of course, fresh lemon zest for the best flavor.
Powdered sugar: To make these lemon crinkle cookies, I roll each dough ball in powdered sugar before baking to create that classic crinkled look.
Find the quantities in the recipe card.
How To Make Them
Step 1: Preheat the oven to 350F / 180C and line a large baking sheet with parchment paper.
Step 2: In a mixing bowl, mix lemon cake mix, butter, eggs, lemon juice and zest until well combined (the dough will be a bit sticky.
Step 3: Chill the dough for 10-20 minutes, then use a medium cookie scoop to scoop out the dough into balls.
Tip: Chilling the dough for 10-20 minutes makes the dough easier to scoop and roll in the powdered sugar.
Step 4: Roll each ball of dough in the powdered sugar.
Step 5: Place the dough in the baking sheet, leaving about 2 inches apart.
Step 6: Bake for 10-12 minutes. The cookies turn out of the oven too soft; leave them to cool down for 5 minutes. Transfer to a wire rack to completely cool.
Tip: To check the doneness, insert a toothpick into the center of a cookie; it should come out clean.
Pro Tips
- I highly recommend using a cookie scoop so your cookies are all the same size and bake evenly.
- Be careful not to overbake; the cookies will be ready once the edges are set and the bottoms start to turn golden.
- Store them in a well-sealed container for 2 days at room temperature or 5 days in the fridge.
- If you want an extra punch of lemon flavor, you can add a few drops of lemon extract, though I found them perfectly lemony as is.
FAQs
Can I Freeze The Cookies Before Baking?
Yes, you can freeze the raw dough balls! Just flash freeze them first, then transfer to an airtight container. When you're ready, bake them from frozen; no need to thaw.
How Do You Freeze Cake Mix Cookies?
I freeze baked cookies by layering them with small sheets of parchment paper to prevent sticking, then storing them in an airtight container. They’ll stay fresh in the freezer for 2–3 months.
More Cookie Recipes
- Cloud Cookies
- Cornbread Cookies
- Microwave Cookies
- Buttermilk Cookies
- Lemon White Chocolate Cookies
- Date Cookies
- Honeycomb Cookies Recipe
- Blondie Cookies
- Jam Filled Cookies
- Spice Cookies
- Hazelnut Cookies
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Recipe
Lemon Cake Mix Cookies Recipe
Ingredients
- 1 box (425g) Lemon Cake Mix
- ⅓ cup Unsalted butter , melted
- 2 large eggs , room temperature
- ⅓ lemon (juice and zest)
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350F 180C and line a large baking sheet with parchment paper.
- In a mixing bowl, mix lemon cake mix, butter, eggs, lemon juice and zest until well combined (the dough will be a bit sticky).
- Chill the dough for 10-20 minutes, then use a medium cookie scoop to scoop out the dough into balls.
- Roll each ball of dough in the powdered sugar.
- Place the dough on the baking sheet, leaving about 2 inches apart.
- Bake for 10-12 minutes. The cookies turn out of the oven too soft; leave them to cool down for 5 minutes. Transfer to a wire rack to completely cool.
Notes
- Be careful not to overbake; the cookies will be ready once the edges are set and the bottoms start to turn golden.
- Store them in a well-sealed container for 2 days at room temperature or 5 days in the fridge.
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