Lemon cake mix cookies are soft, chewy, and bursting with bright lemon flavor. These easy lemon crinkle cookies are made with cake mix and come together in minutes for the perfect quick treat.
Why You’ll Love This Recipe
- Quick and easy – these lemon cookies are ready in just 25 minutes from start to finish.
- 5-ingredient cookies – made with only a few simple pantry staples.
- Perfect texture – soft, chewy, and melt-in-your-mouth delicious.
- Great for any occasion – perfect for parties, holidays, or a quick sweet treat anytime
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 makes it 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.
Tips for Perfect Lemon Crinkle Cookies
- 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.
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
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Recipe
Lemon Cake Mix Cookies Recipe
Equipment
- Baking sheet
- Measuring spoons
- Measuring cups
- Lemon squeezer
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.
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