Lemon Cake Mix Cookies

These lemon cake mix cookies are light, chewy, and bursting with refreshing lemon flavor!

They’re distinct proof that cake mix is great for cookies too. Soft and pillowy, this recipe yields irresistible lemon cookies.

Lemon Cake Mix Cookies

Lemon cake mix cookies are the lemon-flavored version of chocolate crinkles. They’re perfectly sweet, light, and bright.

The powdered sugar coating adds a lovely contrast to the tartness of the citrus. And let’s not forget the texture!

Slightly crisp on the outside and outrageously soft on the inside, they melt in your mouth.

Here’s the best part: they’re incredibly easy to make.

Anyone – even non-bakers – can pull these off with ease. You need just five ingredients and 15 minutes.

So preheat the oven and make these foolproof lemon cake mix cookies!

Ingredients

Thanks to boked cake mix, you only need a handful of ingredients. Here’s the list:

• Lemon Cake Mix — The primary component of the cookies. Cake mixes sometimes get a bad rap from serious bakers. But who cares?! If you are a novice or need a quick shortcut, cake mixes are there to help. 

• Eggs — They bind the batter and give structure to the cookies. They make them richer, too!

• Vegetable Oil — For super moist and chewy cookies.

• Lemon Extract — The cake mix is already flavored with lemon, but a bit more lemon flavor couldn’t hurt.

• Powdered Sugar — For coating the cookies. Apart from the added sweetness, powdered sugar also highlights those pretty cracks the cookies form as they bake.

Tips for the Best Cookies

These boxed cake mix cookies are super easy. Still, some things can make them even better.

So follow these tips:

• Use an electric mixer. This will create a smoother dough and chewier cookies.

• Make them more indulgent. Add chocolate chips or shredded coconut to the mixture for more flavor and texture.

• Try other cake mix flavors. Chocolate, vanilla, strawberry – take your pick. Just add lemon zest or juice, so it still has that wonderful lemon flavor. 

• Coat with sugar. The cookie dough will be really soft and sticky. So to help with easier shaping, coat the balls with granulated sugar first. 

• Chill the dough. If the dough is way too sticky, put it in the fridge or freezer. About 30 minutes will do the trick. This will help avoid over-spreading.

• Use a cookie or ice cream scoop. It will ensure uniform cookies when shaping the dough. 

• Bake one sheet at a time. Two or more sheets will prevent the cookies from baking properly. Don’t worry, these cookies bake quickly. So you won’t have to wait long to bake the next batch.

• Do not over-bake! About 6 to 9 minutes will do. They should be mildly crisp on the edges while soft and gooey in the center. 

Can I Use Lemon Juice or Zest for These Cookies?

Yes, but you don’t have to. The cake mix is already flavored with lemon, so it will already taste like it.

But if you want even more lemony goodness, by all means, go ahead!

Now, if you’re wondering which one’s better: lemon juice or zest, there really is no right answer.

Just keep in mind that lemon zest has a much stronger flavor than lemon juice.

So if you want more flavor, go for lemon zest. If you want a mild hint of tartness, lemon juice is the best.

How to Store Lemon Cookies

These cookies are so bright, refreshing, and addictive that you won’t likely have leftovers! But just in case you do, there are many storage options.

The dough freezes well too. So these cookies are also a great make ahead dessert.

To Make Ahead: Roll the cookie dough into balls and freeze until firm. Transfer to a freezer-safe bag and keep for up to 3 months. When ready, coat the dough balls with powdered sugar and bake as instructed.

To Store: Place leftover cookies in an airtight container. Store at room temperature for up to 7 days. You can also refrigerate them for up to 2 weeks.

To Freeze: Transfer the cooled cookies to a freezer bag and squeeze out the excess air. Frozen lemon cookies will keep well for up to 3 months.

To Thaw: Transfer the cookies into the fridge until soft.