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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.

Chewy Lemon Cake Mix Cookies
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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!

Lemon Cake Mix Cookies Ingredients: Lemon Cake Mix, Eggs, Vegetable Oil, Lemon Extract and Powdered Sugar


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. 
Homemade Lemon Cake Mix Cookies with Milk

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.

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

Lemon Cake Mix Cookies with Powdered Sugar

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.

Lemon Cake Mix Cookies



Prep time


Cooking time






  • 1 (18.25-oz) package lemon cake mix

  • 2 eggs

  • 1/3 cup vegetable oil

  • 1 teaspoon lemon extract

  • 1/3 cup powdered sugar


  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, stir together cake mix, eggs, oil, and lemon extract until well-combined.
  • In a separate bowl, pour powdered sugar.
  • Drop a teaspoonful of cookie dough into the powdered sugar. Roll the dough around until completely covered.
  • Place cookies on a cookie sheet.
  • Bake for 6 to 9 minutes. Expect the tops to be cracked and crinkly, the bottoms to be slightly brown, and the center soft and chewy.
  • Let the cookies cool completely on the cookie sheet before serving. Enjoy!
Lemon Cake Mix Cookies

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

6 thoughts on “Lemon Cake Mix Cookies”

  1. I love every recipe of yours that I have tried! I’m baking the lemon cake cookie right now. can’t wait to try them.

  2. Loved these!! Bought Betty Crocker Super Moist strawberry cake mix and used a single lemon for the zest, which was the right amount (according to husband). Just putting a single cookie sheet in the oven at a time was good2know. Mine took 10 1/2 minutes to bake.
    Cooled for about ten minutes and they really do come out crispy on the outside and gooey on the inside! Used Bob’s Red Mill egg replacer for a 1:1 substitution so I didn’t have to worry about anyone getting ill from undercooked egg.
    Making these for church tomorrow after the Christmas Eve service.

  3. I can no longer find 18.25 oz. cake mix ( for at least last two years.
    Duncan Hines (13.25), other brands 15.25 oz.

    Any adjustment to amounts of the other ingredients?

    • Hi Dolores!

      Isn’t it a pain?

      I have a couple of options for you:

      1. Get a few boxes of the same cake mix, combined them in a large, airtight container, then measure/weight out what the recipe calls for.
      This is a great option if you bake a lot!

      2. Add 1/2 cup of all purpose flour to the recipe with the cake mix (15.25 ounces).
      Spoon it into the measuring cup then level it off with a knife so it’s not packed down and the recipe should work the same.
      (This is for recipes that use 18-ounce boxes)

      Hope this helps!


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