Lemon Cake Mix Cookies Recipe
These lemon cake mix cookies are soft, chewy and bursting with lemon flavor. What makes these lemon cookies from cake mix the best recipe is that you only need a few simple ingredients to make them. They’re the perfect light and refreshing cookie all year long!
Equipment
- 1 electric or stand mixer
- 1 tablespoon sized cookie scoop
- 2 large baking sheets
- 1 parchment paper
Ingredients
- 1 15.25 oz lemon cake mix
- ⅓ cup (79 ml) oil or melted butter
- 2 large eggs (US), room temperature
- 1 lemon (zest and juice)
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) powdered sugar
Instructions
- In a large mixing bowl, whisk or beat the the cake mix, eggs and oil together until well combined.
- Zest the full lemon directly into the lemon cake mix batter. Add 1 tablespoon (15 ml) lemon juice. Mix together until well combined.
- Cover the cake mix and chill for 30-60 minutes or until the lemon cake cookie dough holds a ball shape. The dough will be very sticky.
- Preheat the oven to 350 F (177 C). Line two cookie sheets with parchment paper.
- Use a tablespoon sized cookie scoop to scoop the lemon cake mix cookie dough into the granulated sugar. Roll the lemon cookie dough in granulated sugar until coated. Roll the cookie dough in powdered sugar.
- Place the lemon cake mix cookies on the baking sheet. Bake for 11-13 minutes or until the edges of the cookies are set.
- Cool on the hot baking sheet for 3 minutes. Transfer to a cooling rack to fully cool and enjoy!
Notes
Store leftover lemon cake cookies: In an airtight container at room temperature for up to 7 days.
Freeze lemon cake mix cookies: Make sure the lemon crinkle cookies are completely cooled to room temperature. Place the baked cookies on a cookie sheet or large plate. Freeze in the freezer for 30-45 minutes or until frozen. Transfer the cookies to an airtight, freezer proof container. Store in the freezer for up to 3 months.
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