Lemon Cake Mix Cookies
Lemon Cake Mix Cookies are soft, chewy, and made with just a few ingredients. Topped with a sprinkling of powdered sugar, these delicious cookies make an easy recipe that’s perfect for the season!
Lemon Cake Mix Cookies
Lemon desserts are a favorite around here.
From these lemon scones, to those mini lemon poppy seed loaves and lemon poppy seed cookies, the bright and tangy flavor is the star of the show.
And these lemon cake cookies are no exception. With simple ingredients, including a box of lemon cake mix, fresh lemon juice, and lemon zest, these are just about the easiest cookies out there. After all, easy recipes are what you’ll find around here.
If you remember these strawberry cake mix cookies from several years ago, these lemon crinkle cookies are very similar. A different flavor of boxed cake mix is used, but the rest of the ingredients are the same. Simple, easy, and with a bright lemon flavor.
The box of cake mix itself gives these cookies a slight lemon flavor. But what really makes these lemon cake cookies stand out is a touch of lemon juice and zest. It kicks the level up a notch and provides a bright lemon flavor. And if you want an even stronger flavor, a touch of lemon extract would be delicious.
Soft cookies are a mouth-watering way to satisfy your sweet-tooth. Especially with a simple recipe like this. With a zesty flavor that’s full of sunshine, these chewy cookies were made for the lemon lover.
Perfect for spring, summer, baby showers, or just when you want an easy lemon cookie recipe, these babies are it. With just five ingredients, this is the simplest cake mix cookie recipe.
Ingredients in Lemon Cake Mix Cookies:
- Box of lemon cake mix: just the dry mix
- Vegetable oil: canola or melted coconut oil can be used
- Eggs
- Fresh lemon juice
- Lemon zest
How to Make Easy Lemon Cake Mix Cookies:
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In a large mixing bowl, add the cake mix, oil, and eggs. Stir well to combine and then add lemon juice and lemon zest. Stir well.
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Refrigerate dough for at least 15-20 minutes so that dough is easier to shape into balls and cookies retain their shape and do not spread out. **Dough will still feel slightly sticky and wet when shaped into cookie dough balls but should turn out round and fluffy once baked.**
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Preheat oven to 375°F. Line two large baking pans with parchment paper or lightly coat with cooking spray. Set aside.
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Shape dough into rounded balls (or use at 2 tablespoon cookie scoop for even cookies) and place onto prepared baking pans.
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Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to a cooling rack to cool completely. Sprinkle with powdered sugar, if desired.
How Long Will These Cookies Last?
Cookies will last in an airtight container at room temperature for up to four days.
Can You Freeze These?
Yes! Let the cookies cool to room temperature once removed from the oven. Place in a freezer-safe container and freeze for up to three months. When ready to eat, defrost in the refrigerator.
Tips for Making the Best Easy Lemon Cookies:
- Use parchment paper or a silicone baking mat for best results for lining your cookie sheet: this ensures the cookies don’t stick to the bottom of the pan and prevent browned cookie bottoms.
- Don’t skip out on the lemon juice or zest: without it, these cookies have an extremely subtle lemon flavor.
- Be sure to refrigerate the cookie batter before baking: this will help the cookies bake up round and fluffy.
- Roll the cake mix batter into roughly the same size balls: I like to use a small cookie scoop, as this will ensure even baking.
- Watch the oven time carefully: my cookies were done at almost exactly 10 minutes, but all oven times vary. You want the edges just set and turning slightly brown. Under-baking is key for that soft and fluffy cookie, as the cookies will continue to bake once removed from the oven.
Variations of 5 Ingredient Lemon Cookies:
- Add a touch of orange zest to the batter for a more citrusy flavor.
- Add some white chocolate chips into the batter for a sweet touch.
- Before baking, roll the cookie dough balls in granulated sugar.
- Top with a lemon glaze for the tasty finishing touch.
Looking for More Lemon Recipes? I’ve Got You Covered!
- Creamy Lemon Chicken Pasta
- Garlic Lemon Tilapia
- Blueberry Lemon French Toast Bake
- Frozen Mango Lemonade
- Lemon Parmesan Roasted Asparagus
- Baked Lemon Chicken
Lemon Cake Mix Cookies
Ingredients
- 1 box (15.25 ounce) lemon cake mix
- ⅓ cup vegetable oil, (canola oil or melted coconut oil can be used)
- 2 large eggs
- 2 tablespoons fresh lemon juice, (juice from one small lemon)
- Zest from one lemon
- Powdered sugar for topping, (if desired)
Instructions
- In a large mixing bowl, add the cake mix, oil, and eggs. Stir well to combine and then add lemon juice and lemon zest. Stir well.
- Refrigerate dough for at least 15-20 minutes so that dough is easier to shape into balls and cookies retain their shape and do not spread out. **Dough will still feel slightly sticky and wet when shaped into cookie dough balls but should turn out round and fluffy once baked.**
- Preheat oven to 375°F. Line two large baking pans with parchment paper or lightly coat with cooking spray. Set aside.
- Shape dough into rounded balls (or use at 2 tablespoon cookie scoop for even cookies) and place onto prepared baking pans.
- Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to wire rack to cool completely. Sprinkle with powdered sugar, if desired.
Notes
- Cookies will last in an airtight container at room temperature for up to four days.
- See my tips and tricks for making these Lemon Cake Mix Cookies above the recipe box.
