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!
Equipment
- Mixing Bowl Set
- Measuring Spoons
- Measuring Cups
- Cookie Sheets
- Cookie Scoop
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.