Lemon Cake Mix Cookies are super easy to throw together. Soft and fluffy cookies packed with bright lemon flavor.
These lemon cake mix cookies made with Duncan Hines cake mix or any other lemon cake mix are super simple with minimal ingredients. All you need is eggs, oil, lemon, and powdered sugar. How easy is that? They are soft and chewy with a crinkle powdered sugar top. With plenty of bold lemon flavor thanks to the cake mix, fresh lemon juice, and zest. They make a refreshing spring cookie or a great addition to a holiday cookie platter. Lemon cake mix cookies taste amazing any time of the year!
This easy lemon cookies recipe will surely be a crowd-pleaser! If you love lemon, check out my Lemon Protein Balls or Lemon Poppyseed Muffins.
Ingredients Needed for Lemon Cake Mix Cookies
- Lemon cake mix- 1 box of cake mix makes up the dry ingredients. I used Duncan Hines lemon cake mix but any lemon cake mix may be used.
- Eggs- 2 eggs are needed for lemon cake mix cookies.
- Oil- â…“ cup of mild-tasting oil is used in the recipe. I used avocado oil.
- Lemon- 1 medium lemon zest and juice adds fresh lemon flavor to these easy lemon cookies. This is about 1 tsp packed zest and 2 tablespoons of juice.
- Powdered sugar- Lemon cookies are rolled in â…“ cup of powdered sugar.
How to Make Lemon Cake Mix Cookies
- Mix. In a large bowl, combine cake mix, eggs, oil, lemon juice, and zest. Stir well to fully combine.
- Chill. Transfer the bowl to the refrigerator and chill the dough for 30 minutes. This makes the dough easier to work with.
- Roll. Using a 1½ tablespoon cookie scoop, scoop the dough then roll it into the powdered sugar to form balls. Place on the prepared cookie sheet.
- Bake. Bake for 9-11 minutes until set but not brown. Let cool slightly on the cookie sheet before transferring them to a cooling rack.
Baking Tips
- I like to use both lemon zest and fresh lemon juice for a fresh flavor that pops.
- Make sure to refrigerate the dough for about 30 minutes to make it easier to work with. The dough is very sticky so this makes it easier to roll into balls.
- Use a silicone mat or parchment paper to prevent the cookies from browning on the bottoms.
Can I Freeze the Dough?
Yes, the dough can be rolled into balls and frozen until ready to bake. Once you are ready to bake thaw slightly, roll in powdered sugar, and bake as directed.
Can I Make These Ahead of Time?
This recipe for lemon cake mix cookies can be made ahead of time. Prepare the batter, refrigerate, then roll it into balls. Place them back into the refrigerator until you are ready to bake. When you are ready to bake, roll the balls in powdered sugar and bake as directed.
How to Store Cookies
Lemon crinkle cookies with cake mix can be stored in an airtight container at room temperature for up to 1 week.
Freeze cookies by placing them into a freezer-safe container and freeze them for up to 3 months. Let them thaw to room temperature before serving.
More Easy Cookie Recipes
Lemon Cake Mix Cookies
Equipment
- 2 cookie sheets
- silicone baking mat or parchment paper
- large bowl
- 1½ tablespoon cookie scoop
- small bowl
Ingredients
- 1 box (15.25 ounce) lemon cake mix I used Duncan Hines
- 2 large eggs
- â…“ cup oil
- 1 medium lemon zest and juice
- â…“ cup powdered sugar
Instructions
- Preheat oven to 375°F.Line cookie sheets with a silicone mat or parchment paper.
- In a large bowl, combine cake mix, eggs, oil, lemon juice, and zest. Stir well to combine.
- Transfer the bowl to the refrigerator and chill the dough for 30 minutes. This makes the dough easier to work with.
- Using a 1½ tablespoon cookie scoop, scoop the dough then roll it into the powdered sugar to form a ball. Place on the prepared cookie sheet.
- Bake for 9-11 minutes until set but not browned. Let cool slightly on the cookie sheet before transferring them to a cooling rack to cool completely.
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