Lemon Cake Mix Cookies
Soft, chewy Lemon Cake Mix Cookies made with just a few simple ingredients. Ready in under 30 minutes and rolled in powdered sugar for a beautiful crinkle finish.
Equipment
- 1 Large Mixing Bowl
- 2 Baking Sheet lined with parchment paper
- 1 Cookie Scoop or tablespoon
- 1 Wire Cooling Rack
- 1 Hand Mixer optional
- 1 Zester or Microplane optional, for lemon zest
Ingredients
Cookie Dough
- 1 box lemon cake mix 15.25 oz, any brand
- 2 large eggs room temperature
- 1/2 cup vegetable oil or melted butter for richer flavor
- 4 oz cream cheese softened, optional for extra thickness
- 1 tsp vanilla extract optional
- 1 tsp fresh lemon zest optional, for bolder flavor
For Coating
- 1 cup powdered sugar for rolling dough balls
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Combine the lemon cake mix, eggs, and oil in a large mixing bowl. Mix until a soft dough forms.
- Add optional cream cheese, vanilla extract, and lemon zest. Stir until fully incorporated.
- Chill the dough in the refrigerator for 20 to 30 minutes to prevent excess spreading during baking.
- Scoop the dough into tablespoon-sized balls using a cookie scoop.
- Roll each dough ball generously in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheets about two inches apart.
- Bake for 9 to 11 minutes until the edges are set and the tops look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for five minutes before transferring to a wire rack.
- Dust with extra powdered sugar once cooled for a finished presentation.
Notes
Chill the dough before baking for thicker cookies. Pull them from the oven while they still look slightly underdone as they continue to set on the hot pan. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.