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Tasty Lemon Cake Mix Cookies

Bright, soft, and chewy lemon cookies made quickly with lemon cake mix, fresh lemon zest, and juice—perfect for gifting or enjoying anytime.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cake Mix Cookies
  • 15.25 oz lemon cake mix star of the show, brings lemon flavor and keeps cookies soft
  • 1/2 cup vegetable oil or any neutral oil
  • 2 eggs room temperature
  • 1 large lemon zest of
  • 2-3 tbsp fresh lemon juice strained
  • 1/8 tsp salt just a pinch to enhance flavors
  • 1/2 cup powdered sugar for rolling dough balls in, creates crackled look

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a medium bowl, combine lemon cake mix, vegetable oil, and eggs. Add lemon zest and strained lemon juice. Stir in salt until just combined; batter will be thick with lumps.
  3. Step 3: Chill the dough in the fridge for 15-20 minutes to firm up for easier handling and better shape retention during baking.
  4. Step 4: Pour powdered sugar into a shallow bowl. Scoop walnut-sized dough portions, roll into smooth balls, then coat each thoroughly in powdered sugar. Place on baking sheet about 1½ inches apart.
  5. Step 5: Bake cookies for 9-11 minutes until edges are lightly golden and centers look slightly underbaked for a soft, chewy texture.
  6. Step 6: Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Optional substitutions include using melted coconut or light olive oil for different flavor twists. Vegan options possible with flax eggs. Add-ins like white chocolate chips or macadamia nuts complement lemon flavor. Lemon glaze can be drizzled over cooled cookies for shine and tang. Store airtight at room temp up to 4 days, refrigerate up to a week, or freeze up to 3 months.