Lemon Cookies From Cake Mix Recipe
Brimming with bright citrus flavor and the softest, melt-in-your-mouth texture, Lemon Cookies From Cake Mix are the perfect shortcut treat when you’re craving something sunny and sweet! In one bowl and barely 20 minutes, a drawerful of pantry staples transforms into delightful crinkle-topped cookies that never fail to impress, whether for a picnic, bake sale, or a simple afternoon snack. These cookies have quickly become a beloved go-to in my kitchen—no one ever guesses how easy they are to whip up!
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create cookies that deliver maximum lemony flavor with minimal effort. Trust me, every one plays a part in making these Lemon Cookies From Cake Mix irresistible, from the boxed mix foundation to the simple zesty finish.
- Lemon cake mix (1 box, 15.25 oz): This is your flavor-packed shortcut, providing sweet, tangy lemon vibes and the perfect cookie structure all in one.
- Large eggs (2): They help bind the cookie dough together and create that satisfyingly soft, chewy bite.
- Vegetable oil (1/3 cup): Keeps the cookies delectable and moist, so every bite is perfectly tender.
- Lemon juice (1 tablespoon): Adds a fresh, tart punch that makes the citrusy flavor pop even more in each cookie.
- Lemon zest (1 teaspoon, optional): For extra zing and an irresistible aroma—just a touch goes a long way.
- Powdered sugar (½ cup, for rolling): Gives the cookies their signature crinkle top and sweet finish, making each one look and taste like a little ray of sunshine.
How to Make Lemon Cookies From Cake Mix
Step 1: Preheat the Oven and Prep Your Pan
Start by heating your oven to 350°F and lining a baking sheet with parchment paper. This little bit of prep ensures your Lemon Cookies From Cake Mix bake up evenly and come off the pan with ease (no sticking, no crumbling!).
Step 2: Mix the Dough
In a large bowl, combine the lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest if you’re using it. Stir everything together until the dough is thick, glossy, and a little sticky. Don’t worry—it’s supposed to look like sunshine in a bowl at this point!
Step 3: Form the Cookie Balls
Scoop out tablespoon-sized portions of dough and roll each one between your palms to make round balls. The dough is a bit sticky, but that helps the powdered sugar adhere later. Pro tip: If you lightly oil your hands, rolling is a breeze.
Step 4: Dredge in Powdered Sugar
Roll each cookie dough ball generously in powdered sugar, making sure they’re completely coated. This not only gives Lemon Cookies From Cake Mix their unique crinkle look but creates a deliciously sweet, crackly exterior after baking.
Step 5: Bake to Perfection
Arrange the balls on your prepared baking sheet, spacing them about 2 inches apart to allow for a bit of spreading. Bake for 10 to 12 minutes, until the edges are set and the tops have their signature crinkled finish. They might look slightly underbaked in the center—resist the urge to overbake for that ooey-gooey texture!
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up just enough for easy lifting and ensures you get that beautifully soft, chewy bite every time.
How to Serve Lemon Cookies From Cake Mix
Garnishes
A simple dusting of extra powdered sugar right before serving makes these cookies look elegant and bakery-worthy. If you want even more lemon flavor, a drizzle of lemon glaze (powdered sugar mixed with a splash of lemon juice) is an easy way to add extra zing and sparkle.
Side Dishes
Pair Lemon Cookies From Cake Mix with a cup of hot tea or a cold glass of milk—either one highlights their bright citrus flavors beautifully. For a dessert platter, they sit wonderfully alongside fresh berries, vanilla ice cream, or even a tangy lemon sorbet for a truly refreshing treat.
Creative Ways to Present
Arrange your cookies on a tiered tray, gift them in a cute box lined with parchment and tied with ribbon, or stack them in a mason jar with layers of extra powdered sugar for a delightful homemade gift. For parties, alternate them with chocolate cookies for a cheerful, colorful display!
Make Ahead and Storage
Storing Leftovers
Store cooled Lemon Cookies From Cake Mix in an airtight container at room temperature for up to 5 days. They’ll keep moist and chewy, though I bet they’ll disappear long before that!
Freezing
If you want to get ahead, you can freeze the unbaked dough balls (without rolling in powdered sugar) for up to 2 months. When ready to bake, just thaw briefly, dredge in powdered sugar, and bake as usual. Baked cookies can also be frozen in layers separated by parchment for up to 2 months for a quick treat any time.
Reheating
Lemon Cookies From Cake Mix are delicious at room temperature, but if you love a just-baked taste, pop them in a 300°F oven for 2–3 minutes. This little trick revives their soft centers and recreates that fresh-from-the-oven aroma in no time.
FAQs
Can I use a different flavor of cake mix for this recipe?
Absolutely! While this recipe is all about Lemon Cookies From Cake Mix, you can swap in any citrus or vanilla cake mix for a twist. Just keep in mind, the lemon cake mix is what really gives these cookies their signature flavor punch.
Do I have to use the lemon zest?
Lemon zest is optional but highly recommended—it gives the cookies an extra layer of fresh lemon fragrance and flavor. If you’re short on time or zest, they’re still delicious with just juice and the cake mix.
Why do my cookies look flat or didn’t crinkle?
Make sure to coat each dough ball generously in powdered sugar. Also, don’t overmix or flatten them before baking—the thick dough is what creates those beautiful cracks as the cookies puff up and spread in the oven.
Can I make Lemon Cookies From Cake Mix gluten-free?
Yes! As long as you use a gluten-free lemon cake mix, this recipe works just the same. Check your mix’s label to be sure and follow the same directions for super easy gluten-free lemon cookies.
Is the powdered sugar coating necessary?
While you could technically skip it, the powdered sugar gives Lemon Cookies From Cake Mix their signature crinkle look and a sweet contrast to the zesty inside. I highly recommend rolling the dough for that classic finish!
Final Thoughts
Lemon Cookies From Cake Mix are one of those magical recipes where simplicity meets pure joy. With just a handful of ingredients and a few easy steps, you’ll have a batch of cookies guaranteed to bring sunshine to any occasion. Give them a try—and get ready to fall in love with how effortless (and scrumptious) homemade cookies can be!
Print
Lemon Cookies From Cake Mix Recipe
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Lemon Cookies From Cake Mix are a delightful treat that are quick and easy to make. Bursting with lemon flavor, these cookies are soft, chewy, and coated in a sweet powdered sugar coating.
Ingredients
Dough:
1 box lemon cake mix (15.25 oz), 2 large eggs, 1/3 cup vegetable oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest (optional)
Coating:
½ cup powdered sugar (for rolling)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dough: In a large bowl, combine the lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest. Stir until a thick dough forms.
- Form cookies: Scoop out tablespoon-sized portions, roll into balls, and coat each ball in powdered sugar.
- Bake: Place on baking sheet and bake for 10-12 minutes until set.
- Cool: Let cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra lemon flavor, consider drizzling cooled cookies with a simple powdered sugar and lemon juice glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 115 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
