This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My Lemon Cake Mix Cookies are the shortcut your sweet tooth has been waiting for. Using a cake mix means you can enjoy soft, lemony cookies with a bakery-style texture in a fraction of the time.
Easy, Peasy, Lemon Squeezy
- Bright & Citrusy: Each bite packs a pop of citrusy sunshine thanks to the fresh lemon zest!
- Super Soft Texture: Cake mix cookies practically melt in your mouth. They are soft, chewy, and totally irresistible.
- Perfect for Any Occasion: Whether it’s a bake sale, party, or just because, you’ll find any excuse to make them again!
Ingredients for Lemon Cake Mix Cookies
- Lemon Zest: For a brighter lemon flavor, add 1-2 additional teaspoons of lemon zest to the cookie batter.
How to Make Lemon Cake Mix Cookies
Using cake mix as the base makes this sweet treat so simple! You’ll have soft, flavorful lemon cookies ready in under 30 minutes from start to finish. Try my strawberry and red velvet cake mix cookies next! or if you need a simple cookie now, make my cookie in a mug!
- Prep and Combine: Preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside. In a large bowl, combine cake mix, baking powder, vegetable oil, lemon zest, and eggs.
- Mix: Mix the batter using an electric hand mixer until a thick batter forms.
- Scoop and Bake: Use a cookie scoop to scoop dough onto the cookie sheets, leaving at least 2 inches between cookies. Bake for 8-10 minutes until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. *Tip: Remove them when the edges are set and the centers appear slightly underdone. They’ll finish cooking on the pan. Dust lemon cake mix cookies with powdered sugar if desired.
Alyssa’s Pro Tip
Chill the dough: For best results, refrigerate lemon cake mix cookie dough for about 30 minutes before baking.
Pin this now to find it later
Pin It
Lemon Cake Mix Cookies
Ingredients
Cookies
- 1 (15.25 ounce) box lemon cake mix
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 tablespoon lemon zest
- 2 large eggs room temperature
- powdered sugar optional for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine 1 (15.25 ounce) box lemon cake mix, 1 teaspoon baking powder, ⅓ cup vegetable oil, 1 tablespoon lemon zest, and 2 large eggs until a thick batter forms.
- Use a cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies.
- Bake for 8-10 minutes, until the edges are set. If using a large cookie scoop, the cookies may need 12-14 minutes for the edges to set. Remove to a cooling rack and cool completely. Dust with powdered sugar if desired.
Notes
Storing Instructions
- At Room Temp: Store in an airtight container at room temperature for up to 5 days.
- In the Freezer: Freeze completely cooled cookies in a freezer-safe, sealed plastic bag for up to 1 month. When you are ready to eat them, thaw the cookies on the counter and bring them to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Since cookie mix boxes have shrunk in size, what size cookie mix should we use? Eg: Dolly Parton (18.5 oz)…Betty Crocker (13.25 oz). TIA
These cookies are amazing. They were a bit difficult to make because of the thickness of the batter but well worth the end result. Next time I will not use a cookie scoop but just spoon the batter out with a spoon.