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Lemon Cake Mix Cookies are boxed cake mix easy lemon cookies! They’re bursting with fresh lemon flavor and rolled in sweet powdered sugar for soft & chewy delicious lemon cookies.
For more cake mix cookie recipes be sure and try Strawberry Cake Mix Cookies, Sugar Cookie Cake Mix Cookies, and Fruity Pebbles Cake Mix Cookies.
Easy Lemon Cake Mix Cookies Recipe
These are some of the easiest cookies that you will ever make! They start with a box of cake mix + a few other simple ingredients – only 7 ingredients total and one bowl is all it takes – and you end up with one of my favorite recipes for spring and summertime.
The bright, citrusy lemon flavor paired with the soft and chewy cookie is so delicious. The dough balls get rolled in powdered sugar before baking which creates a ‘crinkle type’ cookie with a sweet sugary outside. These simple lemon cookies are always a hit!
Only 7 Simple Ingredients
- Lemon Cake Mix : Do not prepare the box of lemon cake mix, simply dump the dry contents from the box into the mixing bowl.
- Vegetable Oil
- Large Eggs
- Fresh Lemon Zest : Make sure you zest the lemon first before juicing it.
- Freshly Squeezed Lemon Juice : About 1 lemon is enough for the amount needed.
- Vanilla Extract
- Powdered Sugar
How To Make Lemon Crinkle Cookies With A Lemon Cake Mix (Printable Recipe Card)
Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a large mixing bowl, add the dry lemon cake mix, oil, eggs, lemon zest, lemon juice, and vanilla extract. Stir until the batter is fully incorporated and smooth.
Cover the bowl with a lid or plastic wrap, and refrigerate for 1 hour. This helps the cookies maintain their shape during cooking and makes the cookie dough easier to handle.
Use a small cookie scoop, or portion out 1-inch round balls of dough. Roll each dough ball in the powdered sugar until fully coated. Place the coated balls onto the lined baking sheet.
Bake for 8-12 minutes or until the edges are set and the tops appear ‘crinkled’. Avoid overtaking to keep the cookies soft and chewy.
Allow the cookies to cool on the cookie sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
How To Store Chewy Lemon Cake Mix Cookies
Store the cooled cookies in an airtight container or Ziploc storage bag, at room temperature, for up to 5 days.
For longer storage, you can freeze the cookies inside a freezer-safe container or bag for up to 2 months. I recommend wrapping each cookie in plastic wrap or tin foil if freezing; and then placing the individually wrapped cookies inside the freezer-safe container or bag.
Recipe Tips For Success
- Vegetable oil or canola oil can both be used in this recipe with great results. Using oil keeps the cookies moist and tender. For a richer flavor you could substitute an equal amount of melted butter; but I prefer these delicious cookies with oil.
- Make sure you zest the lemon first before juicing it!
- Using parchment paper is the ‘secret ingredient’ to amazing cookies each time – the parchment paper helps the cookies bake more evenly and prevents the bottoms from browning.
- I love using a medium cookie scoop to scoop the dough balls, this way they are all even in size and it makes it so much easier to form the dough balls.
For some extra dazzle, drizzle a simple lemon glaze made from powdered sugar and fresh lemon juice over the cooled cookies🍋
More Lemon Desserts You’ll Love
- No Bake Lemon Cheesecake Pie
- Lemon Lover’s Layered Cake
- Lemon Lush
- Lemon Crumb Bars
- Lemon Icebox Cake
- Lemon Jello Cake
Lemon Cake Mix Cookies
Equipment
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon fresh lemon juice (juice the lemon after zesting)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 375℉. Line two cookie sheets with parchment paper.
- In a large mixing bowl, add the dry lemon cake mix, oil, eggs, lemon zest, lemon juice, and vanilla extract. Stir until the batter is fully incorporated and smooth.1 box (15.25 oz) lemon cake mix, 1/3 cup vegetable oil, 2 large eggs, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
- Cover the bowl with a lid or plastic wrap, and refrigerate the cookie dough for 1 hour. This helps the cookies maintain their shape during cooking and makes the cookie dough easier to handle.
- Place the powdered sugar into a small bowl.1/2 cup powdered sugar
- Use a small cookie scoop, or portion out 1-inch round balls of dough. Roll each dough ball in the powdered sugar until fully coated. Place the coated balls onto the lined baking sheet.
- Bake for 8-12 minutes or until the edges are set and the tops appear 'crinkled'. Avoid overtaking to keep the cookies soft and chewy.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Notes
- Vegetable oil or canola oil can both be used in this recipe with great results. Using oil keeps the cookies moist and tender. For a richer flavor you could substitute an equal amount of melted butter; but I prefer these delicious cookies with oil.
- Make sure you zest the lemon first before juicing it!
- Using parchment paper is the ‘secret ingredient’ to amazing cookies each time – the parchment paper helps the cookies bake more evenly and prevents the bottoms from browning.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I liked the lemony taste. It’s so good.