Lemon Cookies From Cake Mix: Quick, Zesty, and Chewy Recipe
Quick and easy, these lemon cookies from cake mix are soft, chewy, and bursting with fresh lemon flavor. Made with just a few ingredients, they’re perfect for a last-minute treat or bake sale. Rolling the dough in powdered sugar adds a bright, sweet finish.
Ingredients
- 1 box lemon cake mix about 15 oz
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon fresh lemon juice or 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- ¼ cup powdered sugar for rolling and dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, mix lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest until combined.
- Refrigerate dough for 15-20 minutes for easier handling.
- Scoop dough into balls, then roll each ball in powdered sugar until coated.
- Place on baking sheet, spaced about 2 inches apart.
- Bake 9-12 minutes, until tops crack and edges are set but not browned.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack.
- Dust with additional powdered sugar if desired before serving.
Notes
- Chill dough to prevent spreading and make rolling easier.
- Use fresh lemon juice and zest for best flavor, but lemon extract works too.
- For extra zing, add a lemon glaze or drizzle after baking.
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