These easy Lemon Cake Mix Cookies are perfectly soft and chewy! Just 5 ingredients needed for the perfect crinkle cookie full of citrus flavor.
Lemon Cookies with Cake Mix
These Lemon Cake Mix Cookies are going to become a quick favorite for MANY reasons! These easy cookies let you skip measuring a ton of ingredients and utilize a box of lemon cake mix. Depending on how you like them, you only need 3-5 ingredients, so this is a quick staple recipe you can whip up late at night when you realize you need a dessert the next day!
These are PERFECT for making ahead of time because they keep the perfect soft texture for several days. If you freeze and defrost them, they go right back to that gloriously chewy feel–Great for preparing for holidays, parties, and cookie exchanges. The optional crinkle cookie topping is an easy extra step that takes 3 minutes and immediately makes these worthy of gifting!
Lemon Cake Mix Cookie Ingredients
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card near the bottom.
- Lemon Cake Mix – Any lemon cake mix will do, but I used Betty Crocker’s Super Moist Lemon Cake Mix. If you can’t find a lemon cake mix and are using a yellow cake mix, I’ve included tips below to add enough lemon flavor.
- Eggs, Melted Butter – This recipe uses large eggs. Room temperature eggs have an easier time mixing than cold ones straight from the fridge. Make sure to allow the melted butter to cool before mixing with the eggs as this could potentially cook the eggs if too hot. You can substitute vegetable oil for the butter if you prefer.
- Lemon Extract (optional) – If you like a light lemon flavor, you could skip this and rely on the cake mix flavor to come through. However, I wanted to make sure the flavor could really shine through, so I added extract to deepen the flavor.
- Powdered Sugar (optional) – After the cookie dough is scooped, it’s rolled in powdered sugar BEFORE baking. This creates the beautiful crackle texture on top! You can skip this step if you prefer plain lemon cookies. Without the powdered sugar, they will be a bit thicker and have more of a dome-shaped top instead of the flat crinkle surface.
How to make lemon cake mix cookies
This is a simple recipe that can easily be prepped, cooked, cooled, and eaten within an hour! Here’s a step by step guide for making these super chewy lemon cake mix cookies.
Start by preheating your oven to 350 degrees F (or do this when you put the dough in the fridge to chill). Line 2 baking sheets with silicone mats or parchment paper. On a plate, spread out the powdered sugar and set aside.
Pour the cake mix into a bowl and create a well in the center. Pour in the melted, cooled butter, eggs, and extract. Gently whisk the liquid, beating the eggs and gradually incorporating the cake mix until smooth. Do not overmix–Stop once there are no pockets of flour left.
Chill (optional but encouraged)
To get the absolute best out of this recipe, I highly encourage you to chill the dough 10+ minutes. When the dough starts nice and cold, the cookies become thick and super chewy. They spread some, but not so much that it causes a mess. They are *perfect* when they’re cooled!
If you’re in a rush, though, yes, you can skip this step.
Scoop & Roll
Using a small ice cream scoop, portion the dough into 27 balls of dough. Roll these in the powdered sugar, then roll them in your hands to help the sugar stick and get rid of the excess. Place the sugar covered dough on the baking mat at least 2″ apart.
Note: If it is very humid and you’re not working super quickly, you might notice the sugar “disappearing.” That’s okay, it’s just absorbing moisture. Just roll again right before baking for a fresh coating!
Place the pan in the preheated oven and bake for 10-12 minutes. You want to pull them from the oven when they BARELY look cooked. They will continue cooking on the pan once out of the oven, so this ensures that they are finished perfectly and not overcooked. This is especially important if baking ahead of time and wanting to have super soft cookies several days later!
Cookies will last 5-7 days in an airtight container on the counter or up to 2 weeks in the fridge. If they begin to feel like they’re drying out, simply microwave 1-3 on a plate for 10 seconds; they’ll soften up perfectly!
These cookies freeze perfectly, and they thaw nice and quick! Once cookies are completely cool, place them on a baking pan or plate in a single layer. Freeze for about 2 hours, then transfer to a freezer bag for long-term storage. Cookies are best when thawed and eaten within 3 months.
To thaw, simply leave in the fridge a few hours or on the counter for 20-30 minutes. If ice is visible in the bag, thaw on paper towel to soak up any moisture.
Can I freeze cake mix cookie dough?
Yes, this cookie dough freezes wonderfully. You can store it in 3 ways:
- In a jar – Simply transfer the cookie dough into a freezer safe container and freeze. When you’re ready to cook, allow the cookie dough to soften. Scoop, roll in powder, and bake as directed.
- Scooped & powdered – You can go ahead and scoop the dough into individual cookies and roll them in powdered sugar. Freeze them in a single layer (not touching) on a plate or baking pan for about 2 hours. Transfer to a freezer bag and cook within 6 months. With this route, you may need to re-roll some in powdered sugar (if it dissolved during the freezing process), but you can bake straight from frozen.
- Like a log – This is great for slice and bake cookies! If you want to skip the crinkle step and simply want delicious, easy lemon cookies, this is a great choice. Cut two pieces of plastic wrap (about 18″ long) and lay them on the table. Place dough on one piece and shape into a log about 1 1/2-2″ thick. Use the plastic to form the log, double wrapping it with both pieces. Within 6 months, remove from fridge, slice 1/4″ thick rounds, and bake.
Can I make cake mix cookies keto?
Yes, keto cake mix can make fantastic cookies! The ingredient amounts are the same when using a keto cake mix, however the chill time is an absolute must. Keto and gluten free cake mixes use alternative flours, and they NEED to be chilled for the appropriate amount of absorption to occur before baking. If you want the crackle effect, replace the powdered sugar with confectioner’s monk fruit.
Check out this Keto Lemon Cake Mix Cookies recipe for tips that will allow you to turn a keto yellow cake mix into delicious, chewy lemon cookies. For more keto desserts, check out this list of The BEST Keto Cookies!
Can I make gluten free cake mix cookies?
Yes, just swap out the cake mix for a gluten free cake mix! As written above, the chill time is absolutely necessary when using gluten free or keto cake mixes. The alternative flours react differently, so this is a step you just can’t miss. Gluten free cookies don’t spread as much, so you’ll want to press the tops of the dough down a bit with a spoon so you don’t have spherical cookies.
Here’s a great Dark Chocolate Peppermint Cookies recipe using a gluten free chocolate cake mix and Andes mints!
Can I make lemon cookies from yellow cake mix?
Absolutely! Gluten free and keto mixes rarely come in a lemon flavor, so I’ve learned how to doctor up a box of yellow cake mix as well. If you are using a yellow cake mix, simply add 2 tablespoons of lemon juice, 2 tablespoons of lemon zest, and 1 1/2-2 teaspoons lemon extract.
For a brighter punch of lemon flavor, consider skipping the crinkle effect and adding a lemon glaze (1/4 cup powdered sugar + 2 tablespoons lemon juice) instead.
More Easy Desserts:
- Low Carb Peanut Butter Fudge – Talk about easy! Just 4-6 ingredients can get you some delicious fudge worth gifting (or worth hiding and enjoying yourself)!
- Keto Lime Pie Stuffed Strawberries – These are always loved at parties, and they can be made healthy if you want!
- Keto Cookie Dough Bites – Perfect for meal prepping! These sweet bites don’t require any cooking, and they’re much healthier than your average dessert.
- No Churn Lemon Ice Cream – No ice cream machine or hard work needed in this ice cream recipe! The graham crackers gives it that perfect lemon pie taste.
- Cake Batter Bars – Use gluten free Chex cereal to make these delicious vanilla cake-inspired treats! These will immediately brighten any day.
Lemon Cake Mix Cookies
These easy Lemon Cake Mix Cookies are perfectly soft and chewy! Just 4 ingredients needed for the perfect crinkle cookie.
- 1 box Lemon Cake Mix (15.25 ounce)
- 2 eggs
- 1/2 cup melted, cooled butter or vegetable oil
- 1/2-1 teaspoon lemon extract (optional)
- 1/3 cup powdered sugar (for crinkle effect)
- Preheat the oven to 350 degrees F. Line one or two baking sheets with a silicone mat, parchment paper, or spray it with nonstick spray. Place powdered sugar on a plate and set aside.
- In a mixing bowl, pour in your cake mix and create a well in the center for the liquid ingredients. Pour in the melted (and cooled) butter, eggs, and extract. Gently beat eggs with a whisk, gradually incorporating more of the cake mix into the batter. Continue until there are no more pockets of unmixed flour--Do not overmix.
- Optional--Chill. These cookies turn out best for me when chilled at least 10-30 minutes to firm up the butter. The cookies end up thicker and chewier. You can skip chilling, but the cookies spread more, break apart easier, and turn out flatter.
- Scoop cookie dough using a small ice cream scoop. After scooping, roll each cookie dough ball into a nice sphere, then roll it in the powdered sugar. Continue gently rolling in your hands to remove excess sugar, then place the cookie dough on the prepared baking sheet AT LEAST 2" apart from one another.
- Bake cookies 10-12 minutes. When they look BARELY cooked, they're ready! If you did not chill the dough, you may want to check your cookies around the 8-9 minute mark just to be careful. Allow cookies to cool a few minutes before removing from the pan.
Nutrition Information:Yield: 27 Serving Size: 1 cookie
Amount Per Serving: Calories: 100Total Fat: 4.3gCholesterol: 22.8mgSodium: 124.3mgCarbohydrates: 14.8gFiber: 0gSugar: 8.5gProtein: 1.2g
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