3-Ingredient Lemon Cake Mix Cookies
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Soft and chewy lemon cake mix cookies are the ultimate easy lemon cookie recipe. The delicious cookies are bursting with lemon flavor and super easy to make with just 3 ingredients: a box of cake mix, eggs, and oil.
Give these funfetti cake mix cookies, red velvet cake mix cookies, and strawberry cake mix cookies a try for more easy cake mix cookie recipes.
Easy Lemon Cake Mix Cookies
Lemon desserts are a favorite in our house. There is just something about that combination of sweetness and tartness that we can’t get enough of.
Lately, I have found myself craving delicious lemon cookies.
Luckily, I have found that having warm and tasty just-from-the-oven lemon cake cookies doesn’t have to be difficult.
All you need is a box of lemon cake mix, eggs, vegetable oil, and this easy lemon cookie recipe!
Why you will love this recipe
- Bright lemon flavor in every bite.
- The easiest cookies you’ll ever make.
- Only 3 simple ingredients.
- Perfect for a special occasion, bake sale, or as a quick treat.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Lemon Cake Mix – I have used both Betty Crocker and Duncan Hines cake mixes with great results, but any 15.25-ounce boxed cake mix should be fine.
- Vegetable Oil – Canola oil can be used as well.
- Large Eggs
- Confectioners Sugar – Optional, for rolling the dough balls in to make lemon crinkle cookies.
How to Make 3 Ingredient Lemon Cookies From Cake Mix
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Mix cake mix, eggs, and oil in a large mixing bowl until combined.
Step 2: Chill dough in the fridge for at least 30 minutes.
Step 3: Roll dough into 1-inch balls. Optionally, place confectioners sugar in a small bowl and roll each dough ball in it. Place 2 inches apart on lined baking sheets.
Step 4: Bake for 10-12 minutes in preheated oven. Cool on the sheet for a few minutes, then move to a cooling rack to cool completely.
Storage
Store leftover cookies in an airtight container at room temperature for up to 1 week.
What readers are saying
I made these at a Christmas cookie party for the first time. There were 15-20 different cookies made and these lemon cookies were picked the favorite of everyone! Also shared with family and friends who loved them as well, everyone wanted your recipe. Thank you for sharing! – Dawn
Lemon Cookie Tips
- Use parchment paper. Non-stick cooking spray can cause cookies to over-spread so I recommend using ungreased cookie sheets lined with parchment paper.
- Chill the dough. For best results, chill your cookie dough for at least 30 minutes before baking. Chilling the dough works to prevent over-spreading in the oven.
- Keep the same size. Use a medium cookie scoop to make the size of your cookies the same to ensure even baking.
- Roll in sugar. Roll cookie dough balls in confectioners sugar (aka powdered sugar) before baking for a crinkle cookie effect.
Additions and Variations
These simple lemon cookies are incredible on their own, but sometimes it is fun to switch it up. Here are some simple ideas to try:
- Lemon Zest: Mix in the zest from one lemon into the dough. This gives your cookies a pop of fresh lemon flavor.
- Sweet Lemon Glaze: After the cookies cool down, mix 1 cup of confectioners sugar with 2-3 tablespoons of fresh lemon juice until it’s smooth. Use a spoon to drizzle this sweet glaze over the cookies.
- White Chocolate Chips: Fold some white chocolate chips into the dough for added sweetness that pairs perfectly with the cookies’ tangy lemon flavor.
- Lemon Extract: For cookies that pack an extra lemon punch, add up to 1 teaspoon of lemon extract to the dough to intensify the lemon flavor.
Feel free to play around with these ideas and see what you like best. You can even mix and match them to make your cookies just the way you want.
More Easy Lemon Recipes
If you enjoy these easy lemon cookies, I’m certain that you will love these easy recipes as well:
Lemon Cake Mix Cookies
Ingredients
- 15.25 ounce lemon cake mix (1 box)
- 2 large eggs
- ½ cup vegetable oil
- confectioners sugar optional
Instructions
- In a large bowl, mix well to combine cake mix, eggs, and vegetable oil.
- Place dough in the refrigerator for at least 30 minutes to chill.
- Preheat oven to 350℉. Line cookie sheets with parchment paper.
- Form dough into 1-inch balls. Roll in powdered sugar, if desired. Place balls of cookie dough on baking sheets at least 2 inches apart.
- Bake 10 to 12 minutes. Cool on cookie sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Did You Make This Recipe?
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Note: Recipe updated 2/23/24 with added recipe notes, variations, and new photos. The original photos are below.
I’m going to try it now
Me too
Gosh this takes me back!! When we were little kids our mom made these cookies…chocolate were our favorites!!
Thanks for the walk down memory lane and the reminder if a stick, easy treat!
Happy Thanksgiving wishes to you and yours!
Blessings!!
Penny
Happy
So easy! Just made and I can’t wait for them to cool down!
Can lemon pound cake mix be used?
I have not tried the recipe using pound cake mix, so I am not sure. If you do decide to try it please let me know how they come out!
I have a question Once you mix cake in bowl Do I put in fridge for 30mins? I don’t understand how it becomes a
dough Do I transfer cake mix in something else? Please help My 12 grandkids will really Love their Nana😂
Hi Jane! Once you mix the cake mix, 1/2 cup oil, and 2 eggs together in the bowl just place that same bowl into the fridge for 30 minutes. No need to transfer it into something else.
I hope you and your grandkids enjoy these cookies as much as we do!
Yummy! So easy! I’m not a baker. This tempted me because there were so few ingredients. Thanks!
How can I make them more tart as a real lemon? Can I just add a little fresh lemon juice to the mix. I like a very tart lemon taste.
I would just worry that adding the lemon juice may water down the mix too much. Instead, I would try adding a few drops of lemon extract.
Actually, don’t add any additional liquid, it could mess up the consistency and they may not turn out right. If you want them more tart and lemony, add fresh lemon zest!
How can I make them crispy and thin?
Cake mix cookies are generally very soft, chewy, and cake-like. You can try to make the cookies thinner and crispier by skipping the step to refrigerate the dough and just drop the dough onto your cookie sheet (the dough will be too sticky to roll into a ball). Then bake a little bit longer but watch carefully to be sure to remove them from the oven before they get too brown.
Can these be frozen?
Yes! They can be frozen in an airtight container with layers separated by wax paper (as you would other cookies). Or you could freeze the dough: roll the dough into balls and freeze, then thaw in the fridge for a few hours before baking.
I noticed you used lemon cake mix for lemon flavored, would this be true with other cake mix flavors?
Yes, you can use other flavor cake mixes to make cookies too!
I found these because my kindergartner had to provide a cookie recipe for a class project. No electric mixer needed, only a few ingredients, perfect! He had fun making them and they turned out really well! Will be checking out more of your recipes!
So glad that you enjoyed them!!!
Can I use butter instead of oil??
I haven’t tried this myself but I would think that using 1/2 cup of melted butter would work as well. Please let me know how they come out if you decided to make them!