Looking for an easy lemon cookie recipe? These soft and chewy lemon cake mix cookies are incredibly delicious and super easy to make with just 3 ingredients!
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 lemon cookies.
And luckily, I have found that having warm and tasty just-from-the-oven lemon cookies doesn’t have to be difficult.
In fact, all you need is a box of lemon cake mix, eggs, vegetable oil, and this easy lemon cookie recipe!
>> Related: Lemon Poke Cake
Lemon Cake Mix Cookies
Making these cookies is as simple as mixing together all of the ingredients, forming the dough into balls, and baking for about 10 minutes–just like our red velvet cake mix cookies, strawberry cake mix cookies and funfetti cake mix cookies.
The result is soft and sweet lemon cookies that are bursting with lemony flavor.
Lemon Cookie Tips
USE SILICONE: When to comes to cookies, I swear by silicone non-stick baking mats. They eliminate the need for non-stick cooking spray which can result in making cookies spread out too much while baking.
CHILL THE DOUGH: For best results, chill your cookie dough for at least 30 minutes before baking. Chilling the dough works to prevent spreading in the oven.
KEEP SIZE SAME: Make the size and shape of your dough balls the same to ensure even baking.
ROLL IN SUGAR: Roll each cookie dough ball in powdered sugar before baking for more of a crinkle cookie effect.
Happy baking!
If you enjoy these easy lemon cookies, you will love our lemon icebox cake, lemon bars, and lemon bundt cake as well!
Lemon Cake Mix Cookies
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Print Pin Save RateIngredients
- 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 30 minutes to chill.
- Preheat oven to 350 degrees. Line cookie sheets with silicone liners or parchment paper.
- Form dough into 1-inch balls. Roll in powdered sugar, if desired. Place dough balls on baking sheets at least 2 inches apart.
- Bake 10 to 12 minutes. Cool on cookie sheet for 3 minutes before transferring from cookie sheet to cooling rack to cool completely.
Notes
- Chilling the dough works to keep the dough from spreading as it cooks and results in puffier cookies. However, if you are short on time you can skip chilling the dough. The cookies will still taste yummy.
- Store covered in an airtight container at room temperature.
- For even baking, make sure all cookies are the same shape and size.
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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Can I leave the cookies in the fridge over night to chill?
Yes!
I just made them and they turned out awesome. I was out of oil but substituted for melted butter. Worked out great. Thanks so much for sharing.
Just made these. Simple to make! Taste tested one while still warm, no complaints! Recommend spraying hands with nonstick oil due to batter being sticky when rolling. Actual finished size after baking is approximately 2”.
Would make these again.
That’s 4 ingredients used!
It says the powdered sugar is optional. That leaves 3 ingredients. Quiet contrary.
👎 comment! Why say this???
There is one is every crowd
Very good and easy!! Just right for our ‘putting up corn’ day!!
How far ahead can u make these cookies
They keep for up to 5 days but for best taste I would make them a day or two before you plan on serving.
Do you think brownie mix would work? And instead of rolling in powered sugar roll in crushed nuts instead?
You can follow this recipe for brownie mix cookies and mix in crushed nuts or roll them in finely crushed nuts.
I make lemon cookies with lemon cake mix, thawed cool whip and 1 egg. Mix, roll in powdered sugar and bake 350 for 8-10 minutes.
Delicious
These were very good. I made sandwich cookies with lemon buttercream in the middle .
Wonderful and easy! Trying with Devils Food cake mix this time. Someone told me to roll these in caster sugar first, then the powdered sugar (so it doesn’t “melt” into the cookie). Will try that for appearance sake this time. Really good recipe, even without any sugar!
When I took them out of the oven they were quite puffy and risen. Then as they cooled they dropped to flat. Still taste great. Did I do something wrong.
They typically fall a bit after baking but shouldn’t be completely flat and thin. Did they look similar to the cookies in the recipe photos?