Lemon Cake Mix Cookies

Do you like soft, chewy cookies? With a cake-like texture, these Lemon Cake Mix Cookies melt in your mouth with every bite. Bursting with fresh lemon flavor, you won't be able to eat one!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Lemon Cake Mix Cookies

Whether you want to whip up a sweet, chewy cooky to bring in the sunshine, or you need a burst of lemon to get out of the winter-time blues, these lemon cookies taste like spring-time. We love these cookies, and here's why:

• Simple– Made with a cake mix and a few extra ingredients, these cookies are so simple to throw together.
• Suited to beginners– Whether you're a beginner baker, or want to have the kids help in the kitchen, these cookies are suited to beginners.
• Bursting with lemon flavors– The base of these cookies is a lemon cake mix, but added lemon juice and zest makes these cookies bursting with sweet spring flavors everyone will love.
• Great for gatherings– Whip these cookies up for baby showers, bridal showers, or take them to a family gathering.

How To Make Lemon Cake Mix Cookies

Made with 6-simple ingredients, these cookies can't get any easier to make. For this recipe, you will need the following ingredients:

• Lemon cake mixwe like to use Betty Crocker Moist Lemon Cake Mix, but you can use any brand that you prefer.
• All-purpose flour Since we want to make cookies and not a cake, you will need to add more flour to your mix. Don't use your measuring cup to scoop the flour, or you'll end up with too much. Instead, scoop the flour with a spoon into the measuring cup, and then level it off with a butter knife.
• Butter– Unsalted butter works best for this recipe, but salted will work as well. Let the butter sit on the counter for about 30-minutes to soften.
• Eggs– When baking, eggs should be room temperature before using. set them on the counter with the butter.
• Lemon– Use a potato peeler or cheese grater to zest the lemon skin. Then, squeeze the lemon juice from the fruit into a bowl.
• Confectioners' sugarThis is powdered sugar. Coating the dough in powdered sugar makes these cookies even sweeter.

After your butter has softened and the eggs are room temperature, it's time to start baking! Follow the steps below for moist, chewy lemon cookies.

1. First, whisk the lemon cake mix and the flour together in a large bowl.
2. Next, beat the softened butter, eggs, lemon juice, and lemon zest into the flour mixture with an electric mixer for about 2-minutes.
3. Line a baking sheet with parchment paper. Put your confectioners' sugar in a bowl.
4. Using a 2” tablespoon cookie scoop, scoop the cookies one at a time, and drop them into the powdered sugar. Roll the cookies to fully coat them. Then, shake off the excess sugar and place the cookie ball on the prepared baking sheet.
5. Continue scooping and dipping the cookies into the sugar until you've filled the baking sheet.
6. Next, place the tray of cookies into the freezer for 10-minutes. While you wait, preheat the oven to 350?. Then, line a second baking sheet with parchment paper.
7. Pull the cookie dough out of the freezer and place about 12 cookies, two inches apart from each other on the second baking sheet.
8. Bake the cookies from a frozen state for 12-13 minutes or until the bottoms are lightly browned.
9. Repeat the baking process, baking only one tray of cookies at a time, until all of the lemon cookies are baked.
10. Let the cookies cool on the baking sheet for about 10-minutes. Enjoy!

Kitchen notes

• All the raw cookies should be shaped like balls. You don't flatten the raw cookies.
• Don't skip the step of freezing the cookies before baking. The cookies will spread too much if not frozen slightly before baking.
• Before baking, you can place the cookies close together, so you'll only have one baking sheet to put into the freezer for the next step.
• It's important that you only bake one tray of cookies at a time. Baking time will vary if more than one tray is in the oven at the same time. The bottom tray will brown faster and this could result in burned cookies.

A few answers

What temperature do we cook these cookies at?

For good, moist, chewy cookies, you will bake them at 350?. Do not attempt to bake them at a higher temperature or the cookies will be burnt on the outside and not done on the inside.

How long will it take to make these lemon cookies?

It will take you about 10-minutes to make the cookie batter, 10-minutes to chill the dough, and 12 minutes to bake the cookies. So, it will take about 32-minutes to make a batch of lemon cake mix cookies.

What supplies will we need to make these lemon cake mix cookies?

For this recipe, you will need a few kitchen supplies such as measuring cups, mixing bowls, an electric mixer, a spatula, baking sheets, parchment paper, and a cookie scoop. We recommend using a 2-tablespoon sized cookie scoop to make the solid sized cookies.

How many cookies does this recipe make?

Using exact ingredients, you will make two trays of lemon cake mix cookies. Each tray holds 12 cookies, so you should have about 24-cookies when finished.

Can we use lemon extract in these cookies instead of fresh lemon?

No. We recommend using fresh lemon to give you the solid flavors. Lemon extract would alter the taste of the cookies.

Can we freeze the unbaked dough of these lemon cake mix cookies?

Absolutely! make sure that you roll them in the powdered sugar before freezing the dough for later. The powdered sugar won't stick to the dough after it has been frozen. To keep the raw dough balls from sticking together in the freezer, first put the raw dough balls flat on a baking sheet (not touching each other) for at least 30 minutes. Once the dough balls are frozen, you can combine them in a sealable container and store the unbaked cookies in the freezer for up to 3 months.

Can we use vegetable oil instead of butter?

No. Butter is needed for both the flavor and texture of the cookies. Using vegetable oil in the cookies would make them spread more and they wouldn't be thick cookies as pictured.

How do we store these cookies?

You can store your lemon cake mix cookies in a sealable container for up to two weeks at room temperature. If you have a cookie jar, put them in the cookie jar on the counter.

Other Easy Cookie Recipes You'll Love

These lemon cake mix cookies are some of the easiest cookies to make. If you like quick and simple cookie recipes, you'll also love our Easy Chewy Sugar CookiesChewy Chocolate chip Cookiesor our Easy Chewy Peanut Butter Cookies.

Lemon Cake Mix Cookies Recipe

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Ingredients

• 1 box lemon cake mix, 473g
• ¼ cup 35 grams all-purpose flour
• ½ cup 115 grams unsalted butter, softened
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest, about 1 full lemon
• ⅓ cup confectioners' sugar

Method

1. In a large mixing bowl, whisk together lemon cake mix and flour.
2. Beat in the softened butter, eggs, lemon juice and lemon zest until fully mixed (about 2 minutes).
3. Line a baking sheet with parchment paper.
4. Using a 2-tablespoon sized cookie scoop, scoop out cookies one at a time. Drop cookies (one at a time) into the confectioners' sugar, roll around to fully coat then shake off excess confectioners' sugar and place cookie balls on parchment paper lined baking sheet. All the raw cookies should be shaped like balls – do not flatten the raw cookies. You can place the cookies close together for now so you'll only have one baking sheet to put into the freezer for the next step.
5. Place tray of cookies in freezer for 10 minutes. Don't skip the step of freezing the cookies before baking. The cookies will spread too much if not frozen slightly before baking. While you wait, preheat oven to 350 degrees F.
6. Line a second baking sheet with parchment paper.
7. Place about 12 cookies (depending on the size of your baking sheet – raw cookies should be at least two inches apart from each other) on a parchment paper lined baking sheet. Only bake one tray of cookies at a time.*
8. Bake cookies from a frozen state for 12-13 minutes. Cookies are done once bottoms are lightly browned.
9. Repeat steps for remaining frozen cookies.
10. Let baked cookies cool on baking sheet for about 10 minutes before moving.
11. Store cookies in a sealable container for up to two weeks at room temperature.