If you’re looking for a sweet treat that’s as effortless as it is irresistible, Lemon Cookies From Cake Mix are your new best friend in the kitchen. These cookies deliver zesty lemon brightness, a soft and chewy texture, and that signature crinkle top—all with just a handful of pantry staples. Whether you’re baking for a family gathering or just want to brighten an ordinary day, this easy dessert is bound to bring sunshine to your table.
Ingredients You’ll Need
The magic of Lemon Cookies From Cake Mix comes from how simple the ingredient list is, yet each element plays a key role in building flavor and texture. Every item brings something special, from tangy freshness to pillowy softness and a pop of color.
- Lemon Cake Mix: This is the ultimate shortcut, infusing every bite with lemony flavor and giving the cookies their tender crumb.
- Large Eggs: Eggs bind everything together and add richness, ensuring the cookies have just the right amount of chew.
- Vegetable Oil: Oil keeps the cookies moist and soft, even days after baking.
- Lemon Juice: Fresh lemon juice brightens up the flavor and enhances the citrusy zing.
- Lemon Zest (optional): For an extra burst of aromatic lemon, zest is your secret weapon—don’t skip it if you love bold flavor.
- Powdered Sugar: Rolling the dough in powdered sugar gives the cookies their classic crinkled appearance and a sweet, delicate finish.
How to Make Lemon Cookies From Cake Mix
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only prevents sticking but also helps the cookies bake evenly. Taking a minute to get your oven and baking surface ready sets you up for cookie success!
Step 2: Mix the Dough
In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest if you’re using it. Stir everything together until a soft, cohesive dough forms. Don’t worry if the mixture looks a bit sticky—that’s exactly what you want for chewy Lemon Cookies From Cake Mix.
Step 3: Shape and Coat
Use a tablespoon or a small cookie scoop to portion out the dough. Roll each bit into a ball between your palms, then drop it into a bowl of powdered sugar. Roll until each ball is generously coated. This step gives the cookies their iconic crinkle tops and a sweet outer layer that’s simply irresistible.
Step 4: Bake
Arrange the powdered sugar–coated dough balls about two inches apart on your prepared baking sheet. Pop them in the oven and bake for 9 to 11 minutes, just until the edges are set and the tops have a pretty, crinkled appearance. Avoid overbaking—these cookies are best when they’re still soft in the middle.
Step 5: Cool
Let the cookies cool on the baking sheet for about five minutes before transferring them to a wire rack. This helps them set up perfectly and makes them easier to move without cracking. Once they’re fully cooled, they’re ready to eat—or to dress up for serving!
How to Serve Lemon Cookies From Cake Mix
Garnishes
For a beautiful finishing touch, dust your Lemon Cookies From Cake Mix with a little extra powdered sugar right before serving. If you want to take them over the top, add a drizzle of simple lemon glaze or sprinkle a few curls of lemon zest for a pop of color and brightness.
Side Dishes
These cookies are delightful alongside a fresh fruit salad, a cup of tea, or a scoop of vanilla ice cream. Their zingy lemon flavor also pairs perfectly with berries or a dollop of whipped cream for a simple yet elegant dessert plate.
Creative Ways to Present
Package your Lemon Cookies From Cake Mix in a clear cellophane bag tied with a bright ribbon for a cheerful homemade gift. Arrange them on a tiered platter for a spring brunch, or stack them in a mason jar for an eye-catching edible centerpiece. However you present them, they’re sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Cookies From Cake Mix fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to four days—if they last that long!
Freezing
If you want to save some cookies for later, freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to two months, ready for a quick sweet fix whenever you need it.
Reheating
To enjoy that fresh-baked taste, let frozen cookies thaw at room temperature for an hour or so. If you prefer them slightly warm, pop them in a 300°F oven for a couple of minutes. Just be sure not to overheat, or the sugar coating may melt.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While Lemon Cookies From Cake Mix are a citrus lover’s dream, you can swap in any flavor cake mix you like. Try strawberry, vanilla, or even spice cake for a fun twist.
Do I have to use lemon zest?
Lemon zest is optional but highly recommended for extra depth of flavor. If you’re short on time or don’t have fresh lemons, the cookies will still taste great with just the juice and cake mix.
Why do my cookies not have the crinkle effect?
If your Lemon Cookies From Cake Mix didn’t crinkle, the dough may have been too warm or not coated in enough powdered sugar. Chill the dough briefly or roll more generously in sugar for better results.
Can I make these gluten-free?
Yes! Simply use a gluten-free lemon cake mix and check that all other ingredients are gluten-free. The texture may be slightly different, but the cookies will still be delicious and lemony.
What’s the best way to add extra lemon flavor?
For an even bigger citrus punch, add a teaspoon of lemon extract along with the juice, or sprinkle more zest into the dough. You can also whip up a quick lemon glaze to drizzle on top after baking.
Final Thoughts
There’s just something magical about how easy and bright Lemon Cookies From Cake Mix are. With just a handful of ingredients and a little bit of love, you’ll have a batch of cookies that brings joy to any occasion. Give them a try, share them with friends, and let their sunny flavor light up your day!
Print
Lemon Cookies From Cake Mix Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Cookies From Cake Mix are a quick and easy dessert perfect for lemon lovers. Made with a lemon cake mix and enhanced with fresh lemon juice and zest, they result in soft, tangy cookies with a delightful crinkled sugar coating. Ready in just 20 minutes, they make a perfect fuss-free treat for any occasion.
Ingredients
Dry Ingredients
- 1 box (15.25 ounces) lemon cake mix
- 1/2 cup powdered sugar (for rolling)
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine the lemon cake mix, eggs, vegetable oil, lemon juice, and lemon zest if using. Stir until a soft dough forms that is well mixed and uniform.
- Form Dough Balls: Scoop out tablespoon-sized portions of the dough and roll each into a smooth ball using your hands.
- Coat Dough Balls: Roll each dough ball thoroughly in the powdered sugar until fully coated to create a sweet, crackled outer layer.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges of the cookies are set and the tops have developed a crinkled texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- For an extra punch of lemon flavor, substitute or add lemon extract along with the lemon juice.
- Consider adding white chocolate chips into the dough for added richness and texture.
- Once cooled, drizzle with a lemon glaze for a glossy finish and extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
