Description
Easy, soft-baked lemon cookies made with cake mix for a shortcut dessert that’s bursting with bright citrus flavor. These chewy cookies with crisp edges come together in minutes and are perfect for spring gatherings or cookie exchanges.
Ingredients
Scale
- 1 (15.25 oz) box lemon cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ⅓ cup powdered sugar (for rolling)
- Optional: 1 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine cake mix, eggs, oil, lemon zest, lemon juice and vanilla. Mix until fully incorporated (dough will be thick). Fold in white chocolate chips or nuts if using.
- Place powdered sugar in a shallow bowl. Scoop 1 tbsp portions of dough, roll into balls, then roll in powdered sugar to coat.
- Place balls 2 inches apart on baking sheets. Bake for 9-11 minutes until edges are set but centers still look slightly soft.
- Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- For extra lemon flavor, add ½ tsp lemon extract
- Drizzle with lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice) after cooling
- Store in airtight container at room temperature for up to 5 days
- Freeze unbaked dough balls for up to 3 months – bake from frozen adding 1-2 minutes
- Can substitute with other citrus cake mixes (orange, lime)
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg