Lemon Cake Mix Cookies
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These easy Lemon Cake Mix Cookies are sunshine in dessert form. Soft, chewy, sweet, and bursting with citrusy brightness… and they only take 17 minutes from start to finish! With a lemon glaze that drips like a dream and optional zest for extra zing, making lemon cookies from cake mix is your new favorite lazy baker’s miracle.
WHY YOU’LL LOVE LEMON COOKIES FROM CAKE MIX
- Make a dozen in just 17 minutes
- Bright, chewy, and citrusy sweet
- Total crowd-pleaser
- Use a handful of ingredients
Table of Contents
Lemon Cake Mix Cookies
I love love LOVE lemon. These cookies? They’re basically lemon drop candies that grew up, got soft, and went to pastry school.
I’ve made dozens of lemon treats over the years, but this is the one I grab when I want the flavor of a bakery cookie without the time, effort, or cleanup.
Literally… all you need to make this lemon cookies recipe is cake mix, oil, eggs, and vanilla. Want a glaze?
Powdered sugar and lemon juice. I mean, if you’re not licking the glaze off your fingers, are you even living?
And when you’re done making melt-in-your-mouth lemon cookies with cake mix, try my chocolate and strawberry versions too!
Pro tip: These lemon cake cookies disappear so fast at parties, I’ve learned to set a stash aside in the pantry just for me. Because Mama deserves citrusy joy too. 💁♀️
INGREDIENT NOTES
- Lemon Cake Mix: Any 15.25-ounce box will work. Betty Crocker, Duncan Hines, or store-brand are all fair game for making this lemon cookies recipe with cake mix.
- Oil & Eggs: Use the amounts listed here, not what’s on the box. Canola or vegetable oil both keep the texture light and tender.
- Lemon Juice: Fresh lemon juice gives the glaze that real pucker factor. Bottled works in a pinch.
- Lemon Zest: Totally optional, but it adds a gorgeous pop of color and amplifies the lemon flavor.
- Extract: Want a stronger lemon punch? Swap the vanilla extract for lemon extract in the dough.
VARIATIONS
Add White Chocolate Chips for a sweet surprise inside each bite.
Use Strawberry Cake Mix for a strawberry lemonade vibe.
Roll in Powdered Sugar before baking for a crinkle cookie version.
Top with Candied Lemon Peel for a bakery-style presentation.
SERVING SUGGESTIONS
- Make It a Sandwich Cookie: Spread lemon buttercream between two cookies for a bakery-worthy dessert.
- Citrus Overload: Make a full spread with orange brownies and key lime pie cookies.
- Drink Pairing: Sip on a homemade Pink Drink or White Mocha Frappuccino for an afternoon pick-me-up!
LEMON CAKE COOKIES FAQ
You sure can! The overall citrus flavor won’t be as strong, but you’ll still end up with buttery soft sunshine cookies.
As an alternative, dust a little powdered sugar over the tops for extra sweetness. It also helps accentuate all of those lovely crinkles.
Nope! Because the glaze is made with sugar and lemon juice (or water), these are just fine at room temperature. In fact, they stay more tender that way.
Keep the treats in an airtight container, and add parchment or wax paper between layers so the icing doesn’t transfer.
Yes, and you can freeze them glazed too. Arrange lemon cake cookies on a cooled sheet pan and freeze until firm, then stack in a freezer-safe bag or container. Thaw on the counter when you’re ready to eat.
Avoid freezing the dough, though. Because of the cake mix, these should be mixed and baked right away.
I’ve tested every shortcut and cake mix cookie under the sun, and as far back as I can remember, this lemon version has stood the test of time.
The balance of tangy lemon and soft vanilla is a magic trick every busy baker needs up her sleeve.
Whether I’m baking for my daughter’s cookie party or squeezing in a last-minute treat for Chad, this lemon cookie recipe with cake mix comes together in minutes and always disappears.
DONNA’S PRO TIPS
- Use Fresh Lemons for both zest and juice. The flavor is so much brighter than bottled!
- Don’t Overbake: The cookies will look slightly underdone when you pull them out, but they set up perfectly while cooling.
- Double Batch It: These freeze beautifully and are perfect for keeping on hand for last-minute guests.
- Want More Texture? Add ½ cup shredded coconut or chopped pecans to the dough.
- Easy Cleanup: Place an additional sheet of parchment or foil under the cooling racks to catch any drips when you glaze the cookies.
TOOLS NEEDED
- Large Mixing Bowl: For mixing the cookie dough.
- Whisk or Fork: Breaks up any lumps in the cake mix.
- Baking Sheet: Grab two if you plan to double the recipe.
- Parchment Paper: Line the pans to prevent too much spreading.
- 2-Tablespoon Cookie Scoop: So all your lemon cake cookies are the same size (and bake evenly).
- Cooling Rack: Guarantees chewy results and makes icing the cookies easier.
- Small Bowl: To make the lemon glaze.
Enjoy!
With love, from our simple kitchen to yours.
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Lemon Cake Mix Cookies
Ingredients
- 1 box, 15.25 oz lemon cake mix (I used Betty Crocker)
- 2 large eggs
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract, or substitute lemon extract for more citrus punch
- 2 cups powdered, confectioners’ sugar
- 3 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix the Cookie Dough: In a large mixing bowl, combine the lemon cake mix, eggs, oil, and vanilla extract. Stir until fully combined and a soft dough forms. You can use a fork, spoon, or hand mixer — whatever makes you feel like the baking queen you are.
- Scoop the Dough: Use a 2-tablespoon cookie scoop (or heaping tablespoon) to form dough balls. Place them about 2 inches apart on the prepared baking sheet to give them space to spread.
- Bake the Cookies: Bake for 9 to 10 minutes or until the edges are lightly golden and the centers are just set. The cookies will continue to cook slightly on the sheet after baking.
- Cool on the Pan: Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring.
- Make the Lemon Glaze: While cookies cool, whisk together the powdered sugar, 2 tablespoons lemon juice, and vanilla extract in a medium bowl. If needed, add the remaining 1 tablespoon of lemon juice a little at a time to reach desired drizzling consistency. The glaze should be thick but pourable.
- Glaze the Cookies: Transfer cookies to a wire rack set over a sheet of parchment for easy cleanup. Spoon or drizzle glaze over each cookie, letting it drip slightly over the sides for that bakery-style finish.
- Add the Zest: Sprinkle with lemon zest while glaze is still wet, if using. Allow cookies to cool completely for the glaze to set before serving or storing.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021, updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Just what I was looking for to serve at the Tea I'm planning…Thanks !
Lemon cookies are a nice treat on a summer day. The citrus flavor matches the summer weather perfectly.
Made them several times. They are east turn out great and taste delicious.
I was looking to try and recreate a crumble cookie and these are PERFECT. I loved this recipe.. quick and easy!
I tried this recipe the other day! Very easy to make and delicious! I will definitely be making these again!
going to try this recipe but switch up everything lemon for orange. wish me luck 😁
Wow, these lemon cake mix cookies were a breeze to make! Followed Donna’s recipe from The Slow Roasted Italian website and couldn’t be happier. They’re so delicious!
Hi Adriana!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Tried Donna’s lemon cake mix cookies and they were amazing! Added a splash of fresh lemon juice to the glaze for extra zing. So easy and delicious!
Hi Isabella!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn