Lemon cake mix cookies are perfect for bake sales, baby showers, or an easy afternoon snack. Whip up a baker’s dozen in less than 30 minutes!
Enjoy the vibrant flavor of your favorite lemon cake mix in crinkle cookies instead!
Not only are they ready in a fraction of the time, but they stay fresh longer and can be nibbled on throughout the day.
If you love this quick and easy recipe, try my chocolate version too! Each cookie is topped with melted almond bark and loaded with rice cereal for extra crunch.
Or, put any extra boxes to good use with a variety of fruity dump cakes that are just as simple to prepare.
How To Make Lemon Cake Mix Cookies
This recipe couldn’t be simpler – combine the cookie ingredients in a bowl, then scoop onto a sheet pan and bake!
Leave space between each round so there is room for them to spread and allow them to cool on the pan before transferring to a wire rack.
Finally, whisk together powdered sugar and vanilla with citrus juice and zest. Drizzle over the tops and allow lemon glazed cookies to cool completely before serving.
Tips and Tricks
- Don’t overbake! Since these will continue to bake as they cool, be sure to pull the pan just before they look done. The center will be set but still soft, and the edges will be slightly browned.
- Whisk the glaze carefully. Start with 2 tablespoons of juice and see how it turns out. If you want it to be a bit thinner, add in a third tablespoon a few drops at a time until it reaches the right consistency.
- Tip for easy cleanup: Place an additional sheet of parchment or foil under the cooling racks to catch any drips when you glaze the lemon cake mix cookies.
- Need a bigger batch? Easily double or triple the amounts and load up your baking sheets. They turn out best when the dough is baked right after mixing, so keep that in mind if you don’t have a double oven.
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FAQ – Common Recipe Questions
What’s the best lemon cake mix for crinkle cookies?
I used Betty Crocker, but any kind will work just fine as long as it is the same package size.
Can I leave off the glaze?
You sure can! The overall citrus flavor won’t be as strong, but they will still taste delicious.
As an alternative, dust a little powdered sugar over the tops for extra sweetness. It also helps accentuate all of those lovely crinkles.
Do lemon glazed cookies need to be refrigerated?
No, these are perfectly fine at room temperature and will stay tender longer that way. Store them in an airtight container, adding parchment or wax paper between layers as needed.
Or, freeze them on baking sheets before transferring to a storage bag. They should keep for up to 3 months.
With love from our simple kitchen to yours.
EASY NO BAKE RECIPES
Lemon Cake Mix Cookies
- 1 box lemon cake mix, I used Betty Crocker
- 2 large eggs
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract or lemon extract
- 2 cups powdered/confectioners sugar
- 3 tablespoons lemon juice or water
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- Start by preheating the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix lemon cake mix, eggs, oil, and vanilla in a large mixing bowl until combined (option to use a hand mixer or fork).
- Use a 2 tablespoon cookie scoop to create cookie dough balls and place them about 2” apart on the baking sheet.
- Bake for 9-10 minutes.
- When the center is set or the edges start to brown, remove from the oven and let cool on the baking sheet.
- While the cookies cool, make the lemon glaze by combining powdered sugar, 2 tablespoons lemon juice, and vanilla.
- Add extra lemon juice if needed, but add the third tablespoon slowly and stir while you add so it doesn’t get too thin.
- Transfer cookies to a cooling rack and drizzle or spoon lemon glaze over each cookie (you may want to put parchment paper or foil under cookies so the glaze is easy to clean up).
- Garnish with lemon zest (optional) and let cool completely.
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
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