Lemon Cake Mix Cookies are perfect for bake sales, baby showers, or an easy afternoon snack. With a simple box of cake mix and a few pantry staples, you can whip up a baker’s dozen in less than 30 minutes!
Lemon Cake Mix Cookies
Enjoy the vibrant flavor of your favorite lemon cake mix in a batch of crinkle cookies instead!
Not only are they ready in a fraction of the time, but lemon cookies from cake mix stay fresh longer and can be nibbled on throughout the day.
If you love this recipe for lemon cookies with cake mix, 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.
Ingredient Notes and Substitutions
- Lemon Cake Mix – Pay close attention to the package size, as this recipe for lemon cake mix cookies is designed for Betty Crocker box mix.
Yellow cake mix will work in a pinch, but you’ll need to use more lemon extract.
- Powdered Sugar – Granulated won’t work here, but you can use it to make powdered sugar!
Use a ratio of 1 tablespoon cornstarch for every 1 cup of granulated sugar.
Combine and blend in a food processor or high-speed blender for several minutes until soft and powdery.
- Lemon Juice – Freshly squeezed really does taste better! Use this in the icing, or stick with water for a more subtle flavor.
- Zest and juice lemons
- Measure out ingredients
- Preheat oven
Tips and Tricks to Make Perfect Lemon Cookies From Cake Mix
- Don’t overbake!
Since lemon crinkle cookies with cake mix 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!
Lemon cookies with cake mix turn out best when the dough is baked right after mixing, so keep that in mind if you don’t have a double oven.
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Wire Rack – Great for cooling all kinds of baked goods.
- Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
- Microplane/Zester – Not only is it great for zesting citrus, but I like to use it to grate garlic as well.
Lemon Cake Cookies FAQ
I used Betty Crocker, but any kind will work just fine as long as it is the same package size.
You sure can! The overall citrus flavor won’t be as strong, but lemon cookies from cake mix 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.
Between the cake mix and glaze, lemon cake cookies are bursting with plenty of citrus flavor!
You can use lemon extract instead of vanilla when making lemon crinkle cookies with cake mix.
And if the glaze isn’t bold enough, add a little lemon extract there too!
Storage and Freezing
Lemon cake cookies 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 lemon cake mix cookies 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.
Other Easy Cookie Recipes
Easy Lemon Cake Mix Cookies Recipe
- 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, updated and republished January 2024
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