Lemon Cake Mix Cookies
Lemon Cake Mix Cookies are perfect for cookie swaps, baby showers, or a zingy afternoon snack. Glazed perfection in less than 20 minutes!
Ingredients
- 1 15.25 ounce 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 substitute lemon extract for more citrus punch
- 2 cups powdered sugar
- 2 tablespoons lemon juice divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest optional, for garnish
- 1 tablespoon lemon juice
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 1 15.25 ounce box lemon cake mix , 2 large eggs, 1/3 cup canola oil or vegetable oil, and 1 teaspoon pure 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 2 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract in a medium bowl. If needed, add the remaining 1 tablespoon 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 1 teaspoon lemon zest while glaze is still wet, if using. Allow cookies to cool completely for the glaze to set before serving or storing.
Notes
Make-Ahead Tips: You can make the dough up to 24 hours in advance and refrigerate it. Let it sit at room temperature for 15 minutes before scooping.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Freeze baked and glazed cookies in a single layer until solid, then transfer to a freezer-safe bag or container. Freeze up to 2 months. Thaw at room temperature and enjoy!
Reheating Tips: These cookies don’t need reheating, but if you want to bring back the just-baked softness, microwave one for 8–10 seconds.
Flavor Note: If you’re a serious lemon lover (like me), go with lemon extract instead of vanilla in the dough, and use lemon juice (not water) in the glaze. Don’t skip the zest!
Nutrition
Serving: 1 | Calories: 209cal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 301mg | Sugar: 17g | Fiber: 1g | Calcium: 89mg | Iron: 1mg