Lemon Cake Mix Cookies
These easy Lemon Cake Mix Cookies are soft, sweet, and full of bright citrus flavor. They are perfect for any occasion when you need a quick, crowd-pleasing dessert.
I never really loved lemon desserts as a child. If I’m being honest, I usually thought of them as something reserved for “old ladies”. It wasn’t until I got in my 20s (ahem, an “old lady” to my childhood self) that lemon desserts started growing on me!
Now I will often choose a lemon cookie or lemon bar over most other desserts (except for chocolate….. Nothing can beat chocolate 😉). With spring coming up at the time I write this, I wanted to usher in the season with a light and yummy treat for some guests we have coming over this weekend, so I tried my hand at lemon cookies!
First I tested these Lemon Blueberry Cookies, which were delicious, especially from the use of fresh lemons and blueberries! Next, I wanted to test a version of lemon cookies that would be SO easy to make that you could whip them up without even thinking…. Enter: the box of cake mix.
Made with just a handful of ingredients this easy lemon cake mix cookie recipe comes together quickly and delivers bakery-style cookies with a beautiful crackled powdered sugar coating.
The not-so-secret ingredient here is a boxed cake mix which I love for so many recipes like these Chocolate Crack Cookies, as well as my Peach Cobbler with Cake Mix and Strawberry Fudge!
With their sweet-tart flavor and soft centers, these cookies are perfect for spring, summer, holidays, or anytime you’re craving a light and refreshing dessert.
Why You’ll Love These Lemon Crinkle Cookies
- Soft, Chewy, and Perfectly Crinkled: These cookies bake up with tender centers and lightly crisp edges, while the powdered sugar coating creates that classic crinkle look.
- Simple Ingredients: Using a boxed cake mix keeps this recipe quick and easy, with minimal prep and no complicated steps.
- Fresh Lemon Flavor: These cookies are packed with citrusy flavor, making them a refreshing alternative to heavier desserts and perfect for spring-time entertaining.
Key Ingredients for Lemon Crinkle Cookies
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Lemon cake mix: This forms the base of the recipe, providing flavor, sweetness, and structure all in one. You can make this version of cookie in almost any flavor, which is why I also love these Red Velvet Crinkle Cookies so much!
- Unsalted butter: Adds richness and helps create a soft, tender texture. I melt it completely! You can use salted butter in a pinch, it works just as well.
- Eggs: Bind the dough together and contribute to the soft, chewy consistency.
- Granulated sugar: Rolling the cookies in granulated sugar first helps the powdered sugar coating to stay on better. It doesn’t affect the taste much, but certainly affects the look!
- Powdered sugar: Creates the signature crinkle coating and adds a sweet finish.
Recipe Variations
These cookies are fun to customize! Here are a few tips:
- Make Extra Lemony: Add a little lemon zest either into the batter or on top for extra fresh lemon flavor
- Add Some Pizzazz: Add a few sprinkles to the mix for a colorful surprise! Purple sprinkles would be so cute for Easter!
- Switch up the Flavor: Use a different cake mix like strawberry or chocolate for some variety!
How to Make This Recipe
Step 1: Combine the dry lemon cake mix, melted butter, and eggs in a large bowl.
Step 2: Stir until a soft dough forms.
Step 3: Scoop about 1 tablespoon of dough and roll it into a ball, then roll in the granulated sugar until fully coated. Then roll them in the powdered sugar.
Step 4: Bake for 8–10 minutes, until the cookies are set and the tops have cracked. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve and enjoy!
Expert Tips
- Do not overbake. The edges of the cookies won’t turn brown because of the powdered sugar. The centers should still look slightly soft when you remove them from the oven. They’ll set as they cool.
- Double coat in sugar for the best crinkle effect. Rolling in granulated sugar first helps the powdered sugar stay in place.
- Use parchment paper to prevent sticking and ensure even baking.
- Let the butter cool slightly before mixing so it doesn’t affect the texture of the dough.
Recipe FAQs
Of course! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.
Store in an airtight container at room temperature for up to 4 days.
Yes. Freeze baked cookies for up to 3 months, or freeze the dough balls and bake directly from frozen (adding 1–2 minutes to bake time).
Absolutely! This method works well with other flavors like strawberry, vanilla, orchocolate for different variations.
There are many boxed cakes that are 13 ounces instead of the 15 ounce package I used! Be sure and check your box. If you find that yours is 13 ounces, you may need to adjust the amount of butter you add and possibly add a couple tablespoons of flour as well.
Did you enjoy these Lemon Cake Mix Cookies? If so, make sure to check out these other recipes I picked out just for you:
If you tried this Lemon Cake Mix Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Lemon Cake Mix Cookies
Equipment
- Cookie Sheet(s)
- Parchment Paper
- Small Cookie Scoop
- Mixing Bowl(s)
Ingredients
- 1 (15.25 oz) box Lemon Cake Mix , unprepared
- 6 Tbsp unsalted butter, melted and slightly cooled
- 2 large eggs
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line your cookie sheets with parchment paper and set aside.
- Dump the dry 1 (15.25 oz) box Lemon Cake Mix into a medium-sized bowl. Then add 6 Tbsp unsalted butter and 2 large eggs. Use a spoon or spatula to mix until combined.
- Scoop out 1 tablespoon worth of cookie dough and roll into a ball in your hands.
- Roll the cookie dough ball in ¼ cup granulated sugar to coat the outside, then roll it in ½ cup powdered sugar to completely coat it. Place on the parchment-paper lined cookie sheet(s) and repeat until all of the cookies are rolled out.
- Bake the cookies for 8-10 minutes until the tops of the cookies have cracked and they are set. The cookies may still look a bit gooey in the center, and that is okay.
- Remove the cookies from the oven, allowing them to rest for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool the rest of the way.
- Serve and enjoy!
Video
Notes
- Unsalted butter: You can use salted butter in a pinch, it works just as well.
- Do not overbake. The edges of the cookies won’t turn brown because of the powdered sugar. The centers should still look slightly soft when you remove them from the oven. They’ll set as they cool.
- Double coat in sugar for the best crinkle effect. Rolling in granulated sugar first helps the powdered sugar stay in place.
- Use parchment paper to prevent sticking and ensure even baking.
- Let the butter cool slightly before mixing so it doesn’t affect the texture of the dough.
