Lemon Cake Mix Cookies
These one-bowl Lemon Cake Mix Cookies are soft, chewy, and packed with bright lemon flavor thanks to a few simple upgrades to a box mix. They come together in minutes and can be enjoyed as is or topped with frosting and sprinkles!
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Makes: 18 cookies
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Ingredients
- 1 15.25 oz box lemon cake mix (see notes if using a 13.25 ox box)
- ¼ teaspoon salt
- 6 tablespoon unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 2 tablespoon neutral oil like canola or other vegetable oil
- 1 tablespoon freshly squeezed lemon juice optional for extra lemon flavor
- 1 teaspoon finely grated lemon zest optional for extra lemon flavor
- ½ cup confectioners' sugar optional for rolling
- Frosting optional for topping
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a large bowl, whisk together cake mix and salt.
- Mix in melted butter, egg, oil, lemon juice (if using), and lemon zest (if using), until a soft dough forms.
- Scoop roughly 1 ½ tablespoon portions of dough (I use a #40 cookie scoop) and roll into balls.
- Optional: Roll each ball in confectioners' sugar.
- Place dough balls about 2 inches apart on prepared baking sheet and gently flatten slightly with the palm of your hand.
- Bake for 9-11 minutes, until the edges are just set, but centers are soft.
- Let cool on baking sheet for a few minutes before moving to wire rack to cool completely.
- Frost cookies and top with sprinkles, if desired.
Notes
- If using a 13.25 oz box of lemon cake mix, simply reduce melted butter to 5 tablespoon and oil to 1 ½ Tbsp.
- Store cookies in an airtight container at room temperature for up to 4 days.
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