These 3-ingredient lemon cake mix cookies are soft, chewy, and bursting with fresh flavor. Making lemon cookies from cake mix is ridiculously easy!
I love making cookies from cake mix. It’s such a simple hack to guarantee perfect cookies every time.
Tender, addictive cookies don’t have to be complicated.
How to make lemon cake mix cookies
Add the cake mix, vegetable oil, and eggs to a bowl. Use an electric hand mixer to mix until combined. Add in any mix-ins (e.g. lemon zest, white chocolate chips).
I roll the cookie dough into 2″ balls and then bake them at 350F for 12 minutes.
I used Betty Crocker super moist lemon cake mix for these cookies.
Tips to make the best lemon cake mix cookies
- Chill the batter so it’s easier to work with and the cookies are puffier.
- Add some fresh lemon zest in to really kick up the flavor.
- I do like my cookies slightly under-baked. Cake mix cookies tend to taste best and stay soft when they’re slightly under-baked, in my opinion.
- You can add white chocolate chips, nuts, or any other mix-ins to customize these to make your perfect lemon cookie!
Have you ever made cake mix cookies?
Let me know in the comments below if you’ll make these easy lemon cake mix cookies!
Lemon Cake Mix Cookies
These 3-ingredient lemon cake mix cookies are soft, chewy, and bursting with fresh lemon flavor. Making lemon cookies from cake mix is ridiculously easy!
- 1 (15.25 ounce) box lemon cake mix (I used Betty Crocker)
- 1/2 cup vegetable oil (e.g. canola)
- 2 eggs
- Add the lemon cake mix, oil, and eggs, and any mix-ins to a large mixing bowl. Using an electric hand mixer, mix until well combined.
- Chill for 30 minutes. I recommend this step since the dough is sticky and you will also get slightly puffier cookies with chilling, but you don't have to chill them.
- Meanwhile, preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat non-stick mat.
- Make 2" balls and place them on the baking sheet at least 2" apart since they do spread. Bake for 11-13 minutes until they're set.
- Let the lemon cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack. Once cooled, store cookies in an airtight container.
- I made fairly large cookies (dough was rolled into 2" balls), so if you make them smaller, you can for sure make more than 12 cookies.
- You can use the larger-sized boxes of cake mix (18.25 ounces) as well - it'll make about 16 2" cookies (keep everything else in the recipe the same). The batter will be less sticky and the cookies will be more puffy - especially if you chill the dough first.