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!
Servings: 12 cookies
Ingredients
- 1 (15.25 ounce) box lemon cake mix (I used Betty Crocker)
- 1/2 cup vegetable oil (e.g. canola)
- 2 eggs
Instructions
- 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.
Notes
- 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.