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These easy lemon cake mix cookies have only 3 ingredients and are soft, chewy, and tender. Add in white chocolate chips or extra lemon zest to make these summer cookies even more awesome!

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!
Course Dessert
Cuisine American
Keyword lemon cake mix cookies
Prep Time 5 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 47 minutes
Servings 12 cookies


  • 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.