Lemon Cake Mix Cookies

Lemon cake mix cookies are soft, chewy, and so easy to make! With just 6 ingredients they whip together to make bright and refreshing lemon-flavored cookies perfect for spring or summer.

Why this recipe works

These lemon cake mix cookies (or you might call them lemon crinkle cookies) are made with a box of lemon cake mix, lemon zest, and lemon juice for ultimate citrus flavor.

Cake mix cookies are great for the novice baker as it takes a lot of the weighing, measuring, and science out of the equation for you, but they’re also the perfect way to throw together a delicious cookie to bring to last-minute potlucks or summer gatherings.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – You will need 1 – 15 oz box lemon cake mix. Just use the dry mix, not the ingredients listed on the back of the box. Prepare with the ingredients we’ve listed in the recipe card below.

ADDITIONS – Optionally top with a lemon glaze instead of powdered sugar. You can check out our strawberry cake mix cookies recipe where we provide an easy glaze to top your cookies with. If doing so, simply replace the strawberries called for in the glaze with about 1-2 teaspoons of fresh lemon zest (or omit entirely for a plain sweet glaze with a hint of lemon from the lemon juice).

How to Make Lemon Cake Mix Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. With a hand mixer on medium speed, beat cream cheese and butter together until creamy.
2. Add lemon juice, lemon zest, and egg. Mix until homogenous.
3. Add in cake mix and mix on low speed until incorporated. Turn up mixer and mix until homogenous. You may need to scrape the bowl and mix again.
4. Preheat oven to 350 F.
5. Cover dough with plastic wrap and refrigerate for 30 minutes.
6. Measure out heaping tablespoons of dough and roll between your palm. Dough may still be sticky.
7. Roll each ball in powdered sugar and place on a parchment paper or silicone baking mat lined baking sheet, 2 inches apart.
8. Bake for 11-13 minutes (12 was perfect for us). Remove from oven and allow to rest on baking sheet for 3 minutes, then carefully move cookies to a wire cooling rack.

Frequently Asked Questions & Expert Tips

Yes, to freeze your cookie dough, roll them into balls and place on a parchment paper lined baking sheet. Flash freeze until the cookie dough balls are cool to the touch and no longer sticky. You can do this with or without the powdered sugar. Place them in a large Ziploc bag and store in the freezer for 1-2 months. Flash freezing the cookie balls will help them not stick together. To bake, remove from freezer and allow to thaw for 10 minutes, follow the same baking instructions listed in the recipe card below.

Cookies should be stored in a covered container at room temperature for up to 5 days.

Yes, you can make the dough up to 3 days ahead of time. Store it tightly wrapped or in an air-tight container in the refrigerator.

Serving Suggestions

Lemon cake mix cookies are a pretty touch to your Easter dessert spread, or for spring and summer in general. Serve warm or at room temperature with an extra sprinkle of powdered sugar or drizzle them with a simple glaze.

If you like the idea of citrus-flavored crinkle cookies, you don’t want to miss my orange crinkle cookies!

More Cake Mix Recipes

• Easy Banana Cake
• Orange Pineapple Cake
• Lemon Curd Poke Cake
• Crockpot Apple Cobbler
• Confetti Cake Mix Cookies
• Banana Pudding Poke Cake

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