Lemon Cake Mix Cookies
Craving lemon cookies? Why not try these Lemon Cake Mix cookies? They have a perfectly sweet, vibrant, lemon flavor. Rolled in powdered sugar, they bake up to a perfectly fluffy, crinkle cookie with few ingredients.
Servings: 18 cookies
- 1 lemon cake mix
- 2 eggs large
- 1/3 cup vegetable oil
- 1 tsp lemon extract
- 3/4 cup powered sugar
Add cake mix, vegetable oil, and cracked eggs to a large glass bowl.
Mix using a wooden spoon until full combined.
Place cookie dough in the fridge for 30 minutes.
Once cookie dough is chilled, preheat oven to 375 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Form cookie dough into tablespoon-sized cookies. You want to roll the dough into egg shapes and then roll them in the powdered sugar. The eggs shape will help prevent them from spreading.
Bake for 7-9 minutes. Mine took the full 9 minutes to bake fully. The bottoms should be a golden brown color. The cookies will not brown on the tops, but should appear crinkly.
Once done, allow them to cool for 5 solid minutes before transferring to a baking rack to cool. Repeat until all 18 cookies are baked. I baked 9 per sheet here and it worked out well.
In lieu of lemon extract, you can use 1 tsp of fresh lemon zest in the batter.
You can also omit both, but the lemon flavor will not be as prominent.
To add white chocolate chips, add 1/2 cup into the batter. They will not really be crinkly though.
Allow these to fully cool before storing to prevent the powdered sugar from sweating.
These store well in an airtight container for up to 3-4 days.
Nutritional values may differ and are meant to be a guide.
Serving: 1cookie | Calories: 180cal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 216mg | Potassium: 20mg | Fiber: 1g | Sugar: 21g | Vitamin A: 26IU | Calcium: 63mg | Iron: 1mg