Yes, you can make lemon cookies with a cake mix. It is such a simple recipe and they taste insanely delicious. This simple lemon cookie recipe only requires six ingredients. Even though you’re using a lemon cake mix, the real lemon zest and juice punch up the flavor immensely.
You can even leave out the confectioners’ sugar if you don’t want to use it or don’t have any on hand. It just helps make that pretty crackly top with a bit more sweetness.
Why chill cookie dough?
I recommend chilling cookie dough because it is just easier to form and handle. If you chill the dough it won’t be so sticky. Also, according to King Arthur Baking, chilling cookie dough before baking keeps the cookies from spreading too much. They explain how the fat remains solid longer and how that impacts the spread of the cookie.
Can I freeze the cookies?
Yes, you can freeze lemon cookies. Be sure that they are cooled to room temperature before you freeze them. They will last up to four months in the freezer.
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You can also freeze the cookie dough, but make sure that you have thawed the dough in the refrigerator overnight before you bake them. Cookie dough should be wrapped tightly before freezing, and best used within 60 days of freezing.
Tips:
- When you place the cookies in the freezer, be sure they lie flat.
- Don’t put anything on top of them until they are fully frozen.
- Label the baggie with today’s date and the date four months from now before you put the cookies in the baggie.
About lemon juice and zest
A fresh lemon for zest and juice adds the brightest flavor. Check out our article about juicing a lemon and one about zesting a lemon. If all you have is a bottle of juice, double the amount of lemon juice.
Tips:
- Roll the lemon around on the counter a bit before you zest. It releases the juice from the pulp.
- Remember to wash and dry the lemon before you zest it.
Lemon Cookies with Cake Mix Recipe
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Ingredients
- 1 lemon cake mix
- 2 eggs
- 1/3 c vegetable oil
- 1 T lemon juice
- 1 t lemon zest
- Optional: 1/3 c powdered sugar
Instructions
- Except the powdered sugar, combine all ingredients. Dough will be stiff.
- Wrap dough tightly in cellophane or cover bowl.
- Chill dough for one hour.
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Remove dough from the fridge.
- Scoop out about a heaping teaspoon of dough and spoon it on the baking pan. Lightly press the cookies to slightly flatten them.
- Sprinkle the tops of the cookies with a heavy dusting of confectioners' sugar. This is optional, but it will make that lovely crackle top on each cookie.
- Bake for 9 to 11 minutes or until the cookies are set but remove them from the oven before they start to brown.
- Transfer them to a cooling rack.
Your recipe reads, mix the cake according to the instructions on the box, but the box states to add 1 cup water, 3 eggs and 1/2 cup oil but your recipe uses no water, less oil, and less egg. Would you please clarify?
You’re right, I’m so sorry, Kimmy! I went ahead and fixed the recipe for you. — Andi