These Easy Lemon Cookies are made with cake mix, eggs, oil, and lemon extract. Sweet, tangy, and done in just 20 minutes!
You ever have one of those days where everything goes sideways? Last week, I was running around like crazy—kids, errands, work… you name it. I promised I’d bring something sweet to a neighbor’s get-together, and naturally, I remembered this about an hour before it started. Sound familiar? Yep, I’m that person.
Anyway, I remembered my mom used to whip up these Easy Lemon Cookies when I was a kid. She called them “sunshine cookies” because they made any day a little brighter (and because they look like cute little lemony clouds dusted with sugar). So, I crossed my fingers, grabbed a box of lemon cake mix from the pantry (thank you, pantry gods), and got to work.
Fifteen minutes later, my kitchen smelled like a citrus grove, and I had a tray of beautiful crinkle cookies cooling on the counter. Lifesaver. The best part? My neighbor asked if they were homemade. You better believe I said yes.
Why You’ll Love This Easy Lemon Cookies Recipe?
Okay, let me tell you why these are a must-make (other than they take, like, zero effort).
For starters, these Easy Lemon Cookies are soft and chewy in the middle with a slightly crisp edge. You know, that perfect cookie texture you want every time but don’t always get? These have it, and you hardly have to do a thing. And they look super fancy with their little powdered sugar crinkles—people think you worked way harder than you did. (We’re talking full Martha Stewart vibes here.)
Plus, they only use five ingredients. FIVE. No zesting lemons, no fancy mixers, no chilling the dough for hours (who has time for that?). Just stir, roll, bake, and try not to eat them all before you share.
Ingredient Notes:
You’ll laugh at how simple these are. But here’s a little behind-the-scenes for each one:
- Lemon Cake Mix (15.25 oz): This is our shortcut to lemony goodness without squeezing, zesting, or crying over bitter pith. I’ve used Betty Crocker, but honestly, use whatever brand’s on sale.
- Eggs (2 large): They hold everything together and give the cookies that soft, tender bite. Room temp is best, but if you forget? Meh. They’ll still work.
- Vegetable Oil (⅓ cup): Keeps things moist. (I know. Everyone hates that word.) You can use canola oil if you prefer, but I stick with veggie.
- Lemon Extract (1 tsp): Optional, but if you want that extra lemon punch, it’s worth it. Sometimes I skip it if I’m feeling lazy, and they’re still pretty darn good.
- Confectioners’ Sugar (⅓ cup): For that snowy, crinkly look. Makes them look like they belong at a bake sale, even if they’re just for you.
How To Make Easy Lemon Cookies?
I promise these steps are no-nonsense. If you can stir, you can make these.
Step 1. Preheat the Oven
Set it to 375°F. Get it nice and hot while you mix up the dough. Trust me, waiting for the oven is the worst part.
Step 2. Make the Dough
Dump the cake mix into a big bowl. Crack in the eggs, pour in the oil, and if you’re feeling fancy, splash in the lemon extract. Stir it all up. It’ll be a sticky dough—don’t panic. That’s normal.
Step 3. Roll in Sugar
Want To Save This Recipe?
Take a teaspoonful of dough (or more if you want giant cookies, I’m not judging) and roll it into a ball. Then roll it around in powdered sugar until it’s coated like a snowball.
Step 4. Bake
Line them up on an ungreased cookie sheet (or use
Step 5. Cool & Devour
Let them cool for a few minutes on the sheet so they don’t fall apart. Then transfer to a wire rack, or directly to your mouth. (Kidding! …sort of.)
Storage Options:
Pop them in an airtight container and leave them on the counter. They’ll stay soft for about 5 days. If you want to freeze them, go for it! Freeze in layers with wax paper in between. They thaw fast and still taste fab.
Variations and Substitutions:
I get it. Sometimes you want to switch it up. Here’s how:
- Different Cake Mixes: Swap lemon for strawberry, orange, or even spice cake. Endless options!
- Add-Ins: White chocolate chips, macadamia nuts, or shredded coconut are all solid choices.
- Gluten-Free Version: Use a gluten-free lemon cake mix. Works like a charm.
- Stuff Them: Put a dab of lemon curd in the middle of each ball before baking. Mic drop.
What to Serve with Easy Lemon Cookies?
If you’re going all out, here’s what pairs perfectly:
- Tea: Earl Grey or green tea, especially iced in the summer.
- Lemonade: Double the lemon! Why not?
- With a Scoop of Vanilla Ice Cream: Seriously next level.
Frequently Asked Questions:
Can I make the dough ahead of time?
You bet! Wrap it up and chill it for a day or two. It gets a little stiffer, so let it warm up a bit before scooping.
Do I have to use lemon extract?
Nope! The cake mix does most of the work, but if you like your cookies extra lemony, go for it.
Why aren’t my cookies crinkling?
Could be a few things—too much moisture in the dough or not enough sugar coating. Next time, try rolling them twice in the sugar before baking.
And there you have it, my favorite Easy Lemon Cookies Recipe! They’re bright, cheerful, and way easier than they look. Give them a try and let me know how it goes. Got a twist on the recipe? Share it! I love hearing your ideas.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Lemon Cookies Recipe
Ingredients
- 1 package 15.25 ounces lemon cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon extract
- ⅓ cup confectioners' sugar for coating
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or leaving it ungreased, as preferred.
Prepare the Dough
- In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon extract. Stir the mixture thoroughly until a soft, cohesive dough forms.
Coat the Dough
- Place the confectioners' sugar in a separate shallow bowl. Using a teaspoon or small cookie scoop, portion out the dough and roll each piece into a ball. Roll each dough ball generously in the confectioners' sugar until fully coated.
Bake the Cookies
- Arrange the coated dough balls on the prepared baking sheet, spacing them approximately 2 inches apart. Bake in the preheated oven for 6 to 9 minutes, or until the edges are set and the bottoms are lightly golden.
Cool and Serve
- Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely. Serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
