Soft & Zesty Lemon Cake Mix Cookies
These lemon cake mix cookies offer a soft, pillowy texture and a bright citrus snap. By using a shortcut base with a gourmet glaze, you get bakery-worthy results in under twenty minutes.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 box 15.25 oz lemon cake mix (I used Betty Crocker)
- 2 large eggs
- 1/3 cup canola oil or vegetable oil
- 1 teaspoon pure vanilla extract, or substitute lemon extract for more citrus punch
- 2 cups powdered, confectioners’ sugar
- 3 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, optional, for garnish
Instructions
Prep your pan and oven
- Heat your oven to 350°F. Line a baking sheet with parchment paper to ensure the cookies stay pale-golden on the bottom and are easy to remove.
- Prepare a wire cooling rack on your counter to allow for proper air circulation later during the glazing process.
Mix the dough until it turns thick and fragrant
- In a large bowl, combine the lemon cake mix, eggs, oil, and vanilla extract. Stir the mixture until no dry pockets remain and a thick, soft dough forms.
- Avoid overworking the dough to keep the texture soft. The dough should be slightly sticky and hold soft peaks when the spoon is lifted.
Scoop, space, and bake
- Use a 2-tablespoon cookie scoop to portion the dough. Place the balls on the prepared baking sheet about 2 inches apart to allow for spreading.
- Bake for 9 to 10 minutes. The edges should be lightly golden and the centers just set. They may look slightly underdone, but they will finish cooking on the pan.
- Let the cookies rest on the baking sheet for 5 minutes to firm up before moving them.
Glaze and finish like a bakery case
- Whisk together the powdered sugar, 2 tablespoons of lemon juice, and vanilla extract. Add the final tablespoon of lemon juice gradually until the glaze falls in thick ribbons.
- Transfer the cookies to the wire rack. Drizzle the glaze over each cookie and garnish with lemon zest while the glaze is still wet.
- Allow the cookies to cool completely until the glaze is dry to the touch before serving or stacking.
Notes
Storage Tip: Store cooled cookies airtight at room temperature for up to 5 days. Placing a slice of bread in the container helps maintain their signature pillowy softness. Chilling Secret: If the cake mix dough feels too sticky to handle, chill it in the refrigerator for 30 to 60 minutes. Chilled dough results in thicker cookies with less spread. Pro Tip: Zest your lemons before juicing them to capture the aromatic oils. For a bakery-style look, roll the dough balls in powdered sugar twice before baking to create deep white crinkles. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 142kcalCarbohydrates: 23gProtein: 1.2gFat: 5.5gSaturated Fat: 0.8gCholesterol: 16mgSodium: 165mgPotassium: 15mgFiber: 0.2gSugar: 16gVitamin A: 21IUVitamin C: 1.5mgCalcium: 32mgIron: 0.6mg
Tried this recipe?Let us know how it was!