Print

Lemon Cookies Cake Mix: Easy Recipe & Baking Tips

Print Recipe

Bright, chewy lemon cookies made easy with cake mix! Bursting with lemon flavor and coated in sugar for a delightful treat.

Ingredients

Scale
  • 1 box (15.25 ounces) lemon cake mix
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon lemon extract
  • 1/4 cup granulated sugar, for rolling
  • Optional: 1 tablespoon lemon zest, for extra lemon flavor

Instructions

  1. Cream the Butter and Cake Mix: In a large mixing bowl, cream together the softened butter and the lemon cake mix using an electric mixer. Start on low speed, then gradually increase to medium until light and fluffy (2-3 minutes).
  2. Add the Eggs: Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  3. Incorporate Milk and Lemon Extract: Pour in the milk and add the lemon extract. Mix on low speed until just combined. If using lemon zest, add it now.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to an hour).
  5. Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  6. Prepare Sugar for Rolling: Pour the granulated sugar into a small bowl.
  7. Scoop and Roll the Dough: Use a cookie scoop or spoon to scoop out rounded tablespoons of dough. Roll each portion into a ball.
  8. Coat in Sugar: Gently roll each dough ball in the granulated sugar, coating evenly.
  9. Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  10. Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
  11. Cool: Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  12. Enjoy!

Notes

  • For a Tangier Flavor: Add an extra teaspoon of lemon juice to the dough.
  • Lemon Glaze: Drizzle cooled cookies with a glaze made from powdered sugar and lemon juice.
  • White Chocolate Chips: Add 1/2 cup of white chocolate chips to the dough.
  • Poppy Seeds: Stir in 1 tablespoon of poppy seeds.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze unbaked dough balls for up to 2 months, or baked cookies for up to 3 months.
  • Cake Mix Options: Experiment with other cake mix flavors.
  • Brown Butter: Use browned butter for a richer flavor.
  • Don’t Overbake: Remove cookies when edges are lightly golden and centers are slightly soft.
  • Adjust Sweetness: Reduce sugar for rolling or use a coarser sugar.
  • Make Them Gluten-Free: Use a gluten-free lemon cake mix.
  • Cookies Spreading Too Much: Chill dough longer, or add a tablespoon or two of flour to the dough.
  • Cookies Too Dry: Remove cookies from the oven when the edges are lightly golden brown and the centers are still slightly soft. You can also try adding a tablespoon of milk to the dough to add more moisture.
  • Cookies Not Lemon-y Enough: Add more lemon zest or lemon extract to the dough. You can also use lemon oil for a more concentrated lemon flavor.

Find it online: https://mmmflavors.com/lemon-cookies-cake-mix/