These lemon cake mix cookies might just be the cookies you've been waiting for all your life. These delicious cookies are soft and light with a bright citrus kick, Duncan Hines Cake Mix Cookies are a weeknight baking winner.
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I don't know about you, but man, I am READY for spring. And nothing says spring to me like lemon! These Duncan Hines cake mix cookies are just the ticket to scratch that itch. They're super easy to make, requiring only a few ingredients, and they bake up in no time.
It's amazing what you can do with a box of cake mix, isn't it? There are so many variations of cake mix cookies: you could make chocolate chip cookies, you could make yellow cake mix cookies. Strawberry cake mix cookies would be amazing. And chocolate cake mix cookies are the bees knees.
These are just as good as homemade cookies, and in fact they're superior in a lot of ways. I like how light and fluffy they are, and they're some of the easiest cookies you'll ever make. The best part? You can use whatever flavor cake mix you prefer - this is just my favorite variation.
If lemon is your thing, try these Lemon Crisp Cookies with Vanilla Bean Glaze. If you prefer chocolate, then give classic chocolate chip cookies a go! If you like things a bit off the beaten path, try Carrot Cake Cookie Sandwiches with Cream Cheese Frosting.
Ingredient List
There are only a few main ingredients needed for this cake mix cookie recipe. You can add different mix-ins to shake things up if you want, though.
- Duncan Hines Lemon Cake Mix
- Vegetable Oil
- Eggs
- Lemon Extract
- Zest and juice of one lemon
- Powdered Sugar
See the recipe card for full quantities of ingredients.
How to Make Lemon Cake Mix Cookies
- In a large bowl stir together the box of Duncan Hines cake mix, eggs, oil, lemon extract, lemon zest and lemon juice. (You can use an electric mixer if you want, but the dough is soft, and can be stirred together with a whisk or a wooden spoon).
- Set the bowl in the fridge for at least an hour to let the cookie dough set up. The dough will be soft and sticky, but not so sticky you can't handle it.
- Once the dough has chilled, use a cookie scoop to scoop out the dough. Drop the cookie dough balls into powdered sugar, and roll them to coat.
- Place the cookie dough on a baking sheet lined with parchment paper, and bake for 8-10 minutes or until just set.
- Allow the cookies to cool for 5 minutes on the sheet before removing them to a cooling rack.
PRO TIP: allow the eggs to come to room temperature before baking. They'll work into the dough easier if they're not straight from the fridge. If you want to warm them up quickly, put them into a glass of lukewarm water for 5 minutes.
Variations
- Add white chocolate chips to the lemon cookies for white chocolate lemon cookies - they're delish!
- Duncan Hines Devils Food Cake Mix with semi-sweet chocolate chips is divine!
- You can make red velvet crinkle cookies so easily using cake mix.
- If you prefer Betty Crocker, you can use that in place of Duncan Hines. I tend to prefer the flavor of DH cake mixes.
This is a great basic recipe because it can be adjusted so many ways. To make different flavors of cookies, follow the instructions laid out here for lemon, but leave out the lemon flavorings. If you're making chocolate cookies or spice cookies or whatever flavor you prefer, just use vanilla extract, and leave out the lemon juice/zest.
Store leftover cookies in an airtight container for up to 4 days.
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Lemon Cake Mix Cookies
Ingredients
- 1 box Duncan Hines Lemon Cake Mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon lemon extract
- zest and juice of 1 lemon
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 375 and line a baking sheet with parchment paper
- In a large bowl stir together the box of Duncan Hines cake mix, eggs, oil, lemon extract, lemon zest and lemon juice.
- Set the bowl in the fridge for at least an hour to let the cookie dough set up. The dough will be soft and sticky, but not so sticky you can't handle it.
- Once the dough has chilled, use a cookie scoop to scoop out the dough. Drop the cookie dough balls into the powdered sugar, and roll them to coat.
- Place the cookie dough on a baking sheet lined with parchment paper, and bake for 8-10 minutes or until just set.
- Allow the cookies to cool for 5 minutes on the sheet before removing them to a cooling rack.
- Repeat with remaining dough.
Trying this recipe today but I have four different size scoops, from half teaspoon and up.
Hi Pauline!
A standard cookie scoop is generally about a tablespoon and a half - this is the size that I use for this recipe. I hope these turn out great for you!