Last Updated on January 10, 2024 by Kimberly Stroh

Baking doesn’t have to be difficult, and one of my favorite shortcuts is using a box of cake mix! It cuts some of the prep time and keeps baking simple yet flavorful. These Lemon Cake Mix Cookies are fluffy and soft, and they’ve got that slightly sweet and tart lemon flavor. If you’re a sweet and tart lemon-lover, then you’re going to appreciate these cookies!

If you’re not the best baker or you always tend to mess up cookies, this is a foolproof recipe you’re going to love. You use vegetable oil instead of butter, so you don’t have to worry about softening anything to room temperature. 

Plus, all of your dry ingredients are already in the cake mix. Essentially, you’re just throwing everything together and dropping them onto the lined cookie sheet. The end texture is soft and fluffy. They’re finished with a sweet and tart glaze that’s drizzled over the top of each cookie. Does it get any yummier?

Do you love lemon? I do too! The sweet and tart flavor is so addictive. Here are my favorite lemon recipes to sweeten your day:

• Lemon Bundt Cake
• Two-Step Lemon Brownies
• Frosted Lemon Cookies

Tips For Making Lemon Cake Mix Cookies

For this recipe, I use my electric hand mixer. You can use a stand mixer instead. In addition, you’ll need several mixing bowls, a whisk, a citrus juicer, and a zester. The lemon zest adds plenty of flavor, and you’ll never taste any added texture from the lemon peel. Don’t skip that step!

When To Make These Lemon Cake Mix Cookies

I absolutely love lemon all year long, but I’m a big fan. Most people think of lemon during the spring and summer months. These cookies are great for Easter, Mother’s Day, Bridal Showers, or Baby Showers. They’re also a lighter cookie that’s perfect to serve when your main course is heavier – like at a BBQ!

Silicone Baking Sheets vs. Parchment Paper

I use silicone baking mats on top of my cookie sheets. Silicone Baking Mats help to promote even baking, prevent the cookies from sticking, and the bottoms won’t burn. If you don’t have any baking mats, you can use parchment paper. It works in a similar manner, but not as well as the mats. In a pinch, use parchment paper over a non-stick cooking spray.

How To Store Leftover Cookies

Once the cookies have cooled and the glaze has set, transfer the cookies to an airtight food storage container. For the best freshness, enjoy the cookies within 4-5 days of baking. If you need to stack the cookies, place sheets of wax paper between the layers to protect the glaze topping.

How To Freeze Cake Mix Cookies

Transfer the cookies to a freezer bag and store the cookies in the back of the freezer, where the temperature is more stable. Freeze the cookies for up to three months. Let them thaw to room temperature on the countertop before enjoying.

What You’ll Need From The Grocery Store:

• Lemon Cake Mix (I use Betty Crocker, but any brand will work)
• Eggs
• Vegetable Oil
• Lemon Juice (I used the juice from a real lemon, but packaged lemon juice works)
• Lemon Zest
• Vanilla Extract
• Powdered Sugar

Directions To Make Lemon Cake Mix Cookies

Preheat the oven to 350ºF and line two baking sheets with silicone baking mats or parchment paper. Add all of the cookie ingredients to a large mixing bowl. Beat on a medium speed with an electric hand mixer until smooth (about 2 minutes).

Using two spoons, drop cookie dough in 12 heaping teaspoons about 1 1/2 inches apart on each baking sheet.

Bake for 8-10 minutes until the tops look dry, and don’t wiggle when you shake them. Let cool for 5 minutes before transferring to a wire cooling rack.

While the cookies cool, make the glaze. To make the lemon glaze: Whisk together the powdered sugar, lemon juice, and vanilla.

If you’d like a thinner glaze, add additional lemon juice, 1 tablespoon at a time. Drizzle, with a spoon, over the cookies. Allow the glaze to set for 15 minutes before serving.