Ultimate 3-Ingredient Lemon Cake Mix Cookies: Soft, Chewy & Zesty!

Craving a burst of sunshine in your mouth? These **soft, chewy, and irresistibly zesty lemon cake mix cookies** are the ultimate easy lemon cookie recipe. Forget complicated baking projects; these delightful treats are bursting with vibrant lemon flavor and come together effortlessly with just three simple ingredients: a box of lemon cake mix, large eggs, and vegetable oil. They’re perfect for satisfying that sweet-tart craving in a flash!

Stacked soft and chewy lemon cake mix cookies with more cookies cooling on a wire rack in the background.

If you’re as much a fan of quick and delightful cake mix cookie recipes as we are, you’ll love exploring other flavors. Be sure to give these funfetti cake mix cookies, red velvet cake mix cookies, and strawberry cake mix cookies a try for more easy and delicious variations!

Effortlessly Delicious: The Magic of Easy Lemon Cake Mix Cookies

There’s something truly special about lemon desserts in our home. That perfect balance of sweetness and refreshing tartness is simply addictive, and we find ourselves constantly reaching for another bite. Recently, the craving for a delightful lemon cookie became undeniable, but who has time for elaborate baking on a busy day?

Thankfully, I discovered that enjoying warm, tender, just-from-the-oven lemon cake cookies doesn’t have to be a daunting task. This recipe transforms a simple box of lemon cake mix into a batch of bakery-quality cookies that taste like they took hours to make, but only require minutes of active prep time. It’s a game-changer for spontaneous dessert cravings or when you need a quick treat for guests.

Close-up of a lemon cake mix cookie next to fresh lemons and a lemon-themed linen, highlighting its crinkled texture.

All you need are three pantry staples: a box of lemon cake mix, two large eggs, and vegetable oil. Pair these with this incredibly easy lemon cookie recipe, and you’ll be enjoying warm, fragrant cookies in under an hour. It’s truly that simple!

Why You’ll Absolutely Love This Recipe

**Bright Lemon Flavor in Every Bite:** These cookies deliver an unmistakable, delightful lemon punch. The cake mix infuses them with a sweet and tangy essence that lemon lovers adore, making each bite a refreshing experience.
**The Easiest Cookies You’ll Ever Make:** Seriously, if you can mix three ingredients, you can make these cookies. There’s no fancy equipment, no complicated steps, and minimal cleanup, making them perfect for beginner bakers or busy schedules.
**Only 3 Simple Ingredients:** With just a box of lemon cake mix, eggs, and oil, this recipe is incredibly budget-friendly and uses ingredients you likely already have on hand. It’s a testament to how simple ingredients can create something truly spectacular.
**Perfect for Any Occasion:** Whether you need a quick dessert for a weeknight, something sweet for a bake sale, a crowd-pleaser for a potluck, or just a simple treat to brighten your day, these lemon cake mix cookies fit the bill perfectly. They’re consistently a hit!
**Soft & Chewy Texture:** Unlike some lemon cookies that can be dry, these maintain a beautifully soft and chewy texture that melts in your mouth, enhanced by the slight crinkle if you choose to roll them in powdered sugar.

Essential Ingredients for Your Lemon Cake Mix Cookies

This section provides detailed ingredient notes and possible substitution options to ensure your lemon cake mix cookies turn out perfectly every time. For exact measurements and full instructions, please refer to the printable recipe card at the very end of this post.

A box of lemon cake mix, two large eggs, a bowl of confectioners' sugar, and a bottle of vegetable oil, ready for baking.

Lemon Cake Mix: This is the star of our show! I’ve had fantastic results using popular brands like Betty Crocker and Duncan Hines. Any standard 15.25-ounce boxed lemon cake mix should work perfectly. While a yellow or white cake mix can be used, adding lemon zest and/or extract will be crucial to achieve that signature lemon flavor.
Vegetable Oil: This ingredient contributes to the soft and moist texture of the cookies. Canola oil is a great alternative if you don’t have vegetable oil on hand. Using oil rather than butter in this recipe helps maintain a consistently moist crumb and contributes to the classic “cake mix cookie” texture.
Large Eggs: Eggs act as a binder, helping to hold the cookie dough together and providing structure. Ensure your eggs are large for the best consistency. Room temperature eggs can sometimes mix more smoothly, but it’s not strictly necessary for this forgiving recipe.
Confectioners’ Sugar (Optional): Also known as powdered sugar, this is used for rolling the dough balls. It’s essential if you want to create beautiful “lemon crinkle cookies” with that classic crackled top. The sugar prevents sticking and creates a lovely visual contrast.

Equipment You’ll Need

One of the beauties of this easy recipe is that it doesn’t require any specialized baking equipment. You likely already have everything you need in your kitchen!

Large Mixing Bowl: For combining your ingredients.
Rubber Spatula or Wooden Spoon: To mix the dough. A hand mixer or stand mixer can be used for ease, but it’s not essential.
Measuring Cups and Spoons: For accurate ingredient measurements.
Baking Sheets: Standard cookie sheets are perfect.
Parchment Paper: Highly recommended to prevent sticking and ensure even baking.
Small Bowl: For rolling the cookie dough in confectioners’ sugar (if making crinkle cookies).
Wire Cooling Rack: For allowing the cookies to cool completely without getting soggy bottoms.
Medium Cookie Scoop (Optional but Recommended): Helps create uniformly sized cookies, ensuring even baking and a professional look.

How to Make 3-Ingredient Lemon Cookies From Cake Mix: Step-by-Step

This section provides clear, step-by-step photos and detailed instructions to guide you through the process. For the complete printable recipe, including precise measurements and nutrition information, please see the recipe card provided further down this post.

Step 1: Combine Ingredients. In a large mixing bowl, add your lemon cake mix, two large eggs, and vegetable oil. Mix these three ingredients thoroughly until they are well combined and form a thick, sticky dough. A sturdy rubber spatula or a wooden spoon works well for this. Make sure there are no dry pockets of cake mix remaining.

A bowl of sticky lemon cookie dough being mixed with a rubber spatula.

Step 2: Chill the Dough. Cover the bowl with plastic wrap and place the dough in the refrigerator to chill for at least 30 minutes. This crucial step helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much in the oven, resulting in perfectly puffy cookies.

Step 3: Prepare for Baking & Roll Cookies. While your dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper; this ensures the cookies won’t stick and helps them bake evenly. Once the dough is chilled, take it out and roll it into 1-inch balls. If you desire the signature “crinkle cookie” look, place confectioners’ sugar in a small bowl and roll each dough ball generously in it, coating it completely. Arrange the sugared dough balls on your prepared baking sheets, ensuring they are spaced at least 2 inches apart to allow for spreading.

Cookie dough balls coated in powdered sugar arranged on a parchment-lined baking sheet, ready for baking.

Step 4: Bake and Cool. Bake the cookies in your preheated oven for 10-12 minutes. The edges should be lightly set, but the centers may still appear slightly soft. This indicates a perfectly chewy cookie! Avoid over-baking. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheet for 5-10 minutes. This allows them to set further without breaking. Afterward, carefully transfer them to a wire cooling rack to cool completely. Enjoy your freshly baked lemon cookies!

Freshly baked lemon cake mix cookies cooling on a wire rack.

Storage and Freezing Tips

These delicious lemon cake mix cookies are so good, they rarely last long! However, if you happen to have any leftovers, proper storage will keep them fresh and tasty for longer.

Room Temperature: Store cooled leftover cookies in an airtight container at room temperature for up to 1 week. Placing a slice of bread in the container can help keep them soft.
Freezing Baked Cookies: Allow cookies to cool completely. Place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper. They will keep well for up to 2-3 months. Thaw at room temperature before serving.
Freezing Dough Balls: Prepare the dough as instructed, then roll it into balls (and coat in powdered sugar if desired). Place the dough balls on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, place them on a prepared baking sheet and bake from frozen, adding a few extra minutes to the baking time.

What Our Readers Are Saying!

Our readers absolutely adore these easy lemon cookies! Here’s what Dawn had to say:

“I made these at a Christmas cookie party for the first time. There were 15-20 different cookies made and these lemon cookies were picked the favorite of everyone! Also shared with family and friends who loved them as well, everyone wanted your recipe. Thank you for sharing!” – Dawn

It’s always heartwarming to hear how much joy these simple cookies bring to so many! They truly are a crowd-pleaser.

Expert Tips for Perfectly Zesty Lemon Cookies

Even though this is an incredibly easy recipe, a few simple tips can elevate your lemon cake mix cookies from great to absolutely perfect. Follow these guidelines for the best results:

Always Use Parchment Paper: For consistent results and easy cleanup, always line your cookie sheets with parchment paper. Non-stick cooking spray can sometimes cause cookies to spread too much, leading to thinner, crispier cookies. Parchment paper helps maintain their shape and soft texture.
Don’t Skip Chilling the Dough: While tempting to skip when short on time, chilling the dough for at least 30 minutes is highly recommended. This step prevents the cookies from over-spreading in the oven, ensuring they retain a nice, puffy shape and a wonderfully chewy interior.
Ensure Uniform Cookie Size: To guarantee that all your cookies bake evenly, use a medium cookie scoop (about 1.5-2 tablespoons) to portion out the dough. This consistency helps prevent some cookies from being underbaked while others are overbaked.
Roll in Confectioners’ Sugar for Crinkles: If you love the classic look of lemon crinkle cookies, don’t forget to generously roll each dough ball in confectioners’ sugar (powdered sugar) before baking. As the cookies bake and expand, the sugar coating cracks, creating that beautiful crinkled effect.
Avoid Over-Baking: These cookies are meant to be soft and chewy. They should look slightly underdone in the center when you pull them out of the oven. The edges should be lightly golden, but the centers will firm up as they cool. Over-baking will result in dry, crumbly cookies.
Space Them Out: Give your cookies plenty of room to spread on the baking sheet. Placing them about 2 inches apart prevents them from merging into one giant cookie.

A stack of golden lemon cake mix cookies next to a wire cooling rack with more freshly baked cookies.

Creative Additions and Delicious Variations

These simple lemon cake mix cookies are absolutely incredible on their own, boasting a perfect balance of sweet and tart. However, sometimes it’s fun to get a little creative and customize them. Here are some simple yet effective ideas to switch things up and add even more flavor:

Boost with Fresh Lemon Zest: For an extra layer of bright, aromatic lemon flavor, mix in the zest from one large lemon (about 1-2 teaspoons) directly into the cookie dough. The natural oils in the zest will infuse your cookies with an even more vibrant, fresh citrus note.
Sweet Lemon Glaze for Extra Zing: Once your cookies have cooled completely, whip up a quick and easy lemon glaze. Simply whisk together 1 cup of confectioners’ sugar with 2-3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle this delightful sweet-tart glaze over the cooled cookies for an extra burst of lemon flavor and a beautiful finish.
White Chocolate Chip Delight: Elevate the sweetness and texture by folding in about ½ to ¾ cup of white chocolate chips into the dough before chilling. The creamy sweetness of the white chocolate pairs beautifully with the tangy lemon flavor, creating a harmonious and indulgent cookie.
Intensify with Lemon Extract: If you’re a true lemon enthusiast and want your cookies to pack an undeniable lemon punch, consider adding up to 1 teaspoon of pure lemon extract to the dough. This will significantly intensify the lemon flavor, making them even more aromatic and zesty.
A Touch of Sprinkles: For a festive touch, especially for birthdays or holidays, gently fold in some yellow, white, or rainbow sprinkles into the dough just before rolling. This adds a pop of color and a fun, celebratory vibe to your lemon cookies.
Cream Cheese Frosting: For an even more decadent treat, once cooled, top these cookies with a swirl of homemade cream cheese frosting. The tanginess of the cream cheese complements the lemon perfectly.

Feel absolutely free to play around with these ideas and discover your favorite combinations. You can even mix and match them – how about lemon zest AND a lemon glaze? The possibilities are endless when it comes to customizing these delightful treats!

A stack of lemon crinkle cookies, with a wire rack and more cookies blurred in the background, showcasing their perfect texture.

More Zesty Lemon Recipes to Love

If you’re anything like us, once you fall in love with these easy lemon cake mix cookies, you’ll be craving even more lemon goodness! Here are some other easy and incredibly delicious lemon recipes that I’m certain you will adore:

Refreshing Lemon Icebox Cake
Delicate Slice and Bake Lemon Shortbread Cookies
Moist & Tangy Jello Lemon Poke Cake
Classic Lemon Bars with a Buttery Shortbread Crust
Beautifully Moist Lemon Bundt Cake

Frequently Asked Questions (FAQs)

Can I use butter instead of vegetable oil?
While you technically can, using butter will change the texture of these cookies. Butter-based cookies tend to be a bit flatter and crispier. The oil is key to achieving that soft, chewy, cake-like texture typical of cake mix cookies. If you prefer butter, you might need to adjust the flour slightly.
Why do I need to chill the dough?
Chilling the dough is an important step that helps prevent the cookies from spreading too much during baking. It allows the fats to firm up, resulting in thicker, puffier, and chewier cookies. If you skip this step, your cookies might be flatter.
Can I use a different flavor cake mix?
Absolutely! This base recipe works wonderfully with other cake mix flavors. Try vanilla, chocolate, strawberry, red velvet, or funfetti. Adjust extracts or additions to match the cake mix flavor.
How do I get an even stronger lemon flavor?
To amplify the lemon flavor, add 1-2 teaspoons of fresh lemon zest to the dough, or include ½ to 1 teaspoon of lemon extract. A lemon glaze on top after baking also adds a significant citrus punch.
Are these cookies soft or crispy?
These cookies are designed to be wonderfully soft and chewy in the center with slightly crispy edges. The specific proportions of oil and eggs, along with the short baking time, contribute to this delightful texture.
My cookies spread too much! What happened?
The most common reasons for cookies spreading too much are not chilling the dough long enough (or at all), using softened butter instead of oil (if you made a substitution), or your oven temperature being too low. Ensure your oven is preheated properly and that your dough is adequately chilled.

Recipe

Easy 3-Ingredient Lemon Cake Mix Cookies

Recipe

4.58 from 478 votes

Lemon Cake Mix Cookies

Author: Jaclyn

Prep:
10 minutes

Cook:
10 minutes

Chill Time
30 minutes

Total:
50 minutes

Soft and chewy lemon cake mix cookies are incredibly delicious and super easy to make with just 3 ingredients.

Servings: 24

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Ingredients

▢ 15.25 ounce lemon cake mix (1 box)
▢ 2 large eggs
▢ ½ cup vegetable oil
▢ confectioners sugar optional

Instructions

In a large bowl, mix well to combine cake mix, eggs, and vegetable oil.
Place dough in the refrigerator for at least 30 minutes to chill.
Preheat oven to 350℉ (175°C). Line cookie sheets with parchment paper.
Form dough into 1-inch balls. Roll in powdered sugar, if desired. Place balls of cookie dough on baking sheets at least 2 inches apart.
Bake 10 to 12 minutes. Cool on cookie sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store covered in an airtight container at room temperature for up to 1 week.

Chilling the dough works to keep the dough from spreading as it cooks and results in puffier cookies. However, if you are short on time you can skip chilling the dough. The cookies will still taste yummy, though they may be a bit flatter.

Nutrition

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Note: This recipe was originally published with older photos and has been updated on 2/23/24 to include added recipe notes, helpful variations, and fresh, new photography to guide you. The original photos are still provided below for reference.