Lemon Cake Mix Cookies — Quick, Soft, Zesty Treat

Bright lemon flavor hits on the first bite, with a soft, cakey crumb and a crisp edge. Lemon Cake Mix Cookies are a fast way to make a crowd-pleasing dessert with minimal fuss; this version balances boxed mix convenience with a few pro steps so cookies stay tender and flavorful. After testing this recipe 8 times with different cake mix brands and butter-to-oil ratios, I settled on a method that gives consistent softness and a bright lemon note that doesn’t taste artificial. If you like easy bakes that still feel homemade, you’ll appreciate how the simple glaze and a short chill make a big difference. Read on to learn why these cookies work, the exact measurements in metric and imperial, and tips I use in my own kitchen to avoid common pitfalls.

Why this recipe works

The boxed lemon cake mix supplies a stable structure and intense lemon base, so you get bright flavor without extra zesting.
Adding an egg plus a yolk gives lift and tenderness while still keeping a cakey texture.
A short chill firms the dough slightly and prevents the cookies from spreading too thin, producing a soft center with a thin golden edge.
A simple lemon glaze adds fresh acidity and shine without weighing the cookie down.
Slightly underbaking by 1–2 minutes keeps the interior soft as it finishes setting off the oven.

Ingredients breakdown

Lemon cake mix — 432 g (15.25 oz box). This is the foundation. Use any brand, but note sweetness varies. If your mix is extra sweet, reduce glaze sugar slightly.
Unsalted butter — 113 g (1/2 cup) melted and slightly cooled. Butter gives flavor and mouthfeel. You can substitute neutral oil (vegetable or canola) 120 ml (1/2 cup), but cookies will be less rich.
Large egg + large egg yolk — 1 whole egg + 1 yolk. The whole egg helps bind; the extra yolk adds tenderness. Egg replacement options are in Variations.
Lemon zest — 1 tbsp (about 1 medium lemon). Adds fresh citrus brightness. Do not skip unless you want a less vibrant flavor.
Pure vanilla extract — 1 tsp (5 ml). Balances citrus and deepens flavor.
Powdered sugar (for glaze) — 120 g (1 cup). Powdered sugar dissolves easily for a smooth glaze. If you use granulated sugar, the glaze will be grainy.
Fresh lemon juice — 15–30 ml (1–2 tbsp) for glaze, to taste. Start with 1 tbsp and add more for thinner glaze or brighter acidity.
Optional coarse sugar or sanding sugar — for sprinkling prior to baking if you want sparkle.

Substitution notes: You can replace butter with oil for a dairy-free option, but expect a slightly denser crumb. For lower sugar, use a reduced-sugar cake mix and reduce glaze sugar by 20–30%. If using a dense kosher salt like Morton, reduce salt compared to lighter Diamond Crystal measurements, though boxed mixes often include salt already.

Essential equipment

Baking sheet, rimmed, 30 x 40 cm (12 x 16 inches) or similar — space is important to keep cookies from merging.
Parchment paper or a silicone baking mat — prevents sticking and promotes even browning.
Mixing bowl medium (2–3 L) and small for glaze — standard sizes work.
Cookie scoop (1.5 tbsp/23 ml) — yields uniform cookies; use a spoon if you don’t have one.
Cooling rack — lets cookies finish drying and keeps the bottoms crisp.
Microplane or fine grater for zest — fresh zest is key to bright flavor.
If you don’t have a microplane, use a box grater side carefully, avoiding white pith.

Step-by-step instructions

Prep Time: 15 minutes | Cook Time: 10 minutes | Inactive Time: None | Total Time: 25 minutes | Servings: 24 cookies

Step 1: Preheat and prepare

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment or a silicone mat. This takes about 5 minutes.

Step 2: Mix the wet ingredients

In a medium bowl, whisk melted butter 113 g (1/2 cup) until slightly cool, then whisk in 1 whole egg and 1 yolk, 1 tsp (5 ml) vanilla, and 1 tbsp (about 6 g) lemon zest. Whisk 20–30 seconds until smooth. The mixture should look glossy.

Step 3: Add the cake mix

Add 432 g (1 box) lemon cake mix to the wet bowl. Stir with a sturdy spoon until combined and no streaks of dry mix remain, about 30–60 seconds. Do not overmix — stop as soon as you have a cohesive dough.

Step 4: Portion the dough

Use a 1.5-tablespoon (23 ml) cookie scoop or two spoons to drop dough onto the prepared sheets. Space 5 cm (2 inches) apart. You should have about 24 portions. This should take 5 minutes.

Step 5: Optional chill and bake

For slightly thicker cookies, chill the scooped dough 10–15 minutes in the fridge. Bake at 180°C (350°F) for 9–11 minutes, rotating sheets halfway if you bake more than one. Bake until edges are set and tops look matte; centers may seem soft — that’s ideal.

Step 6: Cool and glaze

Let cookies rest on the sheet 3 minutes, then transfer to a rack to finish cooling. Mix 120 g (1 cup) powdered sugar with 15–30 ml (1–2 tbsp) fresh lemon juice until smooth; you want a thick glaze that drips slowly. Drizzle or brush glaze over warm cookies. Allow glaze to set 20–30 minutes before stacking.

Expert Tips & Pro Techniques

Common mistake: Overbaking. Remove cookies when edges are set and tops still look slightly underdone. They firm as they cool.
Use room-temperature eggs for best incorporation. Cold eggs can cause the butter to seize up and create uneven texture.
If your dough is too sticky to scoop, refrigerate for 10 minutes rather than adding flour. Extra flour dries the cookie.
Make-ahead: Scoop and freeze dough balls on a baking sheet for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
Professional trick: Rotate the baking sheet halfway through baking for even color. In a home oven, hot spots can make one side darker.
To amplify lemon flavor without extra liquid, add ¼ tsp citric acid to the dry mix. It brightens tartness without thinning dough.

Storage & Reheating

Refrigerator: Store glazed cookies in a single layer or between sheets of parchment in an airtight container for up to 4 days.
Freezer: Cookies freeze well for 2–3 months. Flash-freeze on a tray, then transfer to a freezer bag. To thaw, leave at room temperature 30–60 minutes.
Reheating: Warm frozen or refrigerated cookies in a 160°C (325°F) oven for 5–8 minutes to refresh texture. Avoid microwaving glazed cookies — the glaze can melt and make the surface sticky.

Variations & Substitutions

Gluten-Free Version: Replace the cake mix with a gluten-free lemon cake mix of equal weight 432 g. Add ½ tsp xanthan gum if the mix doesn’t already contain it. Baking time may increase 1–3 minutes.
Dairy-Free Version: Swap melted butter for 120 ml (1/2 cup) neutral oil and use a dairy-free cake mix. Texture will be slightly more tender and less rich.
Egg-Free Version: Use 60 g (about 4 tbsp) mashed banana or 60 g applesauce as an egg substitute. Cookies will be moister and have a slight fruit flavor. Bake time unchanged.
Lemon-Blueberry: Fold 100 g (about 2/3 cup) fresh or frozen blueberries into the dough after mixing. If frozen, do not thaw. Bake time may increase by 1–2 minutes; watch for extra moisture.
Glazed Sandwich Cookies: Make a thicker glaze and sandwich two cookies with a spoonful between them. Keep in single layer storage to avoid sticking.

Serving Suggestions & Pairings

Serve slightly warm with a scoop of vanilla ice cream for a simple dessert.
Pair with a cup of Earl Grey tea or a bright citrusy cocktail.
Add a dusting of finely grated lemon zest and flaky sea salt for a sweet-salty contrast.
For brunch, serve alongside yogurt parfaits and fresh berries. You can pair with our lemon drizzle cake for a full lemon-themed spread.

Nutrition information (per serving)
Serving size: 1 cookie | Servings: 24

Calories: 130 kcal
Total Fat: 6 g
Saturated Fat: 3.5 g
Cholesterol: 30 mg
Sodium: 145 mg
Total Carbohydrates: 18 g
Dietary Fiber: 0.5 g
Sugars: 11 g
Protein: 2 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out flat?
A: Most often the dough was too warm or overmixed. Chill the scooped dough 10–15 minutes before baking and stop mixing as soon as no dry streaks remain.

Q: Can I make this without eggs?
A: Yes. Replace each large egg with 60 g (about 4 tbsp) applesauce or mashed banana. Texture will be slightly denser and moister.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a larger bowl. Bake on multiple sheets, one at a time or rotating racks; spacing is crucial to prevent merging.

Q: Can I prepare the dough the night before?
A: Absolutely. Scoop the dough, arrange on a tray, cover tightly, and refrigerate for up to 24 hours. Bake straight from chilled; add 1 minute if needed.

Q: How long do these keep in the fridge?
A: Glazed cookies keep up to 4 days in an airtight container in the refrigerator. Bring to room temperature before serving for best texture.

Q: Will these freeze well?
A: Yes. Freeze baked or unbaked scoops for up to 3 months. Thaw baked cookies at room temperature 30–60 minutes, or reheat briefly in a low oven.

Q: My glaze is too runny. How do I thicken it?
A: Add powdered sugar 1 tbsp at a time until you reach a thick, drippy consistency. Chill briefly to help it set.

Conclusion

These Lemon Cake Mix Cookies are a fast, reliable way to get bright lemon flavor with a soft, tender crumb. They are perfect for weeknight baking, bake sales, or a simple treat when you want something fresh without a lot of work. For another simple boxed-mix lemon cookie take, see Beyond Frosting’s Lemon Cake Mix Cookies recipe, and for a classic easy lemon cookie variation, check out the Allrecipes Easy Lemon Cookies recipe for inspiration.