Lemon Cake Mix Cookies

Lemon Cake Mix Cookies are so delicious and easy to make. They are surprisingly light and fluffy making them a perfect cookie for warmer days.

I have become a huge fan of cake mix cookies and just how easy they are to make. The fun in making cookies from a box of cake mix and finding new and creative ways to make them delicious.

With this recipe I have tapped into a flavor that is a huge family favorite in my house. Lemon is a sweet and tangy citrus flavor that is perfect in cookies. And these Lemon Cake Mix Cookies strike that balance of a sweet treat that is as delicious as it is refreshing.

Cake mix cookies are a breeze to make. If you have never made them before then you are in for a treat. With Cake Mix cookies you cut out at least half of the ingredients in typical recipes. This recipe calls for only 3 ingredients in the cookies, and 4 ingredients for the topping. It doesn’t get much easier than that.

Cookie Ingredients

1 Box Lemon Cake Mix
2 Large Eggs
1 Tablespoon Fresh Lemon Juice
1/3 Cup Butter It is possible to use Vegetable Oil if you do not have butter on hand.

Topping

1/4 cup Lemon Curd
1/2 cup Powdered Sugar
1 Tablespoon Lemon Juice

How To Make Lemon Cake Mix Cookies

In a microwave safe bowl melt the butter in the microwave. Set aside and let it cool for five minutes.
In a large mixing bowl add the cooled butter, eggs, fresh lemon juice and cake mix. Mix ingredients together completely. Place bowl into the refrigerator for 10 minutes.
Spray a cookie sheet with cooking spray such as Pam. Or line the cookie sheet with parchment paper.
Remove cookie dough from the refrigerator and use a medium cookie scoop to spoon out mixture into your hand. Place the dough into your hands and roll it into a small ball then place onto the cookie sheet. Repeat until all of the dough is formed into balls.

Using your thumb make an indentation into each cookie being careful not to go all of the way through the cookie. You should have a small bowl shape in the cookie.
Take your Lemon Curd and place about 1/4 teaspoon of it into the hole of each cookie.
Place cookie sheet back into refrigerator for 10 minutes.
When the cookies are baking the cookie will spread out and bake the lemon curd along with the cookie.

Preheat oven to 375 Degrees F.
Remove Cookies from the refrigerator and place them into the oven on the middle rack.
Cook for 10-12 minutes depending on your oven.
Remove when cookies appear to be firm, and cooked.
Leave on cookie sheet for 5 minutes to cool before transferring to a wire rack to complete cooling.
Once cookies have cooled take powdered sugar and lemon juice and mix them together making a lemon glaze frosting. I like my frosting a bit thick to drizzle over the top of the cookies.

Frequently Asked Questions

Can I add lemon juice to store bought cake mix?

You absolutely can add lemon juice to ready made cake mix. If you love lemon and want to make these cookies go over the top with lemon flavor you can. For this Lemon Cake Mix Cookie recipe I add a tablespoon of lemon juice to the cake mix during mixing.

Why Add Lemon Juice?
Lemon juice is known for its tanginess and bright flavor, capable of transforming any dish into a refreshing treat. By adding lemon juice to your store-bought cake mix, you can infuse it with a burst of citrus notes that will beautifully complement the sweetness of the cake.

How to Incorporate Lemon Juice:

Adjusting Measurements:
When adding lemon juice to store-bought cake mix, it’s essential to consider the acidity level and adjust other ingredients accordingly. Typically, one tablespoon of freshly squeezed lemon juice per cup of batter should suffice without affecting the overall texture or consistency.
Mixing Techniques:
To ensure even distribution throughout the batter, begin by whisking together all dry ingredients from the store-bought mix thoroughly. Next, gradually add in wet ingredients as instructed on the packaging while substituting a portion (as desired) with freshly squeezed lemon juice.
Additional Enhancements:
For an intensified lemon flavor or added texture variation, consider including other complementary elements such as grated lemon zest or small pieces of finely chopped candied lemon peel.

Should I beat my eggs before adding to cake mix?

Why Beat Eggs?
Beating eggs is a culinary technique used to incorporate air into the mixture, resulting in a lighter texture and improved overall structure of baked goods. This process helps create more tender cookies with an enjoyable crumb. Additionally, beating eggs can enhance the rise of your cookies and contribute to better browning during baking.

Benefits of Beating Eggs before Adding them:

Improved Texture: By beating eggs beforehand, you introduce air into the mixture, leading to a lighter and fluffier cookie texture.
Enhanced Leavening: Beaten eggs act as a leavening agent by trapping air bubbles within their protein structure when they are added to other ingredients like flour or sugar.
Better Binding Properties: Beaten eggs form stronger bonds with other ingredients in your cookie batter, resulting in improved cohesiveness and less likelihood of crumbling after baking.
Uniform Distribution: Whisked eggs blend more evenly into your cookie dough mix, ensuring consistent flavor throughout.

What if I do not have Lemon Cake Mix?

It is possible to substitute yellow cake mix instead of lemon in this recipe. Just add a tablespoon of lemon juice to the mix and that will help to give it a lemony flavor.

Lemon extract or essential oil is another option for adding that tangy flavor when you’re out of lemon cake mix. Simply substitute about 1-2 teaspoons (depending on your preference) of either into your regular vanilla or yellow cake mix recipe. Be sure to adjust other ingredients accordingly as per the original recipe.

Tips For Making The Best Cake Mix Cookies

Refrigerate the dough. This is done once when cookie dough is first made, and again after the cookies are on the cookie sheet prior to going into the oven. Prior to cooking the cookies this helps to set them up making them easier to form into balls. I do this for 30 minutes.
Once the cookies are formed and on the cookie sheet I will cool them again for 10 minutes. This will help them to not spread too much during cooking.

When ready to form cookie balls I use a Medium Cookie Scoop to scoop the dough out of the bowl. This makes the cookies uniform in size and will allow for more even cooking times.

I like to use a Cookie Sheet lined with a Silicon Baking Mat. By using these silicon mats they allow me to skip the step of using cooking spray to keep the cookies from sticking to the pan.
If a silicon mat is not available try using some parchment paper to help keep the cookie dough from sticking to the cookie sheet.

Use flour to dust your hands while forming the dough into balls. This will help to keep the dough from sticking to your hands.

Cool Cookies completely prior to adding lemon glaze icing. If the icing is added too soon it will melt into the cookies and form a runny mess and have difficulty hardening.

Storing Lemon Cake Mix Cookies

The beauty of these Lemon Cake Mix Cookies is that they are great to make ahead and serve at a latter date. They are also so easy to make that they are an easy activity to do with kids to place into their school lunches. These sweet and tangy cookies are not only easy to make but can also be stored for later enjoyment. So, let’s dive right in!

Cooling the Cookies:
Once your lemon cake mix cookies are baked to perfection, it’s essential to allow them to cool completely before storing them. This will prevent condensation from forming inside the storage container and keep your cookies fresh.
Choosing the Right Container:
To maintain their texture and flavor, it’s crucial to store your lemon cake mix cookies in an airtight container. This will prevent air exposure and help retain their moisture. A resealable plastic or glass container with a tight-fitting lid is ideal.
Layering Effectively:
When placing the cookies inside the container, try not to stack them on top of each other directly (unless they have hardened icing). Instead, separate each layer of cookies with parchment paper or wax paper. This prevents sticking and keeps them intact when you retrieve individual pieces later.
Consider Freezing:
Lemon cake mix cookies freeze exceptionally well if you want to extend their shelf life further or prepare ahead of time for any occasion. Place cooled cookies in a freezer-safe bag or container with layers separated by parchment paper again for easier portioning.
Proper Labeling:
Don’t forget to label your storage containers with the date when you made or froze the lemon cake mix cookies—this way; you’ll know what is in the container and when it was made.

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