Lemon Cake Mix Cookies Recipe

4.96 from 73 votes

Lemon Cake Mix Cookies Recipe

Melt-in-your-mouth lemon cake mix cookies are a simple cookie and summer favorite. With few ingredients, they mix up in minutes!

Prep Time5

Cook Time12

Chill30

Total Time47

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.25-ounce) box lemon cake mix
½ cup butter, softened
½ teaspoon lemon extract
8 ounces cream cheese, softened
1 egg
powdered sugar

Instructions

Preheat oven to 350°F.
With a hand mixer, beat butter, lemon extract, egg, and cream cheese until fluffy. Add in cake mix and beat until smooth.
Chill in the fridge for 30 minutes.
Add ½ cup powdered sugar to a small bowl. Roll dough into ½-1 inch balls and dip in powdered sugar. Placed on a greased baking sheet (or line the pan with parchment paper or a silicone baking mat).
Bake for 12-13 minutes. Do not let the cookies brown.
Allow the cookies to cool for a few minutes on the baking pan before transferring them to a cooling rack. If desired, sift more powdered sugar over the tops. ENJOY!

Video

Notes

Recipe Tips.

Do not make the cake into batter. You will only be using the lemon cake powder in the cookie recipe.
We always use room-temperature cream cheese and eggs because they incorporate the best.
This dough is a little sticky. We chill the dough and use a cookie scoop to help make it easier to scoop. This also prevents flat cookies!

Store the cookie dough, covered, in the fridge for up to 2 days, or freeze cookie dough balls for up to 3 months. See How to Freeze Cookie Dough for tips.

Store baked cookies in an airtight container for up to 5 days or in the freezer for 3-4 months.

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