Description
These Lemon Cake Mix Cookies are a quick and easy treat made from a simple lemon cake mix combined with eggs and oil. Slightly chewy with a burst of zesty lemon flavor, these cookies are perfect for a refreshing, citrusy snack or dessert.
Ingredients
Scale
Cookie Ingredients
- 1 (15.25 ounce) box lemon cake mix (e.g. Betty Crocker)
- 1/2 cup vegetable oil (such as canola)
- 2 large eggs
Instructions
- Mix the ingredients: In a large mixing bowl, add the lemon cake mix, vegetable oil, and eggs. Use an electric hand mixer to blend all the ingredients together thoroughly until the dough is well combined.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes. This chilling step helps reduce stickiness and results in slightly puffier cookies, though it is optional.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat non-stick mat to prevent sticking and ensure even baking.
- Shape and bake cookies: Roll the dough into 2-inch diameter balls and place them on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading. Bake in the preheated oven for 11 to 13 minutes or until the cookies are set and lightly golden.
- Cool and store: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. Store the cooled cookies in an airtight container to maintain freshness.
Notes
- Chilling the dough is recommended but not mandatory; chilled dough produces puffier cookies and reduces stickiness.
- Spacing the cookies at least 2 inches apart is important as the cookies spread during baking.
- Use parchment paper or a Silpat mat to prevent cookies from sticking to the baking sheet.
- These cookies have a soft, chewy texture with a bright lemon flavor, perfect for spring and summer treats.
