Lemon Cake Mix Cookies are soft, chewy, and packed with bright lemon flavor using a simple mix of cake mix, butter, and eggs. A sweet lemon glaze adds the perfect finishing touch to this easy dessert.
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These Lemon Cake Mix Cookies take a simple shortcut ingredient and turn it into a soft, chewy, bakery-style treat in just minutes. The addition of a sweet lemon glaze takes these cookies from easy to unforgettable, adding the perfect burst of fresh lemon flavor that will have them earning a spot in your dessert rotation.
Recipe Highlights
- Quick & Easy Lemon Flavor – Made with a lemon cake mix, butter, and eggs, these cookies come together quickly while still delivering a delicious homemade taste.
- Soft, Chewy & Perfectly Sweet – The cake mix creates a tender cookie texture, and the creamy lemon glaze adds an extra layer of sweetness and bright citrus flavor.
- A Simple Dessert That Feels Special – With minimal ingredients and a beautiful lemon drizzle on top, these cookies look bakery-worthy without the extra time and effort.
Lemon Cake Mix Cookie Ingredients
1 (15.25 oz) box lemon cake mix – Creates the base of the cookies, adding lemon flavor, sweetness, and the perfect soft cake-like texture.
2 eggs – Help bind the dough together while adding moisture and structure to create chewy cookies.
⅓ cup melted butter – Adds richness and flavor while giving the cookies a soft, tender texture.
Lemon Icing
3 TBSP softened butter – Creates a smooth, creamy base for the lemon glaze that tops the cookies.
¾ cup powdered sugar – Sweetens and thickens the glaze, creating the perfect sugary finish.
1 TBSP milk – Helps loosen the glaze to a smooth, spreadable consistency.
¼ tsp lemon extract – Boosts the citrus flavor in the glaze for an extra punch of lemon.
Tips for making Cookies using Lemon Cake Mix
Full instructions in the recipe card below, but here are a few tips for the baking process!
- Let the dough rest before scooping – After mixing, let the sticky dough sit for about 5 minutes to make it easier to scoop, roll, and shape into smooth cookies.
- Roll the dough balls smooth – After scooping, gently roll each cookie dough ball in your hands to create smooth edges and a more polished final cookie.
- Don’t overbake the cookies – Remove them from the oven when the centers are puffy and no longer glossy to keep them soft and chewy.
- Add the lemon glaze once cookies cool – Let the cookies cool before icing so the glaze stays creamy and sets beautifully on top.
How long are these Lemon Cake Cookies good for?
Store Lemon Cake Mix Cookies in an airtight container at room temperature for up to 3 days.
These cookies also freeze well! For the best results, freeze the baked cookies without the glaze in an airtight container or freezer bag for up to 2–3 months. When ready to enjoy, thaw at room temperature and add fresh lemon glaze before serving for the best texture and lemon flavor.
Lemon Cake Mix Cookies
Ingredients
Lemon Icing
- 3 TBSP butter softened
- ¾ cup powdered sugar
- 1 TBSP milk
- ¼ TSP lemon extract
Instructions
- Preheat the oven to 350°. Line a cookie sheet with parchment paper and set aside.
- Using an electric mixer, combine the cake mix and eggs. The texture of the mixture will be similar to wet sand.
- Add the melted butter to the cake mix and egg mixture. Combine until smooth. The cookie dough will be very thick and slightly sticky.
- Allow the cookie dough to rest for a couple of minutes, this will make scooping and rolling easier. Scoop the cookie dough and then roll each ball to smooth the edges before arranging them on the parchment paper lined cookie sheet.
- Bake for 8-10 minutes, pulling them out when the cookies are puffy and the tops are no longer glossy. Let cool for 3-4 minutes on the cookie sheet, then transfer them to a cooling rack.
- To make the icing, combine all of the icing ingredients using an electric mixer until smooth. Spoon and spread a small amount of icing onto each slightly warm cookie. Serve & enjoy!
Video
Notes
Nutrition
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How do I soften butter?
The traditional way of softening butter is leaving however much you need for a recipe out at room temperature for long enough to soften. However, there are some other, quicker ways to soften butter such as: cutting up the butter, pounding the butter, beating the butter and if it comes to it, microwaving the butter. If microwaving, use the defrost setting for only about 15 sec. You don’t want your butter to melt!
Can I use a different cake mix flavor?
Yes—this recipe works with many flavors like strawberry, vanilla, or chocolate, but lemon gives the brightest, most refreshing result.
Why is my cookie dough so sticky?
That’s normal for cake mix cookies! Letting the dough rest for a few minutes helps it firm up and makes it easier to scoop and roll.
Do I have to add the lemon glaze?
No, but it really takes these cookies to the next level by adding extra sweetness and a fresh lemon punch.
Like Lemon Recipes? Try more of our favorite here:
- This Easy Lemon Bread is bursting with bright lemon flavor in every slice. Made with simple pantry ingredients, it’s the kind of quick bake that tastes like you put in more effort than you actually did.
- Made with just three simple ingredients, this Creamy Lemon Jello it’s an easy no-fuss dessert that comes together in minutes but tastes like something special.
- Lemon Buttermilk Pound Cake is rich, buttery, and perfectly dense with a soft crumb that melts in your mouth. Every slice is light and absolutely irresistible!
- Our recipe for Lemon Poke Cake is topped with a sweet creamy layer that soaks right into every bite. It’s an easy dessert that delivers big flavor with barely any effort.
- Easy Lemon Chiffon Pie feels refreshing in every bite. With a silky lemon filling that comes together in minutes, it’s the kind of effortless dessert that looks fancy but is secretly so simple.
These Lemon Cake Mix Cookies are soft, chewy, and bursting with bright citrus flavor in every bite. Finished with a sweet, tangy lemon glaze, they’re an easy shortcut dessert that tastes like they came straight from a bakery.
David Glassco says
Does tbs mean teaspoon (tsp) or tablespoon(tbsp) ?
Jessica says
Sorry about that! I updated it- it’s tablespoons!
Holly Kessler says
These cookies are amazing! I’ve also made them using chocolate cake mix, & strawberry cake mix. As a matter of fact, I did just make the strawberry ones!! I’m sure any mix would be great. I just dust mine with powdered sugar. But the next time I make the lemon, I will try the icing next time. BTW: you can’t just eat one!!!
Alison says
Holly, love those ideas thanks for sharing!
Frances says
What if you dont have lemon extract. Can you just use real lemon juice
Jessica says
I’d use lemon zest instead. Try 1-2 tsp!
Marylyn B. says
These were sooo good. My husband took down quite a few. However, some reason the frosting didn’t make it onto the cookies.
Melissa says
Can these be frozen?
Jessica says
Sure, I think they’d work well frozen!
Mom says
Can you freeze after frosting or do they need to be frozen before and frosted just before serving?
Jessica says
you can do either, but I do think they are prettier if you frost after freezing.
Denise Leavitt says
I love these yummy cookies! So easy to make! I sprinkled powdered sugar on the tops since I didn’t have lemon extract.
Marcella R Pierce says
I made these cookies. I am not sure what I did wrong but they just do not taste right.
Jessica says
Was your cake mix expired?
Donna Boetticher says
salted or unsalted butter?
Jessica says
I always use salted, but use what you like! I like salt. HA!
Annette says
I made this using the lemon first. I loved them!
So I have tried the following:
German Chocolate with a Pecan TYPE icing
Red Velvet with Cream Cheese icing
Red Velvet with White Chocolate Chips
Triple Chocolate Fudge with While Chocolate Chips
Orange -with essence of Orange zest and flavoring (BEST YET)
My next flavor will be Confetti White with maybe White icing? or not.
Alison says
I love all of the experimenting and am going to have to try some of these myself!
Ali Garland says
Lemon is my favorite. I rolled them in powered sugar before baking. They were perfect!!!
Nellie says
What a great idea to roll them in powdered sugar! So glad you enjoyed the cookies!
Jennifer says
Can I add frozen blueberries to the mix?
Jessica says
So yes, you can- but just remember that your cookies will go bad faster since they have real fruit in them. : ) https://butterwithasideofbread.com/blueberry-cream-cookies/
May Loo says
I don’t generally bake, but I recently bought a chocolate fudge cake mix and walnuts to try this way of making cookies. What is the process if I want to freeze them, or could I freeze the dough and make icebox cookies instead?
Jessica says
You can freeze the scooped dough, or the baked cookies in an airtight container. This dough won’t slice though, just FYI.
Mary Wallace says
Every spring I buy Limoncello cake mix (several boxes) and we love the cake but, I don’t always have time to deal with the Bundt pan. Cookies are so much easier. These don’t last a day! The recipe is great, thanks!
Nellie says
So glad you enjoy the cookies Mary!
Hallie Lee says
These are the most amazing cookies. My family went nuts, and I started making them for special occasions. Now I’m kind of “famous” for these cookies….LOLOL! The recipe is quick and easy, and the cookies not only taste delicious, but are gorgeous!
Jessica says
So glad you like them Hallie!!