Soft, Zesty Lemon Cookies Made with Cake Mix

The first bite should taste like sunlight: bright lemon, tender crumb, and a soft, cakey center with a just-sticky glaze. This recipe for lemon cake mix cookies delivers that in about 25 minutes from start to finish, using one box of mix and a few pantry staples. After testing this version eight times and adjusting egg and fat ratios, I landed on the combination below that keeps the cookies soft for days while still browning lightly at the edges. If you like lemon treats with minimal fuss, these are a fast crowd-pleaser — think of them as the easy sibling to fancier lemon bars or the lemon raspberry cookies you love at summer picnics. Read on for exact measurements, pro tips, and reliable timing so every batch turns out the same.

Why This Recipe Works

Cake mix provides leavening and consistent sweetness; it guarantees a cakey crumb without measuring multiple dry ingredients.
Adding a small amount of sour cream or Greek yogurt keeps the crumb tender and moist by adding fat and acidity.
Zest and a touch of instant pudding (optional) improve structure and amplify lemon flavor without making the dough wet.
A short bake time (8–10 minutes) yields soft centers and lightly set edges—perfect for cookies that stay fresh.
The quick glaze seals in moisture and adds a bright, tangy finish that reads as homemade.

Ingredients Breakdown

432 g (15.25 oz) lemon cake mix — base of the dough; it contains flour, sugar, leaveners, and lemon flavor. Using a lemon-flavored mix keeps the citrus clear and consistent. If you swap to plain yellow mix, add 2 tsp lemon extract.
2 large eggs, room temperature — 100 g total (approx). Eggs add structure and richness. Use room-temperature eggs so the batter emulsifies smoothly.
80 ml (1/3 cup) vegetable oil or melted neutral butter — provides tenderness and a soft crumb. If you prefer butter flavor, use 80 g (1/3 cup) melted unsalted butter.
120 ml (1/2 cup) sour cream or full-fat Greek yogurt — adds moisture and a little tang to balance sweetness. You can substitute sour cream with 120 g Greek yogurt, but expect a slightly tangier note.
2 tbsp (12 g) lemon zest (from 2 medium lemons) — fresh zest gives bright top notes that extracts can’t fully mimic.
1 tsp (4 g) vanilla extract — rounds the flavor.
1/4 tsp fine salt — cake mixes vary; omit only if your box is marked "no salt". If using Diamond Crystal kosher salt, use as written; if using Morton’s, use slightly less.
Optional: 40 g (1/4 cup) instant vanilla pudding mix — makes the cookies extra tender and cakey. If you add it, reduce cake mix to 392 g (about 14 oz) to keep dry balance.
Glaze: 160 g (1 1/4 cups) powdered sugar and 2–3 tbsp (30–45 ml) fresh lemon juice — whisk to pourable consistency. Add 1 tsp lemon zest for extra zip.
Optional finishing sugar: 30 g (2 tbsp) granulated sugar for rolling — creates a sparkling, slightly crisp exterior.

Substitution impact warnings:

Gluten-Free: Use a labeled gluten-free lemon cake mix; texture may be slightly denser.
Vegan: Most cake mixes need eggs; use a vegan cake mix and egg replacer (per package) and swap sour cream for coconut yogurt — texture will change.
Brand tip: If your cake mix is especially sweet or heavy on lemon oil, reduce glaze sugar or skip the pudding mix.

Essential Equipment

Two rimmed baking sheets (half-sheet size) lined with parchment or silicone mats — the cookies spread and need room.
Large mixing bowl and a medium bowl for glaze.
Cookie scoop, 28–30 g (2 tbsp) — keeps sizes uniform. If you don’t have a scoop, spoon and level each dough ball.
Cooling rack for even cooling.
Optional: instant-read thermometer for precision (not required). If you lack a second baking sheet, bake one tray at a time; rotate halfway through baking. For tips on handling similar batter textures, see this technique used with other soft cookies like carrot cake cookies.

Prep: 15 minutes. Cook: 8–10 minutes per batch. Inactive time: None. Total time: ~25 minutes. Makes about 24 cookies; serving size: 1 cookie.

Step 1: Heat oven and prep pans

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper and set aside. This ensures even baking and easy cleanup.

Step 2: Combine dry base

In a large bowl, add 432 g (15.25 oz) lemon cake mix and optional 40 g (1/4 cup) instant vanilla pudding if using; whisk briefly to aerate, about 10 seconds. This keeps the dry ingredients light for better rise.

Step 3: Whisk wet ingredients

In a separate bowl, whisk 2 large eggs, 80 ml (1/3 cup) vegetable oil, 120 ml (1/2 cup) sour cream, 2 tbsp (12 g) lemon zest, and 1 tsp vanilla until smooth, about 20–30 seconds. The batter should be glossy and homogeneous.

Step 4: Combine wet and dry

Pour the wet mixture into the dry and stir with a spatula until just combined, 12–20 strokes. Do not overmix — stop as soon as no dry flour is visible. The dough will be softer and slightly sticky; if it seems too wet, chill for 10 minutes.

Step 5: Scoop dough

Using a 28–30 g (2 tbsp) cookie scoop, portion dough onto the lined sheets, spacing 5 cm (2 in) apart. If desired, roll each ball in 30 g (2 tbsp) granulated sugar for a sparkly crust. This step takes about 3–5 minutes.

Step 6: Bake

Bake on the middle rack at 180°C (350°F) for 8–10 minutes, rotating sheets front-to-back and top-to-bottom halfway through if baking two at once. Cookies are done when edges look set and tops have small, glossy cracks; centers will still be soft.

Step 7: Cool briefly then glaze

Let cookies cool on the sheet for 2 minutes, then transfer to a rack to cool for 5 minutes more. Mix 160 g (1 1/4 cups) powdered sugar with 30–45 ml (2–3 tbsp) lemon juice until pourable, and drizzle over warm cookies. The glaze will set in about 20 minutes.

Step 8: Final set and serve

Allow glazed cookies to sit 20–30 minutes before stacking to avoid sticking. Serve at room temperature for best texture. Total active hands-on time is about 15 minutes, with the rest being passive.

Expert Tips & Pro Techniques

Common mistake: overbaking. These cookies finish soft; pull them as soon as edges set and centers look slightly underdone. They firm while cooling.
Dough temperature matters. If your kitchen is warm and dough is too sticky, chill 10–15 minutes. Cold dough spreads less.
Make-ahead: Scoop dough onto a parchment-lined tray, freeze until solid, then store in a freezer bag up to 3 months. Bake frozen cookies adding 1–2 minutes to baking time.
Professional trick (home-friendly): Use a portion scoop for consistent size, then gently press the dough tops with a damp thumb for even cracking and a prettier glaze surface.
Swap fat for flavor: Replace 80 ml oil with 80 g melted unsalted butter for a richer taste; refrigerate dough 10 minutes before baking to control spread.
Avoid soggy glaze: If your glaze is too thin, add more powdered sugar 1 tbsp at a time until it lightly coats the back of a spoon.
For crisp edges with soft centers, place half the cookies on the middle rack and the other half on the lower rack; rotate between racks mid-bake.

Try related baking techniques from cupcake and cookie recipes to refine timing and texture control.

Storage & Reheating

Refrigerator: Store cooled cookies in an airtight container at room temperature for up to 3 days. If your home is warm, refrigerate up to 5 days; bring to room temp before serving.
Freezer: Cookies freeze well without glaze. Freeze on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. To freeze glazed cookies, freeze solid on a tray and layer with parchment in an airtight container.
Thawing & Reheating: Thaw frozen cookies at room temperature for 30–60 minutes. Reheat in a 175°C (350°F) oven for 5–7 minutes to freshen the edges and revive the crumb. Avoid microwaving if you want to keep the exterior slightly crisp.

Variations & Substitutions

Gluten-Free Version: Use a labeled gluten-free lemon cake mix (replace 1:1). No extra changes usually needed; baking time may increase by 1–2 minutes.
Dairy-Free / Vegan-ish: Choose a vegan lemon cake mix (if available), replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes), and use 80 ml neutral oil and 120 ml coconut yogurt. Texture will be softer and slightly denser.
Lemon-Blueberry: Fold 120 g (3/4 cup) fresh or frozen blueberries into the dough after mixing; freeze slightly before baking to reduce moisture and bleeding. Bake 9–11 minutes.
Glazed Sandwich Cookies: Make smaller cookies (16–18 g each) and sandwich with lemon curd for a show-stopping treat. For a matching lemon curd, see this lemon curd cake resource for idea inspiration.

Serving Suggestions & Pairings

Coffee or Earl Grey tea brightens the lemon notes and balances sweetness.
Serve with a dollop of lemon curd or a scoop of vanilla ice cream for dessert. For a floral pairing, plate with lavender-infused cookies like these lemon lavender sandwich cookies.
For a party platter, arrange alongside shortbread or mini cupcakes for variety and color contrast.
Garnish with additional grated lemon zest or edible flowers for a pretty presentation.

Nutrition Information

Per serving (1 cookie). Recipe yields 24 cookies.

Calories: 140 kcal
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 25 mg
Sodium: 140 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 come out flat?
A: Flat cookies often mean the dough was too warm, or you used too much oil. Chill the dough 10 minutes and measure oil carefully. Also avoid overmixing after adding dry ingredients.

Q: Can I make this without eggs?
A: Yes. Use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes) or a commercial egg replacer. Expect a slightly different texture — a touch denser and chewier.

Q: Can I double this recipe?
A: Yes. Double the ingredients and mix in a large bowl or two batches. Bake on multiple sheets but avoid overcrowding the oven; rotate pans halfway through baking for even color.

Q: Can I prepare this the night before?
A: You can mix the dough and keep it refrigerated overnight. Bring it to slightly chilled temperature and shape the balls before baking the next day. Baking time remains the same.

Q: How long do these cookies keep in the fridge?
A: At room temperature in an airtight container, they keep well for up to 3 days. In the fridge, up to 5 days; allow them to come to room temperature before eating for best texture.

Q: Can I skip the glaze?
A: Yes. Skip the glaze and roll in granulated sugar for a light crunch, or leave plain. Glaze adds brightness and seals moisture but isn’t necessary for success.

Q: Will these freeze well?
A: Yes. Scoop and freeze dough or freeze baked, unglazed cookies for up to 3 months. Thaw and glaze after warming slightly.

Conclusion

These lemon cake mix cookies are a fast, reliable way to get bright citrus flavor with a soft, cakey texture — perfect for last-minute baking or feeding a crowd. For another minimal-ingredient lemon cookie idea, see the Cake Mix Lemon Crinkle Cookies (5 ingredient recipe) and for an alternate method with helpful visuals, check out Easy Lemon Cake Mix Cookies Recipe – Beyond Frosting. Enjoy baking, and tweak the zest and glaze to make these yours.