Description
Easy zesty lemon cookies made from cake mix for a quick and delightful treat.
Ingredients
Scale
- 1 box (432 g / 15.25 oz) lemon cake mix
- 2 large eggs (about 100 g total)
- 120 ml (1/2 cup) neutral oil (vegetable, canola, or light olive oil)
- 1 tbsp (6 g) lemon zest (from about 1 large lemon)
- 1 tsp (5 ml) lemon extract or 1 tbsp (15 ml) fresh lemon juice (optional)
- 120 g (1 cup) powdered sugar + 30–45 ml (2–3 tbsp) fresh lemon juice for the glaze
- Pinch of fine salt (optional)
Instructions
- Preheat oven to 175°C (350°F) and line two baking sheets with parchment.
- In a bowl, whisk together eggs, oil, and lemon zest until homogenous.
- Add lemon extract or juice if using. Stir in the cake mix until combined.
- Chill dough in the refrigerator for 10–15 minutes.
- Use a cookie scoop to portion dough onto baking sheets.
- Bake for 8–10 minutes or until edges are set and lightly golden.
- Cool on the sheet for 3 minutes, then transfer to a wire rack. Glaze cookies after cooling.
Notes
Cookies can be made vegan or gluten-free with substitutions. Store in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 20mg