This post may include affiliate links. Thank you for your support.

Irresistibly soft, perfectly chewy, and bursting with plenty of bold lemony sunshine, these Lemon Cookies are what happen when a box of cake mix meets a citrusy glow-up. Bright, buttery, and rolled in a snowy coat of powdered sugar, these lemon crinkle cookies are a bakery treat made shockingly easy. Just one bowl and 8 simple ingredients are all that stand between you and this zippy, pillowy, crave-able cookie recipe!

“These cookies are amazing! They are super moist and delicious and I will certainly make them again.”

– SHERRI
Close-up photo of a lemon crinkle cookie from cake mix.

Update: This recipe was originally published in August 2020. I made edits to the article below to include more information about making the best lemon cookies from a box of cake mix.

If you are looking for a deliciously epic, yet also stupid-easy lemon cookie recipe, then you’re in luck, because I’ve got the most-perfect one for you. Today’s recipe transforms a humble box of lemon cake mix and a few pantry ingredients into a bakery-style soft cookie with crackly tops and plenty of fresh lemon flavor:

Table of Contents

About these lemon cake mix cookies

Imagine: biting into a thick, perfectly moist and meltingly tender cookie bursting with tangy, tart lemon flavor and finished with that iconic powdered-sugar crinkle that makes every bite feel special. With a pillowy-soft texture and THREE types of lemon flavor, these cookies truly taste like pure sunshine.

And, since this lemon cookie recipe starts with a box of cake mix as the base, it means you get consistently delicious results—without any fuss. Just bright, citrusy cookies that make home baking feel effortlessly joyful.

Why you’ll love this recipe

  • Soft, Pillowy Perfection. Melt-in-your-mouth on the inside with a crackly top and crinkly texture that gives way to pillowy, chewy center.
  • Incredible Flavor. The premixed lemon cake gives a base of bakery-level flavor that’s brightened by both lemon juice and lemon zest, and enriched with softened cream cheese to create an ultra-rich, beautifully tangy, and not-too-sweet cookie recipe.
  • Super Easy and Pantry Friendly. One bowl, minimal ingredients, and no mixer required. Juse simple ingredients most home bakers and cooks will already have on hand if you’ve got a well stocked pantry.
  • Always in Season. The tartness is bright enough for spring and summer, while the powdered sugar coating looks like a dreamy winter snowscape.
  • Family-friendly and Crowd-Pleasing. Elegant enough for adults, yet fun and colorful for kids, these lemon crinkle cookies with cake mix are perfect for holidays, parties, bake sales, and all your last‑minute dessert emergencies.

If you’re looking for more dessert recipes to make with a box of cake mix, be sure to check out these fan-favorites next: Cake Mix Sour Cream Coffee Cake, Cake Balls Recipe, Spice Dump Cake with Pumpkin, and Apple Cake made with a Cake Mix.

Overhead photo of cake mix lemon cookie dough in a large glass mixing bowl.

Ingredients for lemon cookies using cake mix

As promised, you’ll just need cake mix and a couple other basic ingredients to make these easy lemon cake mix cookies. Here’s what to grab: 

  • Boxed Cake Mix. A box of lemon cake mix provides the base flavor and structure for these cookies. Be sure to use a standard 15 to 16 ounce box. 
  • Unsalted Butter. Lends moisture and richness for a delightful melt-in-your-mouth feel.
  • Block Cream Cheese. Use full-fat, brick-style cream cheese (versus the tub-style) for the richest tangy flavor.
  • Large Egg. Binds all the ingredients together and provides structure.
  • Whole Lemon. You’ll need both the juice and the zest for the brightest, tartest lemon flavor. Do not use that lackluster stuff masquerading itself as lemon juice sold in a yellow bottle. 
  • Extracts. Vanilla extract provides that classic welcoming flavor while lemon extract brings a deeper lemony-zing. 
  • Granulated Sugar. Provides a hint of sweetness to balance all the tart citrus flavors.
  • Powdered Sugar. Rolling the cookie dough balls in confectioner’s sugar before baking creates the signature crinkle finish. It also adds a very delicate sweetness to the exterior of the cookies.

Variations

  • Lemon White Chocolate: Fold white chocolate chips or chopped white chocolate bars into the lemon crinkle cookie dough with cake mix before baking for chocolate-y indulgence.
  • Glazed Lemon Cake Mix Cookies: Let the cookies cool completely and then drizzle with a simple lemon glaze made with confectioners’ sugar, milk, and lemon juice 
  • Citrusy Twist: Swap lemon cake mix for lime or orange cake mix and add a little orange zest or lime zest for a multi-citrus cookie.
  • Lemon Blueberry Cookies with Cake Mix: Fold ¼ cup or dried blueberries into the cookie dough before baking.
  • Sparkling Lemon Sugar Cookies: Swap the powder for granulated and roll the dough balls in coarse sugar before baking for a glittering crunch.
Close-up photo of a dozen lemon cookie dough balls made with cake mix and rolled in powdered sugar.

Chef expert tips for the best lemon crinkle cookies with cake mix

Follow these expert tips to ensure this lemon cake mix cookie recipe turns out perfect every time:

  • Room Temperature Ingredients. Makes mixing easier and helps trap air for a lighter cookie texture.
  • Use a Cookie Scoop. For evenly sized lemon cake cookies that bake perfectly uniform.
  • Chill Cookie Dough. Chilling is essential to prevent the dough from spreading too much while baking. 
  • Roll Generously in Powdered Sugar. For a bold, bakery-style finish with dramatic, visible crinkles, you must roll the dough balls generously in confectioners’ sugar. 
  • Use Silpat or Parchment paper. A lined baking sheet prevents sticking and keeps the bottoms of the lemon cookies from over‑browning.
  • Underbake. Do not over-bake; the cake mix cookies should look just set at the edges, pale all over, and slightly underdone in the center with barely brown bottoms.
  • Cool on Cookie Sheet Slightly. Let the cookies cool on the pan for a few minutes allows the cookies to fully set and helps avoid breakage.

Step-by-step photos: making this recipe at home

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

Step-by-step photo collage showing how to make lemon cookies from a box of cake mix, with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use a different type of cake mix?

You sure can! Feel free to try swapping in orange, strawberry, lime, or vanilla for a fun flavor twist.

The key is to these easy lemon crinkle cookies with cake mix is just make sure you use a standard 15.25-ounce box of cake mix, as consistency matters here. And, I highly recommend using a “moist-style” cake mix for the best soft, fluffy texture. I use both Duncan Hines Lemon Supreme and Betty Crocker Delights with great success!

Do I need fresh lemon juice?

You’ll need both the lemon juice and the lemon zest for the brightest, zippiest lemon flavor. Unfortunately, that stuff in a yellow bottle isn’t just lackluster in citrus flavor, it’s also got a slightly unpleasant metallic aftertaste. Always use the fresh stuff for the best results. 

Why didn’t my cookies crinkle?

There are a couple reasons your cookies didn’t end up with a dramatic white-crinkle effect. Usually, this happens if the cookie dough is too warm (you didn’t chill it), or you didn’t coat each dough ball in enough powdered sugar.

The crinkle appearance solely comes from the powdered sugar and the baking process. The cookies expand and spread while baking in the oven, causing the powdered sugar to pull apart in a varied pattern which creates the crinkled effect.

Takeaway: For a bakery-style crinkle effect, be sure to thoroughly chill the dough and be very generous with the confectioners’ sugar coating before baking.

Why are my cookies flat?

Oh no—there’s truly nothing worse than sad, flat cookies. A few things can cause this: expired box of cake mix, warm cookie dough balls, or a too-hot oven.

Do I need to use parchment paper?

While not required, using a silpat mat or parchment prevents the cookies from sticking to the cookie sheet and promotes even browning. So, while it’s not “required”, it is recommended.

How do I know when lemon cookies made with cake mix are done baking?

The lemon cake mix cookies will look puffy and underbaked in the centers with pale, *just* set edges. And the entire top of the each cookie will be cracked and very crinkly when they’re done baking, while an underbaked one will have just one or two cracks.

I recommend erring on the side of caution and underbaking the cookies as you can always cool them longer on the pan (they continue to “bake” while cooling). 

Overhead photo of five freshly baked lemon cookies using cake mix cooling on a wire rack.

Personally, I think these lemon cookies made using cake mix are best when you enjoy them fresh from the oven with a cold glass of milk (or alternative milk). But, if you’re wondering what to serve with ’em, here’s a few ideas:

Storing leftovers

  • Room Temperature Storage: Even though these lemon crinkle cookies are made with cream cheese, you don’t need to store them in the fridge. Simply store leftover cookies in an airtight container at room temperature for up to 5 days.
  • Baked Cookies Freezing Instructions: Arrange cooled cookies in a single layer on a parchment paper-lined cookie sheet. Flash freeze for 30 minutes, or until cookies harden. Transfer cookies to a freezer-safe resealable bag and store in the freezer for up to 1 month.
    • When ready to eat, remove as many cookies as you would like to enjoy. Place cookies in an airtight container and thaw at room temperature for 2 hours, or in the refrigerator overnight prior to serving.
  • Cookie Dough Freezing Instructions: Scoop and roll cookie dough into balls according to the recipe instructions. Place the balls on a parchment paper lined cookie sheet and flash freeze in the freezer for 30 minutes, or until frozen. Transfer the frozen cookie balls to a freezer-safe resealable bag and store in the freezer for up to 3 months.
    • When ready to enjoy, bake from frozen for 13-15 minutes.
Close-up photo of two lemon crinkle cookies made using cake mix and a half of a lemon next to the cookies.

These lemon cookies using cake mix are the perfect example of how simple ingredients can create something truly joyful. With their charming lemony flavor, beautifully soft texture, and super-easy preparation, they’re destined to become a favorite in your cookie baking rotation. 🍋💛

I hope you grab a box of cake mix and whip up these crinkle cookies bursting with sunshiny flavor! If you do, I’d love to hear how they turn out—drop a comment below or tag me on social media. I truly love cheering you on in the kitchen.

Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

Overhead photo of five lemon cake mix cookies with confectioner's sugar topping on a wire rack.

Lemon Cookies Using Cake Mix

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 24 cookies
Print Recipe Pin Recipe
Irresistibly soft, perfectly chewy, and bursting with plenty of bold lemony sunshine, these Lemon Cookies are what happen when a box of cake mix meets a citrusy glow-up. Bright, buttery, and rolled in a snowy coat of powdered sugar, these crinkle cookies are a bakery treat made shockingly easy. Just one bowl and 8 simple ingredients are all that stand between you and this zippy, pillowy, crave-able cookie recipe!

Equipment

  • 1 Large Mixing Bowl or Stand Mixer
  • 1 Cookie Sheet – or baking sheet
  • 2 Shallow Bowls

Ingredients 

  • 1 (15.25 ounce) Box Lemon Cake Mix – (SEE NOTES)
  • ½ cup Unsalted Butter – softened to room temperature (1 stick)
  • 1 (8 ounce) brick Cream Cheese – softened to room temperature
  • 1 large Egg – at room temperature
  • 2 TBS Freshly Squeezed Lemon Juice
  • 2 tsp Freshly Grated Lemon Zest
  • ½ tsp EACH: Vanilla Extract & Lemon Extract
  • 1 cup Powdered Sugar – DIVIDED
  • 1/3 cup Granulated Sugar

Instructions

  • Make Lemon Cookie Dough: In a large bowl or a stand mixer, beat the butter on medium speed until it's soft and fluffy, about 1-2 minutes.
    Add the softened cream cheese and continue to beat until well incorporated, about 1 minute.
    Add the egg, lemon juice, fresh lemon zest, and both extracts. Beat well until combined and fluffy, about 1 minute.
    Sift the cake mix into the bowl. Beat on low or stir until just combined. (Note: Don’t beat too much or your cookie dough will become tough. The dough should be sticky.)
  • Chill: Cover the bowl tightly with plastic wrap. Place it in the refrigerator for 1 ½ hours or up to overnight, or in the freezer for 45 minutes.
    (Note: You want the dough to be completely chilled and cold to the touch – this is imperative for the "crinkle effect".)
  • Preheat Oven: Arrange the oven rack to the center position. Then close the oven door and preheat oven to 350 degrees F.
    Line a large cookie sheet with parchment paper or silicone baking mat and set aside.
    Pour ¾ cup powdered sugar into a shallow bowl and pour the granulated sugar onto a plate.
  • Portion Cookie Dough and Roll Dough into Balls: Use your hands, or a cookie scoop, to portion and roll the dough into 1-inch balls (roughly 1 ½ tablespoon each).
  • Coat Cookie Dough Balls in Sugars: Place each ball into the granulated sugar and roll to very lightly coat.
    Next, transfer the sugared cookie ball to the powdered sugar and roll it around so that it’s HEAVILY coated in the confectioners sugar; this is what gives the cookies their cracked appearance.
    Then, arrange the cookie balls 2-inches apart on the prepared cookie sheet. (SEE NOTES)
  • Bake Lemon Cookies: Bake the cookies in the preheated oven for 11-13 minutes, or until just barely browned on the bottom only (they should be overall pale in color and they will look soft in the middle).
    Remove from oven, place onto a wire rack, and let the cookies cool on the pan for 8 minutes.
    Immediately transfer the cookies to a cooling rack and allow to cool completely.
  • Serve Lemon Cake Mix Cookies: Dust the tops of cookies with remaining powdered sugar or dip the tops of the cookies gently in powdered sugar for a snow-capped cookie effect. Enjoy!

Notes

  • Cake mix: Use a moist-style cake mix for best results. Make sure you SIFT the cake mix into the bowl. Sifting the cake mix will result in cookies that taste more homemade.
  • Chilling dough: Chilling the dough makes it much easier to work with! Plus, it prevents the cookies from flattening out too much! And, if you want the classic crinkle appearance, the dough must be cold before baking! If you are in a hurry, split the dough in half and wrap each half in plastic wrap. Chilling the dough in smaller portions will help the process go faster!
  • Rolling dough: Cookie dough will be sticky. To prevent it from sticking, coat your hands lightly with powdered sugar.
  • Portioning dough: You should be able to fit 12 cookie dough balls on a cookie sheet. I do not recommend baking more than one sheet at a time. The dough needs to be cold when it goes into the oven in order to crack. I recommend portioning half the dough, rolling it in sugar and then baking. You can portion out the remaining dough while the first batch bakes, but do NOT roll it in powdered sugar until ready to bake. Store the portioned dough in the refrigerator.
  • Baking: Do NOT overbake the cookies. The edges and tops should not be browned at all.
  • Storage: Even though these cookies contain cream cheese, you do not need to refrigerate them! Store lemon cookies in an airtight container at room temperature. Cookies will stay soft and fresh for up to 5 days.
  • Freezer: Allow baked cookies to cool completely on wire rack. Place cookies on a cool cookie sheet. Transfer them to the freezer and flash freeze for 30 minutes. Once frozen, stack the cookies in a freezer-safe resealable bag or container. Store in freezer for up to 3 months. To serve, remove cookies from freezer at least 2 hours before enjoying.
  • Glaze: Instead of rolling the cookies in powdered sugar before baking, you can finish them with a lemon glaze! In a medium bowl whisk ¾ cup powdered sugar with 1 tablespoon of fresh lemon juice. Either drizzle over baked and cooled cookies or dip cookie tops into the glaze. Allow glazed cookies to sit for an hour so glaze can harden.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 24 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 147kcal    Carbohydrates: 26g    Protein: 1g    Fat: 5g    Saturated Fat: 3g    Cholesterol: 18mg    Sodium: 161mg    Potassium: 13mg    Fiber: 1g    Sugar: 17g    Vitamin A: 129IU    Vitamin C: 1mg    Calcium: 48mg    Iron: 1mg
Course: Dessert
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe. If you want to reference this recipe, please link directly back to this post.