Lemon cookies are one of my favorites! Less than five ingredients make this recipe simple and fun to make with kids. I also like the fact that you don’t have to be Betty Crocker to make this recipe, making it great for someone who is just getting into baking.
I didn’t have lemon extract on hand the first time I made this recipe but the lemon flavor still came shining through. Most reviews state to leave out the lemon extract and use fresh lemon juice in place of it to help out with the fruit loop taste that some have mentioned. I think trying the fresh lemon juice will help with the fruit loop taste but I love fruit loops!
The really cool thing about this recipe is that you can use literally any boxed cake mix flavor, making your options endless! So far I have made them using lemon and chocolate cake mix but I can’t wait to try more. Definitely keep this cookie in mind when you need something super quick to make and take. Enjoy!
Easy Lemon Cookies
adapted from this recipe
1 (18.25 ounce) box of lemon cake mix
1/3 cup vegetable oil
1 teaspoon lemon extract or 1 tablespoon fresh lemon juice (optional)
1/3 cup confectioners’ sugar
Preheat oven to 375 degrees. Line cookies sheets with parchment paper or use a cookie mat. Pour cake mix into a large bow. Stir in eggs, oil, and lemon extract or fresh lemon juice until well blended. Drop by teaspoonfuls into a bowl of confectioners’ sugar and roll to coat. I like to coat them generously so you can still see the powdered sugar after they are done baking. Place on cookie sheet and bake for 6-9 minutes. Cookies will be done when they have cracked on top and when bottoms are slightly brown.
Note: If you made your cookies larger using a tablespoon size scoop then be sure to adjust the time they cook and press cookie balls slightly down with the bottom of a glass so they will bake evenly. I like to adjust the oven temperature down a bit as well to 350 degrees. This will prevent the bottoms from browning too fast and allow the cookie to bake through.