Description
These Lemon Cake Box Cookies are a delightful and easy-to-make treat featuring bright lemon flavor with a soft, cakey texture. Made from a simple lemon cake mix base enriched with fresh lemon juice and zest, these cookies are rolled in powdered sugar for an extra sweet touch. Perfect for a quick dessert or tea-time snack, they bake up light and fluffy with a luscious lemon punch.
Ingredients
Scale
Dry Ingredients
- 1 box lemon cake mix (15.25 oz)
- â…“ cup powdered sugar (for rolling)
Wet Ingredients
- ¼ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Mix Dough: In a large bowl, combine the lemon cake mix, vegetable oil, eggs, lemon juice, and lemon zest. Stir with a spatula until the dough is well combined and sticky.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to firm up the dough, making it easier to handle.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape Cookies: Scoop about 2 tablespoons of the dough and roll it into balls. Then, roll each dough ball in powdered sugar until fully coated.
- Bake: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the cookies are set, puffy, and not browned.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container.
Notes
- Chilling the dough is essential for easier handling and better cookie shape.
- Do not overbake; cookies should not brown but remain soft and cakey.
- Use fresh lemon zest for the best bright lemon flavor.
- These cookies keep well in an airtight container for up to 3 days.
- If you like a stronger lemon glaze, you can drizzle a simple lemon icing over the cooled cookies.
