Ingredients
Scale
- 1 box lemon cake mix
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: 1 cup white chocolate chips or fresh lemon zest
- Optional for rolling: granulated sugar or powdered sugar
Instructions
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together eggs, oil, and vanilla extract until smooth.
- Gradually add lemon cake mix while stirring gently until dough comes together.
- Fold in white chocolate chips or lemon zest if using.
- Scoop or spoon dough balls about 1 to 1.5 inches wide.
- Optionally, roll dough balls lightly in granulated sugar for sparkle and sweetness.
- Place dough balls on baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes until edges are lightly golden; centers may look soft.
- Let cookies rest on baking sheet for 2 to 3 minutes to firm up.
- Transfer cookies to a wire cooling rack to cool completely.
- Optional: Mix powdered sugar with fresh lemon juice to make a glaze and drizzle over cooled cookies.
Notes
For best flavor, use freshly grated lemon zest., Mix dough only until combined to keep cookies tender., If dough is too soft or sticky, chill for 10 minutes before shaping., Rolling dough balls in granulated sugar before baking adds a lightly crunchy texture., Chopped nuts like almonds or walnuts can be added for crunch., Cookies can be frozen up to 3 months in a sealed bag., White or dark chocolate chips or dried fruit are great mix-in options., Self-rising cake mix can be used; cookies may spread differently but remain tasty.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 90-120 calories per cookie (varies with add-ins)
- Fat: 3-5 grams per cookie
- Carbohydrates: 15-20 grams per cookie
- Protein: 1-2 grams per cookie