Ingredients
Main
- 1 (15.25 oz / 432 g) box lemon cake mix
- 2 large eggs (room temperature)
Recommended
- 1 teaspoon fresh lemon zest
- ½ teaspoon pure vanilla extract
Optional Toppings
- Powdered sugar
- Lemon glaze
- White chocolate drizzle
- Rainbow sprinkles
- Extra lemon zest
Instructions
Step 1
Preheat oven to 350°F (175°C).
Line one large baking sheet with parchment paper.
Step 2
In a large bowl combine
- lemon cake mix
- eggs
Mix until a thick dough forms.
Fold in vanilla and lemon zest if using.
Do not add water, milk or oil.
Step 3
Using a medium cookie scoop (about 1½ tablespoons), portion dough.
Place cookies about 2 inches apart.
Do not flatten.
Step 4
Bake
10–12 minutes
Edges should barely turn golden.
Centers should still appear soft.
Step 5
Cool on baking sheet
5 minutes
Transfer onto cooling rack.
Dust with powdered sugar or drizzle lemon glaze.
Serve.
Notes
✔ Room-temperature eggs mix easier.
✔ Fresh lemon zest greatly improves flavor.
✔ Never overbake.
✔ Cookies continue baking after leaving the oven.
✔ For slightly crisp edges, bake on a light aluminum baking sheet lined with parchment paper.
✔ For richer flavor, add 1 tablespoon melted unsalted butter (optional).
✔ Dough should remain thick and sticky.
- Prep Time: 8 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian