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If you love lemon, you’ll love these Lemon Cake Mix Cookies with white chocolate chips. Easy, fast, and super lemony delicious with just 4 ingredients and no mixer needed! These will be your favorite lemon cookies!

Close up of lemon white chocolate cake mix cookies

BEST Lemon Cake Mix Cookies

I love how easy cake mix cookies are! With just a few ingredients they always turn out and always taste amazing. I added white chocolate because I love the combination, but you can leave them plain for 3 ingredient cookies!

Why you’ll love this recipe

  • 4 ingredients
  • ONE BOWL – no mixer needed
  • TONS of lemon flavor
  • Use ANY brand lemon cake mix
  • Lots of white chocolate chips!
  • They freeze so well so they’re perfect for making ahead.
Overhead shot of all ingredients needed for lemon white chocolate cake mix cookies

Just 4 Ingredients

  1. Lemon Cake Mix: You can use any brand. The most common lemon cake mix brands are Duncan Hines and Betty Crocker.
  2. Unsalted Butter: You just need one stick (1/2 cup).
  3. Eggs: Be sure to use large eggs.
  4. White Chocolate Chips: Use your favorite brand.

Click to see the recipe card below for full ingredients & instructions!

Baking pan full of lemon white chocolate cake mix cookies, white chocolate chips and lemon slices

How to make Lemon Cake Mix Cookies

  • Mix: All you need is one bowl. Add the cake mix, melted butter and eggs to a large bowl and stir until smooth and thick. Then stir in the chocolate chips.
  • Scoop and Chill: Scoop 2-tablespoon sized balls of dough onto your cookie sheets. No need to space; we’re chilling them. Chill at least 30 minutes.
  • Bake: Bake the cookies 3-inches apart on cookie sheets until they just lose their glossy sheen.
Close up of lemon white chocolate cake mix cookies


Expert Tips

  • I always start with melted butter because then I don’t need a mixer.
  • Butter tastes so much better in cake mix cookies than oil!
  • Because of the melted butter and the 2 eggs, these cookies need to be chilled. No exceptions!
  • Even chilled, different brands will end up looking different. Duncan Hines cookies will be flatter than Betty Crocker ones, even if they are chilled the same amount of time.
Baking pan full of lemon white chocolate cake mix cookies, white chocolate chips and lemon slices


Why are my cake mix cookies flat?

These need to be chilled to stay puffy. Cake Mix Cookies flatten if they aren’t chilled properly, or depending on the brand. Duncan Hines flatten more than Betty Crocker.

Do I have to chill the cookie dough?

Yes you can’t skip the chilling.

Can I use softened butter?

You can use softened butter in place of the melted, or use vegetable oil. They still need to be chilled.

How to store cake mix cookies?

Store in an airtight container on the counter for up to 3 days. You can also freeze for up to 3 months.

Close up of lemon white chocolate cake mix cookies

Lemon White Chocolate Cake Mix Cookies Recipe

5 from 12 votes
Easy Lemon Cake Mix Cookies with white chocolate chips! These soft cookies are super easy to make and really delicious.
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Yield 24 cookies
Serving Size 1 cookie


  • ½ cup (113g) unsalted butter melted
  • 1 15.25 ounce box lemon cake mix
  • 2 large eggs
  • 1 ½ cups (255g) white chocolate chips
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  • Place butter, cake mix, and eggs in a large bowl. Stir or mix until combined and no lumps remain. Stir in white chocolate chips.
  • Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone baking mat.Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat. Immediately after removing from the oven press a few more white chocolate chips on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Recipe Video

Recipe Notes

  • Use any brand or flavor cake mix that is approximately 15-16 ounces in size.
  • Youcan do this same recipe using sugar-free cake mix as long as it’s around the same size box.

Recipe Nutrition

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 173mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see the complete list of Lemon Recipes

Cake Mix Cookie Recipes

Using a cake mix to make cookies is a hidden tip of mine – these Lemon White Chocolate Cake Mix Cookies are easy, fast and full of lemon flavor!

Last Updated on February 26, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. These cookies are absolutely yummy! Maybe one of the best cookies I’ve ever made. A friend of mine said they were a ”10”!!