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Close up photo of lemon cake mix cookies stacked on top of eachother

Lemon Cake Mix Cookies Recipe

A cake mix makes these cookies a snap to make. Add lemon zest, extract, and juice to a cake mix and you get super lemony cookies that taste like funfetti cake!
Course Dessert
Cuisine American
Keyword cake mix, cookie, lemon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 62kcal
Author Dorothy Kern
Cost $8


  • 1 15 ounce box yellow cake mix
  • ½ cup (113g) butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon lemon zest (about 1 medium lemon)
  • ½ cup rainbow sprinkles or 1 cup white chocolate chips


  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
  • Place cake mix in the bowl of a stand mixer fitted with the paddle attachment. (Alternately, use a large bowl and a hand mixer.) Add butter and egg and mix slowly until the butter works it’s way through the mix. Add the extracts, lemon juice, and zest. Stir until mixed, then stir in sprinkles.
  • Drop 2 tablespoon cookie dough balls onto your prepared cookie sheets. Bake for 8-12 minutes until the tops start to show cracks and they just start to get golden around the bottoms. Don’t over bake these, they’re better more underdone. Cool completely on cookie sheets, then remove to an airtight container. Will keep for up to 4 days or freeze for up to 1 month.



You can also use a white cake mix or a lemon cake mix. If using a lemon cake mix, omit lemon extract but I still love adding the fresh lemon juice.


Serving: 1cookie | Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 44mg | Potassium: 3mg | Sugar: 4g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg