Description
These easy lemon cake mix cookies are quick to make with 5 ingredients! So soft and chewy, they’re infused with fresh lemon flavor and rolled in sugar for crunch. Add in white chocolate chips for a delicious sweet-tart treat.
Ingredients
- 1 box (15.25oz) Duncan Hines Lemon Cake Mix
- ½ cup (113g) Unsalted butter, melted
- 2 Large eggs
- 1 teaspoon Pure Lemon extract (or fresh lemon juice)
- Zest from 1 large lemon
- Sparkling Sanding Sugar for coating (1/3-1/2 cup)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet
- In a large mixing bowl, combine all the ingredients (except the sanding sugar) and mix until well combined. The dough will be thick.
- Use a large cookie scoop to portion out the dough. Roll each ball of dough in the sanding sugar then place the dough about 2 inches apart on the prepared baking sheet.
- Bake for 11-13 minutes. The center of the cookies should be slightly under-baked but not too gooey. Use a toothpick inserted into the center of a cookie to check for doneness.
Notes
- This is based on a Duncan Hines Cake Mix which is 15.25 oz. Other brands that may be 13.25o size cake mix, add 1/2 cup all-purpose flour to make up the difference.
- Optional add-in: ¾ cups white chocolate chips, save a few to put on top right when they come out of the oven.
- Don’t skip the sanding sugar! This gives the cookies a nice crunch and a little bit of sweetness.
Storing:
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- To store. These lemon cake mix cookies store well at room temperature for 3-4 days. Be sure to keep them in an airtight container.
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- Freeze. You can also freeze your cookies for up to 1 month. Defrost them on the countertop before serving.
Nutrition
- Serving Size: 1 Cookie
- Calories: 242
- Sugar: 0.1 g
- Sodium: 114.8 mg
- Fat: 12.5 g
- Carbohydrates: 31 g
- Fiber: 0.1 g
- Protein: 2.4 g
- Cholesterol: 56 mg