Are you ready to tantalize your taste buds with a burst of zesty lemon flavor? Look no further, because we’ve got the perfect treat for you! These mouthwatering lemon cookies are not only incredibly delicious but also ridiculously easy to make.
With just a few simple ingredients and a box of cake mix, you’ll have a batch of heavenly, citrus-infused cookies in no time.
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Why You Will Love Ultimate Easy Lemon Cookies
There are so many reasons why you’ll love this simple lemon cookie recipe. It’s incredibly easy to make with minimal effort and time, and it requires only a few basic ingredients. Plus, the cookies come out wonderfully soft yet chewy, making them impossible to resist! They pair perfectly with a glass of cold milk or a hot cup of coffee for an extra special treat.
Whether you’re a seasoned baker or a complete novice, this recipe is guaranteed to bring a smile to your face. The tangy lemon flavor combined with the soft and chewy texture of these cookies creates a delightful sensory experience that will leave you craving more. It’s the perfect balance of sweet and tart, making it an ideal treat for any occasion.
Can I Use Lemon Juice Instead Of Lemon Extract?
Yes, you can definitely use lemon juice instead of lemon extract in this recipe. Lemon juice will provide a natural and vibrant lemon flavor to your cookies. However, it’s important to note that lemon juice is more acidic than lemon extract, so you may need to adjust the measurements accordingly.
Typically, you can substitute 1 teaspoon of lemon extract with 2 tablespoons of lemon juice. Keep in mind that lemon juice may add a bit more moisture to the cookie dough, so you may need to make slight adjustments to the other ingredients, such as adding a bit more flour if the dough becomes too sticky.
How To Make Ultimate Easy Lemon Cookies
Ingredients
- 1 box lemon cake mix
- 1 (8 ounce) tub Cool Whip, thawed
- 1 egg
- 1 cup powdered sugar
Directions:
Preheat oven to 350F. Line cookie sheets with parchment paper; set aside.
In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring.
Pour the powdered sugar out onto a plate. Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time.
Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball. Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
Bake the cookies at 350F for 8-10 minutes until set.
Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Notes
- I could only find Kroger brand extra creamy whipped topping when I went to the grocery store. Regular Cool Whip, extra creamy, and store brand will all work fine.
- The cookies keep well at room temperature for up to five days. They also freeze well for up to three months.
More Quick and Easy Cookie Recipes
Ultimate Easy Lemon Cookie Recipe with Cake Mix
Ingredients
- 1 box lemon cake mix
- 1 tub 8 ounce tub Cool Whip, thawed
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper; set aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring.
- Pour the powdered sugar out onto a plate. Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time.
- Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball. Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
- Bake the cookies at 350F for 8-10 minutes until set.
- Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Notes
- I could only find Kroger brand extra creamy whipped topping when I went to the grocery store. Regular Cool Whip, extra creamy, and store brand will all work fine.
- The cookies keep well at room temperature for up to five days. They also freeze well for up to three months.
Nutrition
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