Easy Lemon Cookies Recipe

My husband absolutely adored these cookies! Instead of using lemon extract, I opted for 1 tablespoon of lemon juice and added some lemon zest. The result was incredibly moist and delicious cookies. Update: I decided to make these cookies again but this time, I refrigerated the dough for approximately 24 hours before baking. The chilled dough was much easier to work with, less sticky than before. The cookies turned out even better than the first batch – slightly crispy on the edges and bottom, with a soft and chewy center. Additionally, the powdered sugar coating adhered better after chilling the dough. Refrigerating the dough was definitely a winning move. These cookies have become our absolute favorite!

I've made this recipe multiple times and it's always a hit - shoutout to Lissa for that! I did adjust the oven temperature to 350 degrees and baked them for 11 minutes. You can use any flavor of boxed cake mix. I made one batch with orange cake mix and added plenty of orange zest. Another batch was made with yellow cake mix, 2 teaspoons of almond flavoring, and mini chocolate chips. And the latest batch was a huge hit with a group of teenagers - I used chocolate cake mix, 2 teaspoons of almond flavoring, and cherry-flavored cranberries. The result? These chewy cookies, which I dubbed Chocolate Cherry Chewies, were a huge hit!

Delicious dessert, but there is a simpler recipe available! Mix a lemon cake mix with 1 egg and a container of Cool Whip. Don't forget to grease the cookie sheet before baking. I find that using Cool Whip makes the treats turn out lighter and tastier.

I tried two variations of this recipe with shredded coconut - one mixed into the batter and the other sprinkled on top and toasted. Both were delicious, but the toasted coconut was absolutely out of this world. If you're a fan of coconut, you've got to try it!

Overall, these cookies taste great and my husband loves them. However, they were a nightmare to handle as they stuck to everything, making it impossible to roll them in icing sugar. Instead, I sprinkled some on top but it didn't melt. The cookies didn't crack or look attractive, as they spread a lot and turned out thin. I substituted lemon juice for lemon extract and followed the recipe otherwise. After trying them again, here's what I discovered: in Canada, box cake mixes are smaller, so use less oil. Extra-large eggs add more liquid, so opt for medium or small eggs. For a stronger lemon flavor, add True Lemon crystals or unsweetened lemon Kool-Aid powder. If the dough is too sticky, gradually add all-purpose flour until it reaches the right consistency. Roll the cookies into balls, coat them in icing sugar, and place them on parchment paper on the cookie sheet. Following these tips, the cookies turned out awesome! I would make them again, armed with this advice.

Great recipe that is simple to follow. The end result is delicious. I didn't have lemon extract, so I substituted real lemon juice, which worked perfectly. Perfect for beginner bakers.

Super simple and mouthwatering! I added an extra dusting of powdered sugar as they cooled. As you can tell, some are already gone.