If you love lemon, these lemon cake mix cookies are a must. They’re extra soft, slightly gooey, and studded with sweet white chocolate chips.
I enjoy anything citrus, and these lemon cookies deliver a bright, sunny lemon flavor in a quick, five-ingredient recipe. They bake up thick and tender with a soft, slightly underbaked center and pockets of melted white chocolate. This recipe is a simple way to satisfy a cookie craving and have fresh cookies from the oven in minutes.
The inspiration came after a cake-mix-based strawberry cookie recipe. A reader who couldn’t find strawberry cake mix swapped in lemon cake mix and used white chocolate chips instead of semi-sweet. The adaptation sounded delightful, so I tested the idea—and these lemon cake mix cookies were a hit.
Lemon Cake Mix Cookie Recipe
These cookies come together quickly. The batter takes about five minutes to prepare.
- Beat together the softened butter, cream cheese, and eggs until smooth.
- Add the lemon cake mix. If the mix is lumpy, sift it before combining.
- Fold in the white chocolate chips.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake at 350°F (175°C) for 7–9 minutes, until the tops look set. Press a few extra white chocolate chips onto each warm cookie, if desired.
The dough is sticky, so a cookie scoop is helpful. If you don’t have one or find the dough hard to handle, chill it in the refrigerator for 15–30 minutes to firm it up before scooping.
For a more pronounced lemon taste, fold in a tablespoon of fresh lemon zest. I’ve made these both with and without zest and they’re delicious either way.
These lemon cake mix cookies are soft, tender, and loaded with white chocolate—an easy, slightly different cookie that’s perfect when you want a bright citrus treat without a lot of fuss.
Lemon Cake Mix Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese
- 2 large eggs
- 1 box lemon cake mix, 515g or 18 oz
- 3/4 cup white chocolate chips
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, beat the butter and cream cheese until smooth. Add the eggs and beat until combined.
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Sift the lemon cake mix into the bowl and mix until incorporated.
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Stir in the white chocolate chips.
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Drop tablespoon-sized portions of dough 2 inches apart on a lined baking sheet.
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Bake for 7–8 minutes, until the tops look set. Optionally press a few extra white chocolate chips onto each cookie as they come out of the oven.
Notes
Nutrition
If you love lemon, try these other favorites:
- Lemon Cheesecake with Blueberry Compote
- Lemon Loaf
- Lemon Blueberry Muffins