The basic cake mix cookie with a twist.

Lissa
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.

  • Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Nutrition Facts

87.1 calories; 1.2 g protein; 11.6 g carbohydrates; 14 mg cholesterol; 106.7 mg sodium. Full Nutrition

Reviews (1459)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2006
My hubby loved them! I used 1 tbsp of lemon juice and some lemon zest instead of lemon extract. They were really moist and delicious. UPDATE: I made these again and refrigerated the dough for about 24 hours before I made the cookies. The dough was easier to handle after being in the frig- not as sticky. They also came out even better than the first time I made them...a bit of crispiness on the bottom and around the sides and soft inside. The powdered sugar seemed to adhere better, too. Putting the dough in the frig was definitely a good idea. These are our favorite! Read More
(1292)

Most helpful critical review

Rating: 2 stars
11/01/2005
I thought these were just okay. The good: great texture very chewy and practically no effort to make. The bad: couldn't get past the "fruit loops" taste from the boxed lemon mix even after I added 2T of pure lemon juice. Maybe I'll try a white cake mix and add lots of real lemon juice. Read More
(156)
1856 Ratings
  • 5 star values: 1344
  • 4 star values: 331
  • 3 star values: 127
  • 2 star values: 34
  • 1 star values: 20
Rating: 5 stars
12/19/2006
My hubby loved them! I used 1 tbsp of lemon juice and some lemon zest instead of lemon extract. They were really moist and delicious. UPDATE: I made these again and refrigerated the dough for about 24 hours before I made the cookies. The dough was easier to handle after being in the frig- not as sticky. They also came out even better than the first time I made them...a bit of crispiness on the bottom and around the sides and soft inside. The powdered sugar seemed to adhere better, too. Putting the dough in the frig was definitely a good idea. These are our favorite! Read More
(1292)
Rating: 5 stars
10/23/2005
These are delicious and so simple!! My grandmother, who bakes for everyone else but rarely eats her own goodies just loves these. Let them turn just golden on the edges and they turn out great. I have also used this recipe ratio to create other kinds of cookies - basically any cake mix with 2 eggs and 1/3 c. oil and add whatever you like - chocolate tends to absorb more liquid so I add a couple tablespoons of chocolate sauce... Try the spice cake cookies at Christmas - YUM!! Much thanks to Lissa - this is a winner! Read More
(543)
Rating: 5 stars
07/28/2003
I didn't have any lemon extract, so used 1 package of unsweetened lemonade flavored Kool-aid, and the flavor just POPS in your mouth!! Definitely added a nice lemony tang! Also, since powdered sugar has a lower burn point that granulated, I put the cookies on the sheets (I use parchment paper) and just dusted the tops. This is a keeper recipe...have to keep the recipe..the cookies didn't last long. Loved the crisp outside and chewy center...but don't overbake! When you think they aren't done...they are. Read More
(476)
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Rating: 5 stars
03/08/2010
Wonderful easy recipe! For an extra lemon "bite" double the lemon extract and add 1 tsp of lemon rind. Superb!!! Read More
(313)
Rating: 5 stars
09/16/2005
I have used this recipe several times and it is always a hit - so, thanks Lissa. I did have to lower the oven to 350 and cooked for 11 min. You can use any flavor box mix. I did one with orange cake mix and lots of orange zest. Another one was yellow cake mix, 2 tspn Almond flavoring and tiny choc chips. The most recent one I used for a crowd of teenage kids was chocolate cake mix, 2 tspns almond flavoring and CHERRY flavored cranberries. WOW did they love these chewie cookies. I called them Chocolate cherry chewies! Read More
(277)
Rating: 4 stars
09/25/2007
My husband and I loved these. I used 1 Tbsp lemon juice in place of the lemon extract, much better flavor. If you prefer a crisper cookie push the ball down a little before baking and bake them till browned. Yum! Read More
(209)
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Rating: 2 stars
10/31/2005
I thought these were just okay. The good: great texture very chewy and practically no effort to make. The bad: couldn't get past the "fruit loops" taste from the boxed lemon mix even after I added 2T of pure lemon juice. Maybe I'll try a white cake mix and add lots of real lemon juice. Read More
(156)
Rating: 3 stars
02/21/2004
Easy to make, yes, but they really needed more lemon flavor. I added extra lemon extract and lemon zest, and they still were just "sweet" not "tangy". I would add at least 1 1/2 tsp lemon zest and 2 tsp lemon extract! Chill to make the dough less sticky before scooping into balls. On a side note, if you add 1-2 cups of rice krispies to the dough, it adds a nice crunch! Read More
(116)
Rating: 5 stars
12/19/2007
Very easy and versatile, too. My husband did a cookie exchange at his workplace (guess who made the cookies). I made lemon, strawberry (used strawberry extract instead of lemon) and carrot cake (used 1/8 tsp of ground ginger and a tsp of vanilla). Oh, and I did cook mine for 10 minutes. I guess ovens are different. Delicious! Read More
(111)