3-Ingredient Lemon Cookies

These 3-ingredient lemon cookies have been my lazy-day baking secret for ages Whenever I crave something sweet and citrusy but do not want to fuss in the kitchen this simple cookie recipe swoops in and saves the day With nothing but a box of lemon cake mix eggs and some oil you get golden cookies bursting with fresh lemon flavor all in twenty minutes flat

I still remember making these for a friend’s surprise visit They disappeared so quickly I had to whip up a second batch before the kettle even boiled

Ingredients

• Lemon cake mix: Choose a good quality mix with real lemon flavor It brings all the zest and sweetness
• Large eggs: The eggs bind the dough and give the cookies a rich tender texture Use fresh eggs for best results
• Vegetable oil: Gives moisture and softness to every bite Any mild oil works I often use sunflower or canola

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and line a baking sheet with parchment paper This step helps the cookies bake evenly and saves you from stuck-on messes later

Combine Wet Ingredients:

Crack your eggs into a large bowl then pour in the vegetable oil Whisk thoroughly until you no longer see streaks of yolk or oil This ensures a smooth base for your dough

Make the Dough:

Pour the lemon cake mix into the bowl with your wet ingredients Stir with a spoon or spatula until everything just comes together into a soft sticky dough Try not to overmix or your cookies may turn dense

Shape the Cookies:

Grab tablespoon-sized portions of dough and roll between your palms until you have smooth balls Place each ball on your baking sheet leaving about two inches between cookies For a fun crinkle effect roll each dough ball in powdered sugar before baking

Bake:

Slide your pan into the oven and bake for nine to eleven minutes The edges should look lightly golden but the centers will still feel a touch soft That is perfect they will set as they cool

Cool the Cookies:

Let the cookies rest on the baking sheet for five minutes after baking then move them to a wire rack This lets them finish setting up and keeps the bottoms from getting too brown

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Lemon cake mix is my favorite shortcut ingredient It never lets me down and always brings out smiles I remember making these cookies for my sister when she was feeling homesick She said the lemony aroma made her feel like she was back in our childhood kitchen

Storage Tips

Let cookies cool completely before storing or stacking If you keep them in an airtight container at room temperature they stay soft for up to four days If you want to keep them longer pop them in the freezer They defrost in minutes and taste freshly baked every time

Ingredient Substitutions

You can swap in any flavor cake mix for the lemon chocolate strawberry or even spice cake for a different twist I have tried using melted butter instead of oil when I want richer cookies If you want extra lemon punch add grated lemon zest to the dough

Serving Suggestions

Serve these lemon cookies as a light dessert after dinner I love to pair them with a hot mug of tea or an ice-cold glass of milk If you are feeling fancy drizzle with a little homemade lemon glaze and sprinkle with zest for a pretty party tray

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Quick History

Many boxed cake mix cookie recipes date back to the mid twentieth century when home bakers were looking for speedy sweet treats The lemon flavor is especially popular for spring and summer celebrations Today these cookies keep their place as a homey classic

Frequently Asked Questions

→ Can I use another flavor of cake mix?

Yes, you can swap in other cake mix flavors like strawberry or chocolate for a different twist.

→ How do I make the cookies more lemony?

Add lemon zest or a little fresh lemon juice to heighten the citrus flavor.

→ Why are my cookies sticky before baking?

The dough’s stickiness is normal due to the oil and eggs; chilling briefly can make handling easier.

→ Can I freeze the baked cookies?

Absolutely! Store cooled cookies in an airtight container and freeze for up to two months.

→ Is vegetable oil required, or can I substitute?

Mild oils like canola or sunflower work well, or try melted butter for a richer flavor.