Satisfy your cookie monster cravings with this lip-smackin’ delicious Lemon White Chocolate Cake Mix Cookies Recipe!
Then… have fun indulging your cookie cravings even more when you make this tantalizing Cherry Cake Mix Cookies Recipe!
Lemon White Chocolate Cake Mix Cookies Recipe
There’s nothing quite as delicious as these Lemon White Chocolate Cake Mix Cookies!
Lemon lovers unite! But what really sends this Cake Mix Cookie Recipe to the land of over-the-top amazing are the White Chocolate Chips we mix into the batter!
YUM!
Julie writes: "This is my go to recipe! I’ve made this many times and every time it's a winner!! My friends and family love these!"
These Lemon White Chocolate Chip Cake Mix Cookies are so simple to make with just 4 ingredients. They really are the perfect solution for your lemon cravings!
So are you ready for the recipe?
You won’t believe how easy these white chocolate lemon cookies are to make…
Related: Easy Lemon Bars Recipe – 2 ingredients
Lemon White Chocolate Cake Mix Cookies Ingredients
It takes just a simple ingredients to make the BEST Lemon Cake Mix Cookies!
- Lemon Cake Mix
- White Chocolate Chips
- Butter – Vegetable Oil or Canola Oil can be substituted.
- Eggs
You know this cookie is easy when you only need 4 Ingredients!
Should Cookie Dough Be Chilled Before Baking?
Definitely… once you mix up your dough, it’s important to let it chill in the refrigerator.
After chilling, it will be so much easier to work with, and will prevent it from spreading too much.
This is the secret to baking up perfectly delicious and pretty Lemon Cake Mix Cookies!
Make Ahead Tips
These lemon cake mix cookies are SO easy to prep ahead of time!
The dough can be made ahead of time, then stored covered in the refrigerator up to 2 days prior to baking your lemon cookies.
Can You Freeze Lemon Cake Mix Cookies?
You sure can!
This Prep Ahead trick is my favorite way to save time later! Simply make up your dough balls, and freeze so they’re ready to go when you need them!
Learn here all about How to Freeze Cake Mix Cookies!
How to Make Lemon White Chocolate Cake Mix Cookies
It’s actually SO easy to make Lemon White Chocolate Chip Cookies with Cake Mix!
Here’s what you’ll do…
1. Start by mixing together the box Cake Mix, Butter, and Eggs until everything is well combined.
2. Then stir in your White Chocolate Chips.
3. Chill the dough in your refrigerator.
4. Then, while you are waiting for the dough to chill, line your baking sheets with some parchment paper.
5. Once the dough has finished chilling, remove it from the fridge and start rolling out your cookie dough into balls. Place the cookie dough balls onto the cookie sheets and bake the cookies in the oven per the instructions below.
6. When your cookies are done baking, remove them from the oven and baking sheets, and allow them to cool on some wire racks.
Now comes the best part… DEVOURING a fresh baked lemon cookie infused with white chocolate chips!!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How to Store Lemon Cake Mix Cookies
After your lemon cookies have baked and completely cooled, they will last well simply stored at room temperature, covered in an airtight container, for up to 3 days.
Lemon White Chocolate Cookies Mason Jar Gift
These Lemon White Chocolate Cookies also make a fabulous Gift in a Jar to give to friends and family!
Learn how to make them here…
Lemon Cookie Mix in a Jar Gift
Lemon White Chocolate Cookie Reviews
What Your Frugal Friends Are Saying About This Lemon White Chocolate Cookies Recipe…
One reader writes: “Winner! Whole family loved them”
Bri writes: “They were amazing!”
Lizette writes: “Delicious and so easy to make.”
Nat writes: “These are soooo easy to make and always a hit!!”
Julie writes: “This is my go to recipe! I’ve made this many times and every time it’s a winner!! My friends and family love these!”
Maddie writes: “Super yummy lemon cookies!! They were a hit at my party.”
Jackie writes: “So easy and everyone always loves them.”
Sarah writes: “Made them without the white chocolate chips, but drizzled some melted.white chocolate on them. Everyone liked them! I will make them again.”
Lauren writes: “These were a hit at a family reunion this weekend. I did half without white chocolate chips just to have variety. I drizzle-iced them all with a lemon juice/zest/powdered sugar mixture as well.”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Lemon White Chocolate Cookies Recipe
Ingredients
- 13.25 ounces Betty Crocker Lemon Cake Mix* (*if using Duncan Hines 15.25 oz box, increase Butter or Oil to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 2/3 cup White Chocolate Chips (10 ounces)
Instructions
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in White Chocolate Chips with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 - 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
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Tammy says
Has anyone added grated coconut to these cookies? We received cookies similar to this as part of a welcome gift at a hotel and they were out of this world yummy! Fortunately they included the recipe as part of the package – identical to this. BUT… I detected a hint of coconut which was not mentioned on the recipe card (I even thought I saw some pieces in the cookies). Any ideas? Maybe a tiny bit of coconut extract? I’d prefer real coconut but not sure what it would do to texture and baking time. TIA!
Heidi says
Hi Tammy ~ adding in coconut sounds like a delicious addition! I’ve added sweetened coconut flakes into this Strawberry Cake Mix Cookies, and it was so tasty!
https://thefrugalgirls.com/2013/08/strawberry-coconut-cake-mix-cookies.html
Being that these lemon cookies already have plenty of chocolate chips, I would try mixing in around 1/3 – 1/2 cup of sweetened coconut flakes, and see if that gets you to the flavor you’re looking for. Hope that helps! 🙂
Susan says
Do you prefer the melted butter or oil when making the lemon white chocolate cookies?
Thank you!
Heidi says
Hi Susan ~ I’ve tried them both ways, and they both taste great. However, if given the choice… I always opt for butter first. It gives them a little bit of a richer flavor. Hope that helps! 🙂
Christie says
This sounds so good! I love the lemon flavour and the addition of the white chocolate chips. Such a great combination.
Heidi says
Thanks so much, Christie! It really is the perfect blend of sweet and tang! 🙂
Teri L Bennett says
Can these be made up in advance and frozen until ready to bake?
Heidi says
Hi Teri ~ I like to freeze these prior to baking. You can learn more about How to Freeze Cake Mix Cookie dough here:
https://thefrugalgirls.com/2016/04/how-to-freeze-cake-mix-cookies.html
Hope that helps! 🙂
Shelley says
I made the Strawberry with White Chocolate for a “pink” dinner. We also had fresh strawberries with pound cake and whipped cream. I must say… most of the cake was left over but, the cookies were wiped out! A huge hit with my big family. Thanks for the recipe. I’m looking forward to repeating the Strawberry and going on to Lemon. (I wish they still stocked Orange cake mix at my stores… that might make a really zippy cookie for spring.
Rebecca Squires says
How many cookies does this recipe approximately make?
Kelly says
Very nice! I modified this a bit using what I had on hand. I used a lime cake mix instead of lemon, used 1/4 coconut oil and 1/4 c. applesauce and baked as bars in a 9×9 pan. Topped with sweetened coconut and placed under the broiler the last minute. Very summery. Thanks for the ideas!
Heidi says
Yummy ~ sounds delicious, Kelly!
Vera Beauvais says
can I use Betty Crocker cake mix
Heidi says
Hi Vera ~ yes… you can use Betty Crocker lemon cake mix, too. 🙂
Jacqui Wilkins says
This may seem like a silly question, but does it matter what brand cake mix you use? I made these with a store brand cake mix – and they were sooo greasy! I mean, the oil was just oozing all over the mix, even after they were chilled.
Heidi says
Hi Jacqui ~ yes… every cake mix is different, and I’ve had the best results with the Duncan Hines Lemon Supreme on this recipe. The others can give a different consistency. Hope that helps! 😉
Anette says
I made these lemon cookies for my 11 yo daughter and her friends after-school. I made them with 3/4 c of Skittles instead of white chocolate chips. The lemon and Skittles were a perfect combination. It was a big hit.
I found the recipe on Pinterest. Thank you for sharing your recipes. However, now that I’m here I will check out the rest of the fun stuff.
Kathy Lanzner says
Great goolgy moogly these look good. I’m stopping today to get the chips and make these up today. Thanks Heidi, thjis one is going on my pin board. yum!
Heidi says
I hope you love them, Kathy! 😉
Katie says
I just made this recipe. OMG!! They are soo good!
Only one note: make the cookie balls super small as they spread as they cook
Genna says
How many does this recipe make?
Heidi says
Hi Genna ~ approximately 2 dozen, give or take. 🙂
jen says
Do you refrigerate the dough?
Heidi says
Hi Jen ~ it’s not necessary, but yes… you can refrigerate the dough for about 15 minutes prior to baking if you’d like. Hope that helps! 😉