These lemon cake mix cookies (or you might call them lemon crinkle cookies) are made with a box of lemon cake mix, lemon zest, and lemon juice for ultimate citrus flavor.
With mixer on medium speed, beat cream cheese and butter together until creamy.
Add lemon juice, lemon zest, and egg. Mix until homogenous.
Add in cake mix and mix on low speed until incorporated. Turn up mixer and mix until homogenous. You may need to scrape the bowl and mix again.
Preheat oven to 350 F.
Cover dough with plastic wrap and refrigerate for 30 minutes.
Measure out heaping tablespoons of dough and roll between your palm. Dough may still be sticky.
Roll each ball in powdered sugar and place on a parchment paper lined baking sheet, 2 inches apart.
Bake for 11-13 minutes (12 was perfect for us). Remove from oven and allow to rest on baking sheet for 3 minutes, then carefully move cookies to cooling rack.
Video
Notes
You should only need 1 medium-large lemon for this recipe.
Spraying your hands with cooking spray can help keep the dough from sticking to your hands.
The powdered sugar step is just for decoration and can be eliminated.
Dough can be made 3 days ahead and stored in the refrigerator.
Cookies should be stored in a covered container at room temperature for up to 5 days.