Lemon Poppyseed Cake Mix Cookies
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These bright and citrusy Lemon Poppyseed Cake Mix Cookies are crispy on the outside, doughy on the inside, packed with poppy seeds, and drizzled with an easy lemon glaze. Whether made with boxed cake mix from the store or Homemade Yellow Cake Mix, they come together quickly.
Why You’ll Love This Recipe
- The flavor – These were my favorite cake mix cookies of all the flavors. I think they’d be perfect for Easter Lunch or for a spring or summer picnic.
- Simple ingredients – The cookies themselves only require 6 ingredients.
- Versatile – You can use store-bought yellow cake mix or our Yellow Cake Mix. Both have been test and work well.
- Rigorously tested – Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it.
Ingredients
The ingredients for Lemon Cake Mix Cookies are so simple! Here is what you’ll need.
Ingredient Notes:
- Yellow Cake Mix (or store-bought yellow cake mix) – Store-bought lemon cake mix can be substituted for our Simple Yellow Cake Mix, but be sure to omit the lemon zest and extract from the dough. If using a store-bought cake mix, the weight needs to be 15.25 ounces. Anything less than that may result in cookies that won’t fully set.
- Any neutral oil will work, such as avocado oil (our favorite), vegetable oil, canola, etc.
Cooking Notes from Our Pastry Chef
Our pastry chef, Rachel Riegel, made these notes during her many tests of these cookies:
- If the glaze is not covered after preparing it, it will harden. So use it right away or cover the surface with plastic wrap until ready to use.
- For a sweeter glaze, decrease the lemon juice to a ½ tablespoon and increase the milk to 1 ½ tablespoons.
- If the cookies are glazed, they should be stored in the fridge, however they can be served at room temperature.
- Some other mix-in and substitution ideas:
- Add white chocolate chips.
- Substitute orange for lemon.
- Add 2 teaspoons of blueberry syrup or jam to the glaze.
How to Make Lemon Poppyseed Cake Mix Cookies
Prep
Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
Mix Ingredients
In a medium bowl, whisk together eggs, oil, and vanilla and lemon extracts, and lemon zest until fully combined. Add cake mix and poppy seeds to liquid ingredients and stir with a spatula or spoon to form a smooth dough.
Portion & Bake
Form round balls using 2 rounded tablespoons of dough and place 3-4 inches apart on the cookie sheet.
Bake for 13-15 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
Glaze
While the cookies are baking, whisk together all ingredients until fully combined and no lumps remain. Adjust consistency as needed with milk or powdered sugar. Cover and set aside.
Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once fully cooled, drizzle with glaze and let harden. You can also sprinkle with a few extra poppy seeds, if you want.
Store the iced cookies in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
How to Freeze Lemon Cake Mix Cookies
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or freezer-safe bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
FAQs
Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. However, if they have an icing on them that has milk or cream in it, the cookies will need to be stored in the refrigerator not at room temp.
They are so soft and cakelike – they practically melt right in your mouth. These cookies stay soft throughout and don’t form much of a crust on the bottom – you can either use a spatula to transfer them to the wire rack or just pull them right off the parchment (none of them stuck or ripped).
Because these cookies do not spread much as they bake, you can flatten dough with the bottom of a glass or measuring cup (spray with cooking spray to avoid sticking to cookie dough).
Yes, you can leave poppyseeds out of the recipe and it will work fine.
Want More Cake Mix Cookies?
See All Cake Mix Cookie RecipesDid you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Lemon Poppyseed Cake Mix Cookies
These bright and citrusy Lemon Poppyseed Cake Mix Cookies are crispy on the outside, doughy on the inside, packed with poppy seeds, and drizzled with an easy lemon glaze.
Ingredients
Cookie Dough:
- 2 eggs
- 1/2 cup avocado oil
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 2 teaspoons poppy seeds
- Zest of 1 lemon (set aside a small pinch for glaze)
- 1 batch of Yellow Cake Mix or 1 (15.25-ounce) box of yellow cake mix
Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
- Pinch lemon zest
- Pinch salt
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Instructions
Make It Now:
- Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
- Wet Ingredients: In a medium bowl, whisk together eggs, oil, and vanilla and lemon extracts, and lemon zest until fully combined.
- Combine: Add cake mix and poppy seeds to liquid ingredients and stir with a spatula or spoon to form a smooth dough.
- Portion: Form round balls using 2 rounded tablespoons of dough and place 3-4 inches apart on the cookie sheet.
- Bake: Bake for 13-15 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
- Glaze: While the cookies are baking, whisk together all ingredients until fully combined and no lumps remain. Adjust consistency as needed with milk or powdered sugar. Cover and set aside.
- Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once fully cooled, drizzle with glaze and let harden. Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Excess glaze can also be stored in the fridge, covered, for 3-4 days.
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
Notes/Tips
- Using our homemade yellow cake mix will result in cookies that are thinner, crispy on the outside, and doughy in the middle (but include NO additives or preservatives). Using a store-bought mix will create thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
- Keep the glaze covered when not using, otherwise it will harden on top.
- If the cookies are glazed, they should be stored in the fridge, however they can be served at room temperature.
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
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