Preheat the oven to 375 and line a baking sheet with parchment paper or silicone baking mat.

In a large mixing bowl mix together lemon cake mix, cooking oil and eggs using a wooden spoon, spatula or electric hand mixer on low.

Add in the lemon juice and lemon zest and continue mixing until everything is well incorporated. This is a very soft dough, if it is too soft you can add 1-2 tbsp of flour to thicken it a bit.

Place the bowl in the refrigerator and chill the cookie dough for 20-30 minutes. This helps the cookie dough thicken so it is easier to handle.

Place the powdered sugar in a shallow dish or bowl.

Using a cookie scoop or spoon scoop out dough about a tablespoon at a time into the powdered sugar. Turn the dough ball to coat with powdered sugar and transfer it to the prepared cookie sheet.

Repeat, placing the cookie dough balls about 2 inches apart until you’ve used all of the cookie dough.

Place the cookies in the oven and bake for 9-11 minutes or until the cookies are set.

Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before moving to a wire cooling rack to cool completely.