1 box (15.25 oz) lemon cake mix

2 large eggs

1/3 cup vegetable oil (or melted butter)

1 teaspoon lemon zest (optional)

1/2 cup powdered sugar (for coating, optional)

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Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, combine the cake mix, eggs, oil, and lemon zest until a thick dough forms.

(Optional) Roll the dough into balls, then roll in the powdered sugar.

Place the balls on the baking sheet, spacing them about 5 cm apart.

Bake for 9 to 11 minutes, until the edges are set.

Let stand on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Do not overmix the dough, or the cookies will become tough.

For well-shaped cookies, use a cookie scoop.

If the dough is sticky, refrigerate it for 15 minutes before handling.

Watch carefully: remove the cookies when they look slightly undercooked in the center.

Add a lemon glaze for an extra flavor boost (mix powdered sugar and lemon juice).