Mix together the cake mix, oil and eggs. Then add 1 Tablespoon each fresh lemon juice and zest and mix until combined. At this point, I recommend refrigerating the dough for about 15 to 20 minutes so that it’s easier to work with.
Scoop the dough into balls, then roll into powdered sugar. I like to use a medium cookie scoop or spoon to ensure my cookies are evenly sized. Then place on a lined baking sheet.
Bake at 350°F for about 9 to 11 minutes, or until the cookies are set (but not brown). Let cool on the pan for a few minutes, then move to a cooling rack to cool completely.