Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Combine the cake mix, oil and eggs in a large bowl. Add in 1 Tablespoon of fresh lemon juice and 1 Tablespoon of lemon zest. Stir together until combined. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).
Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Then roll dough balls into the powdered sugar. Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
Freezer instructions:Allow cookies to cool. Then freeze on a cookie sheet for 30 minutes. Once hard, stack in a freezer container or zip top bag for up to 3 months. Remove from the freezer 2 hours before serving.