Zest your lemon before cutting it in half to juice, capturing maximum lemon flavor in the zest while the fruit is still whole and easier to handle.

Stir the cake mix, oil, eggs, and lemon juice until just combined—overmixing develops gluten and creates tough, dense cookies instead of light, tender ones.

Refrigerate the dough for 15-20 minutes before baking to prevent excessive spreading and achieve chewier cookies with more defined edges.

Use eggs at room temperature for better emulsification with the oil, creating a smoother batter and more evenly textured cookies throughout.

Remove cookies from the oven when the edges are set but centers still look slightly underdone—they'll continue cooking on the hot pan and stay moist and tender.