Preheat oven to 350° Fahrenheit. Place the powdered sugar in a bowl and set aside.
Line a baking sheet with a parchment paper.
In a medium bowl, add the cake mix, oil, eggs and lemon juice in a large bowl and mix well with an electric stand mixer or hand mixer. The dough will be thick.
Using a 1 tablespoon cookie scoop or spoon, scoop a dough ball into the bowl of powdered sugar. Roll the dough gently to coat well. The dough will be sticky.
Place the coated dough balls on lined baking sheet 2 inches apart.
Bake for 9-11 minutes. Don't let the cookies brown. Remove them from the oven before they get brown so they stay soft.
Allow to cool on the baking sheet. They will be very soft and will fall apart if you move them when they are warm. After they are cool, transfer them to a cooling rack.
Store in an airtight container at room temperature.
Notes
If you'd like your cookies thicker, chill the dough for about 1 hour before scooping.The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**