Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

In a large mixing bowl, combine the lemon cake mix, vegetable oil, large eggs, and the zest from one lemon. Using an electric mixer on low speed, or a sturdy spoon, mix until a soft, uniform dough forms. Be careful not to overmix; stop once no dry streaks of cake mix remain.

If your dough feels too sticky to handle, cover the bowl with plastic wrap and chill it in the refrigerator for 15-20 minutes. This step helps the cookies maintain their shape and prevents excessive spreading during baking.

Pour the powdered sugar into a small, shallow bowl. Scoop rounded tablespoons of the cookie dough and roll them gently between your palms to form smooth, 1-inch balls. Roll each dough ball generously in the powdered sugar until it's completely coated.

Place the coated cookie balls about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes. The cookies are done when the edges are lightly set and very lightly golden, and the centers still look slightly soft and puffy. They will firm up as they cool. Do not overbake, or they will lose their chewiness.

Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Enjoy the bright lemon flavor!