Lemon Cake Mix Cookies

Why Make This Recipe

Lemon Cake Mix Cookies are a delightful treat that is quick and easy to make. If you love the fresh, zesty flavor of lemon, this recipe is perfect for you. The combination of cake mix and cream cheese gives these cookies a soft and chewy texture that is hard to resist. Plus, they are rolled in powdered sugar for an extra touch of sweetness. Whether for a party, a cookie jar at home, or just a snack, these cookies are sure to please everyone!

How to Make Lemon Cake Mix Cookies

Ingredients

• Lemon cake mix – 1 box (15.25 oz)
• Cream cheese, softened – 4 oz
• Unsalted butter, softened – ¼ cup
• Egg, room temperature – 1 large
• Vanilla extract – 1 teaspoon
• Powdered sugar – ½ cup (for rolling)
• Butter – 2 tablespoons (for glaze)
• Powdered sugar – 1 cup (for glaze)
• Milk – 2–3 tablespoons
• Vanilla extract – ½ teaspoon

Directions

Mix the Sticky Dough
Preheat the oven to 350°F. In a large bowl or stand mixer, combine the lemon cake mix, softened cream cheese, butter, egg, and vanilla. Mix until fully blended. The dough will be thick and sticky—this is normal.

Scoop and Roll
Use a medium cookie scoop (about 1½ tablespoons) to portion out the dough. Roll each portion into a ball and then roll generously in powdered sugar to coat completely.

Bake
Place the dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until they are puffed and cracked but still soft. Be careful not to overbake. Let them cool completely before glazing.

Whisk the Glaze
Melt 2 tablespoons of butter and whisk it together with powdered sugar, vanilla, and milk. You can use 2 tablespoons of milk for piping or 3 tablespoons for dipping.

Glaze and Serve
Drizzle or dip the cooled cookies in the glaze. Allow the glaze to set before serving.

How to Serve Lemon Cake Mix Cookies

Lemon Cake Mix Cookies can be served on a platter for gatherings or enjoyed from a cookie jar at home. They pair wonderfully with a cup of tea or coffee. You can also add some lemon zest on top of the glaze for an extra citrus kick.

How to Store Lemon Cake Mix Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are fully cooled before you place them in a freezer-safe bag or container.

Tips to Make Lemon Cake Mix Cookies

1. Temperature Checks: Make sure your butter and cream cheese are at room temperature for easier mixing.
2. Don’t Overbake: Keep an eye on the cookies in the oven; they’re best when they are soft and not too golden.
3. Experiment with Flavor: You can add lemon zest to the dough for a stronger lemon flavor.
4. Avoid Sticky Fingers: Use cooking spray on your hands when rolling the dough to prevent sticking.

Variation

For a twist, try adding white chocolate chips or nuts to the dough before baking. You can also swap the lemon cake mix for another flavor if you prefer.

FAQs

1. Can I use reduced-fat cream cheese?
Yes, reduced-fat cream cheese will work, but the cookies may not be as rich and creamy.

2. Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to three days before baking.

3. What should I do if my dough is too sticky?
If the dough is too sticky to handle, you can chill it in the fridge for about 30 minutes before rolling.

Lemon Cake Mix Cookies

Delightful lemon-flavored cookies made with cake mix and cream cheese, rolled in powdered sugar for extra sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 box Lemon cake mix – 1 box (15.25 oz)
• 4 oz Cream cheese, softened – 4 oz Make sure it's at room temperature.
• ¼ cup Unsalted butter, softened – ¼ cup Should be at room temperature.
• 1 large Egg, room temperature – 1 large
• 1 teaspoon Vanilla extract – 1 teaspoon
• ½ cup Powdered sugar – ½ cup (for rolling) For coating the cookies.

For the Glaze

• 2 tablespoons Butter – 2 tablespoons (for glaze) Melted.
• 1 cup Powdered sugar – 1 cup (for glaze)
• 2-3 tablespoons Milk – 2–3 tablespoons Use 2 tbsp for piping and 3 tbsp for dipping.
• ½ teaspoon Vanilla extract – ½ teaspoon

Method

 

Mix the Sticky Dough

1. Preheat the oven to 350°F.
2. In a large bowl or stand mixer, combine the lemon cake mix, softened cream cheese, unsalted butter, egg, and vanilla.
3. Mix until fully blended; the dough will be thick and sticky—this is normal.

Scoop and Roll

1. Use a medium cookie scoop (about 1½ tablespoons) to portion out the dough.
2. Roll each portion into a ball and then roll generously in powdered sugar to coat completely.

Bake

1. Place the dough balls on a parchment-lined baking sheet.
2. Bake for 9–10 minutes until they are puffed and cracked but still soft. Be careful not to overbake.
3. Let them cool completely before glazing.

Whisk the Glaze

1. Melt 2 tablespoons of butter and whisk it together with powdered sugar, vanilla, and milk.

Glaze and Serve

1. Drizzle or dip the cooled cookies in the glaze.
2. Allow the glaze to set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Add lemon zest on top of the glaze for extra citrus flavor.