why make this recipe
Lemon Cake Mix Cookies are a delightful treat that combines the bright, zesty flavor of lemon with the chewy texture of cookies. This recipe is perfect for anyone looking for a quick and easy dessert that impresses with both taste and presentation. They are soft, slightly tangy, and covered in a sweet glaze, making them a hit at parties, gatherings, or just for a sweet snack at home.
how to make Lemon Cake Mix Cookies
Making Lemon Cake Mix Cookies is simple and fun. Just follow these steps, and you’ll have delicious cookies ready to enjoy in no time.
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 incorporated. The dough will be thick and sticky—this is normal.
Scoop and Roll
Use a medium cookie scoop (about 1½ tablespoons) to portion the dough. Roll the dough into balls 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 the cookies are puffed and cracked but still soft. Do not overbake. Allow the cookies to cool completely before glazing.
Whisk the Glaze
Melt 2 tablespoons of butter. Whisk it with powdered sugar, vanilla, and milk. Use 2 tablespoons of milk for piping or 3 tablespoons for dipping the cookies.
Glaze and Serve
Drizzle or dip the cooled cookies in the glaze. Let them set before serving.
how to serve Lemon Cake Mix Cookies
These cookies are delicious on their own but can also be served on a pretty platter for special occasions. You can enjoy them with a cup of tea or coffee, or even as a dessert after a meal. They are best served at room temperature, where their flavor shines.
how to store Lemon Cake Mix Cookies
To store Lemon Cake Mix Cookies, place them in an airtight container at room temperature. They can stay fresh for about 3 to 5 days. If you want to keep them longer, you can refrigerate them for up to a week, or freeze them for up to three months. Just make sure to return them to room temperature before serving for the best experience.
tips to make Lemon Cake Mix Cookies
- Ensure your butter and cream cheese are softened to room temperature for easy mixing.
- Do not overbake; the cookies should be soft when you take them out of the oven.
- Adjust the glaze thickness by adding more or less milk depending on your preference.
- For a stronger lemon flavor, you can add a bit of lemon zest to the cookie dough before baking.
variation
If you want to try a different flavor, you can swap out the lemon cake mix for other flavors like vanilla or strawberry. Just be sure to adjust the glaze accordingly to match the flavor.
FAQs
Can I use a different type of cake mix?
Yes, you can use different flavored cake mixes for a unique twist on this cookie recipe.
Why are my cookies flat?
Cookies can flatten if there isn’t enough flour or if the dough is overmixed. Make sure to measure your ingredients accurately and mix just until combined.
Can I freeze these cookies?
Yes, you can freeze unbaked dough balls or baked cookies. Just be sure to separate layers with parchment paper to prevent sticking.
These cookies are sure to become a favorite in your home. Enjoy your baking!
Lemon Cake Mix Cookies
Ingredients
Method
- 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 incorporated. The dough will be thick and sticky—this is normal.
- Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough.
- Roll the dough into balls and then roll generously in powdered sugar to coat completely.
- Place the dough balls on a parchment-lined baking sheet.
- Bake for 9-10 minutes until the cookies are puffed and cracked but still soft. Do not overbake.
- Allow the cookies to cool completely before glazing.
- Melt 2 tablespoons of butter.
- Whisk it with powdered sugar, vanilla, and milk. Use 2 tablespoons of milk for piping or 3 tablespoons for dipping the cookies.
- Drizzle or dip the cooled cookies in the glaze.
- Let them set before serving.
