Lemon Cake Mix Cookies are a delightful treat that combines the zesty flavor of lemon with a soft, cookie-like texture. These cookies are incredibly easy to make, thanks to the use of lemon cake mix as the base. Perfect for any occasion, they can add a touch of sunshine to your dessert table.
Why make this recipe
Making Lemon Cake Mix Cookies is a simple way to impress friends and family with minimal effort. The bright lemon flavor lifts your mood, while the soft, chewy texture makes these cookies irresistible. Plus, they require only a few ingredients and can be whipped up quickly, making them perfect for last-minute baking or a cozy afternoon treat.
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 your oven to 350°F. In a large bowl or stand mixer, mix the lemon cake mix, softened cream cheese, butter, egg, and vanilla extract until smooth. The dough will be thick and sticky—this is perfectly normal.
Scoop and Roll:
Using a medium cookie scoop (around 1½ tablespoons), scoop the dough and roll it into balls. Then, roll each ball generously in powdered sugar until fully coated.
Bake:
Place the dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until puffed and cracked but still soft inside. Be careful not to overbake. Let them cool completely before adding the glaze.
Whisk the Glaze:
Melt 2 tablespoons of butter, then whisk in the powdered sugar, vanilla, and 2 to 3 tablespoons of milk. Use 2 tablespoons of milk for piping or 3 tablespoons if you’re 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
These cookies are best enjoyed fresh, right after glazing. They can be served as a delightful dessert at gatherings, tea parties, or just as a sweet snack with your afternoon coffee.
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 without the glaze. When ready to enjoy, thaw and add the glaze.
Tips to make Lemon Cake Mix Cookies
- Ensure your cream cheese and butter are at room temperature for better mixing.
- Roll the dough balls generously in powdered sugar to create a nice coating.
- Don’t overbake! These cookies should stay soft in the center.
- Experiment with adding lemon zest for an extra zing in flavor.
Variation
For a twist, try adding white chocolate chips or nuts to the dough before rolling. If you prefer a stronger lemon flavor, add extra lemon juice or zest to both the dough and the glaze.
FAQs
Can I use other cake mix flavors?
Yes! You can substitute lemon cake mix for any flavor of cake mix for a different taste.
What if I don’t have cream cheese?
You can try using plain yogurt or sour cream as a substitute, but the texture may vary.
How can I make these cookies gluten-free?
Use a gluten-free lemon cake mix and follow the same instructions for a gluten-free version of these cookies.
Lemon Cake Mix Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, mix the lemon cake mix, softened cream cheese, butter, egg, and vanilla extract until smooth. The dough will be thick and sticky—this is perfectly normal.
- Using a medium cookie scoop (around 1½ tablespoons), scoop the dough and roll it into balls. Then, roll each ball generously in powdered sugar until fully coated.
- Place the dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until puffed and cracked but still soft inside. Be careful not to overbake. Let them cool completely before adding the glaze.
- Melt 2 tablespoons of butter, then whisk in the powdered sugar, vanilla, and 2 to 3 tablespoons of milk. Use 2 tablespoons of milk for piping or 3 tablespoons if you’re dipping.
- Drizzle or dip the cooled cookies in the glaze. Allow the glaze to set before serving.