Lemon Cake Mix Cookies with Lemon Glaze Recipe
Introduction
These Lemon Cake Mix Cookies are a bright, tangy twist on classic cookies, made quickly with simple ingredients. Soft and tender with a sweet glaze, they’re perfect for a refreshing treat or sharing with friends.
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
Instructions
- Step 1: Preheat your oven to 350°F. In a large bowl or using a stand mixer, combine the lemon cake mix, softened cream cheese, softened butter, egg, and 1 teaspoon vanilla extract. Mix until everything is fully incorporated. The dough will be thick and sticky, which is expected.
- Step 2: Using a medium cookie scoop (about 1½ tablespoons), scoop the dough and roll it into balls. Then roll each ball generously in the ½ cup powdered sugar to coat completely.
- Step 3: Place the coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake in the preheated oven for 9 to 10 minutes, until they are puffed up and cracked but still soft. Avoid overbaking. Allow the cookies to cool completely before glazing.
- Step 4: To make the glaze, melt 2 tablespoons of butter. In a bowl, whisk together the melted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 to 3 tablespoons milk. Use 2 tablespoons milk if you want a thicker glaze suitable for piping, or 3 tablespoons milk for a thinner glaze ideal for dipping.
- Step 5: Once the cookies are cooled, either drizzle the glaze over them or dip each cookie into the glaze. Let the glaze set before serving.
Tips & Variations
- Use room temperature ingredients to ensure the dough mixes evenly and produces the best texture.
- For extra lemon flavor, add 1 teaspoon of lemon zest to the dough.
- Try rolling the cookies in colored sanding sugar instead of powdered sugar for a festive look.
- If you prefer a dairy-free option, substitute cream cheese and butter with plant-based alternatives.
Storage
Store the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Before serving, allow chilled cookies to come to room temperature. The glaze may soften slightly when reheated gently in the microwave for a few seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without cream cheese?
Cream cheese adds moisture and tenderness to the cookies. Omitting it will change the texture and may result in a drier cookie. You can try substituting with full-fat Greek yogurt, but results may vary.
Can I freeze Lemon Cake Mix Cookies?
Yes, you can freeze the unglazed cookie dough balls in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time. Freeze baked and glazed cookies separately for best texture.
PrintLemon Cake Mix Cookies with Lemon Glaze Recipe
These Lemon Cake Mix Cookies are a quick and delightful treat made using a lemon cake mix combined with cream cheese and butter for a soft, moist texture. Rolled in powdered sugar, baked to perfection, and finished with a buttery vanilla glaze, these cookies balance sweet and tangy flavors with a tender crumb, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 box (15.25 oz) lemon cake mix
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Glaze
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk (2 tbsp for piping, 3 tbsp for dipping)
Instructions
- Mix the Sticky Dough: Preheat your oven to 350°F (175°C). In a large bowl or a stand mixer, combine the lemon cake mix, softened cream cheese, softened butter, egg, and vanilla extract. Mix the ingredients thoroughly until the dough is fully combined. Expect the dough to be thick and sticky, which is perfect for this recipe.
- Scoop and Roll: Using a medium cookie scoop (approximately 1½ tablespoons), scoop out portions of the dough. Roll each portion into a ball, then generously roll each dough ball in the ½ cup powdered sugar until completely coated to create a beautiful powdered sugar crust.
- Bake: Arrange the powdered sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 9 to 10 minutes, until the cookies puff up and crack on the surface but remain soft inside. Avoid overbaking to maintain their tender texture. Remove from oven and let the cookies cool completely before glazing.
- Whisk the Glaze: Melt 2 tablespoons of unsalted butter in a small bowl. Add 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 to 3 tablespoons of milk. Whisk the mixture until smooth. Use 2 tablespoons of milk for a thicker glaze suited for piping or 3 tablespoons for a thinner glaze suitable for dipping.
- Glaze and Serve: Drizzle the glaze over the cooled cookies or dip each cookie into the glaze and place them on a rack to let the glaze set. Allow the glaze to firm up before serving these delicious lemon-flavored cookies.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing.
- Do not overbake to keep cookies soft and chewy.
- Use parchment paper to prevent sticking and for easy cleanup.
- The glaze can be adjusted in thickness depending on your preference by altering the milk quantity.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: lemon cake mix cookies, lemon cookies, cream cheese cookies, glazed cookies, easy cookie recipe
