Lemon 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
Scale
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
