Lemon Cake Mix Cookies with Lemon Glaze Recipe
Introduction
These Lemon Cake Mix Cookies are a bright, tangy treat that come together quickly using a boxed cake mix. Soft and slightly chewy with a sweet glaze, they’re perfect for a simple dessert or gathering.
Ingredients
- 1 box lemon cake mix (15.25 oz)
- 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)
- 2 tablespoons butter (for glaze)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a large bowl or stand mixer, combine the lemon cake mix, softened cream cheese, softened butter, egg, and vanilla extract. Mix until fully incorporated; the dough will be thick and sticky.
- Step 2: Use a medium cookie scoop (about 1½ tablespoons) to portion the dough. Roll each portion into a ball, then roll generously in powdered sugar until fully coated.
- Step 3: Place the dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 9–10 minutes until the cookies are puffed, cracked on top, but still soft. Avoid overbaking.
- Step 4: Allow the cookies to cool completely on the baking sheet before glazing.
- Step 5: For the glaze, melt 2 tablespoons butter in a small bowl. Whisk in 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 to 3 tablespoons milk. Use 2 tablespoons of milk for a thicker glaze for drizzling or 3 tablespoons for a thinner glaze suitable for dipping.
- Step 6: Drizzle or dip the cooled cookies in the glaze. Let the glaze set before serving.
Tips & Variations
- For extra lemon flavor, add a teaspoon of lemon zest to the dough or glaze.
- If you prefer a firmer cookie, bake for an additional 1–2 minutes but watch carefully to avoid dryness.
- Swap lemon cake mix for other flavors like strawberry or vanilla to create different variations.
Storage
Store the glazed cookies in an airtight container at room temperature for up to 3 days. If you prefer them softer, keep them between layers of parchment paper. Reheat slightly in the microwave for a few seconds before serving if desired. The glaze may soften over time but will still taste delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for these cookies?
Low-fat cream cheese can be used, but it may alter the texture slightly, making the cookies less rich and creamy. Full-fat cream cheese is recommended for best results.
What can I use if I don’t have powdered sugar for rolling the dough?
If powdered sugar is unavailable, you can use granulated sugar, but the cookie surface will be less smooth and slightly less sweet. Powdered sugar helps create that signature crackled look and soft texture.
PrintLemon Cake Mix Cookies with Lemon Glaze Recipe
These Lemon Cake Mix Cookies are a vibrant and tangy treat made easily with a boxed lemon cake mix combined with cream cheese and butter for a soft, chewy texture. Rolled in powdered sugar and finished with a luscious lemon glaze, these cookies are perfect for a quick, flavorful dessert or snack that brings a burst of citrusy brightness in every bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 box lemon cake mix (15.25 oz)
- 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
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Mix the Sticky Dough: Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, combine the lemon cake mix, softened cream cheese, softened butter, egg, and vanilla extract. Mix thoroughly until the dough is fully incorporated. The dough will be thick and sticky, which is expected for this recipe.
- Scoop and Roll: Using a medium cookie scoop (approximately 1½ tablespoons), scoop the dough and roll it into balls. Then, roll each dough ball generously in powdered sugar, ensuring they are completely coated to create a sweet, crackly surface after baking.
- Bake: Place the coated dough balls evenly spaced on a parchment-lined baking sheet. Bake in the preheated oven for 9 to 10 minutes until the cookies are puffed, cracked on top, but still soft inside. Avoid overbaking to retain their tender texture. Remove from oven and allow them to cool completely before glazing.
- Whisk the Glaze: Melt 2 tablespoons of unsalted butter in a small bowl. Whisk in 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 to 3 tablespoons of milk depending on desired consistency. Use 2 tablespoons of milk if you plan to pipe the glaze, or 3 tablespoons if you want to dip the cookies.
- Glaze and Serve: Once the cookies are fully cooled, either drizzle the lemon glaze over the top with a spoon or dip the cookies into the glaze for a thicker coating. Let the glaze set before serving to enjoy the perfect balance of sweet and tangy flavors.
Notes
- Do not overbake the cookies; they should remain soft inside to maintain their chewy texture.
- If the dough is too sticky to handle, refrigerate it for 15 minutes before scooping.
- Use room temperature egg and cream cheese to ensure even mixing and smooth dough.
- Glaze thickness can be adjusted by varying milk quantity; thinner glaze for dipping, thicker for drizzling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Keywords: lemon cake mix cookies, lemon cookies, cream cheese cookies, easy lemon cookies, soft cookies, glazed cookies, lemon dessert
