Lemon Cake Mix Cookies

Name: Lemon Cake Mix Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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); 2 tablespoons butter (for glaze); 1 cup powdered sugar (for glaze); 2–3 tablespoons milk; ½ teaspoon vanilla extract

Jack

Update : February 14, 2026

Lemon cake mix cookies served on a plate with lemon slices

Why Make This Recipe

Lemon Cake Mix Cookies are a delightful treat that combines the bright, zesty flavor of lemon with a soft, chewy texture. They are easy to make and require minimal ingredients, making them perfect for bakers of all skill levels. These cookies are perfect for any occasion, whether you need a sweet snack for a gathering or want to indulge yourself with something refreshing.

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 oven to 350°F. In a large bowl or stand mixer, combine lemon cake mix, softened cream cheese, butter, egg, and vanilla. Mix until fully incorporated. Dough will be thick and sticky—this is normal.

Scoop and Roll
Use a medium cookie scoop (about 1½ tablespoons). Roll dough into balls, then roll generously in powdered sugar to coat completely.

Bake
Place dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until puffed and cracked but still soft. Do not overbake. Cool completely before glazing.

Whisk the Glaze
Melt 2 tablespoons butter, then whisk in powdered sugar, vanilla, and milk. Use 2 tablespoons milk for piping or 3 tablespoons for dipping.

Glaze and Serve
Drizzle or dip cooled cookies in glaze. Let set before serving.

How to Serve Lemon Cake Mix Cookies

Serving these cookies is easy! They can be enjoyed right after glazing, and are best served fresh. Place them on a nice plate or in a cookie jar for a charming display. They also pair wonderfully with a cup of tea or coffee.

How to Store Lemon Cake Mix Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place them in a freezer bag and they will last for up to three months. Thaw them at room temperature when you are ready to enjoy.

Tips to Make Lemon Cake Mix Cookies

Do Not Overbake: Keep an eye on the cookies while they are in the oven. They should be soft to the touch when you take them out, as they will continue to firm up as they cool.
Use Room Temperature Ingredients: Make sure your cream cheese and egg are at room temperature for better mixing and a smoother dough.
Adjust Glaze Consistency: If your glaze is too thick, add a little more milk until you achieve your desired consistency for drizzling or dipping.

Variations

You can add lemon zest to the dough for an extra punch of lemon flavor. Alternatively, try mixing in white chocolate chips or chopped nuts for a twist on the classic cookie.

FAQs

1. Can I use a different cake mix flavor?
Yes, you can substitute lemon cake mix with other flavors like vanilla or yellow cake mix if you prefer.

2. How long do these cookies last?
They last up to a week in an airtight container at room temperature. You can freeze them for longer storage.

3. Can I make these cookies gluten-free?
You can use a gluten-free cake mix to make a gluten-free version of these cookies. Just check the ingredients to ensure they are suitable for your dietary needs.

Lemon Cake Mix Cookies

Print Recipe

Delightful lemon cookies with a soft, chewy texture, perfect for any occasion.

Total Time: 25 minutes
Yield: 24 cookies 1x

Ingredients

Scale

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)
2 tablespoons butter (for glaze)
1 cup powdered sugar (for glaze)
2–3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. In a large bowl or stand mixer, combine lemon cake mix, softened cream cheese, butter, egg, and vanilla. Mix until fully incorporated. Dough will be thick and sticky.
Use a medium cookie scoop (about 1½ tablespoons). Roll dough into balls, then roll in powdered sugar.
Place dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until puffed and cracked but still soft. Cool completely before glazing.
Melt 2 tablespoons butter, then whisk in powdered sugar, vanilla, and milk. Adjust milk for desired glaze consistency.
Drizzle or dip cooled cookies in glaze. Let set before serving.