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.
Notes
Best served fresh with tea or coffee. Can be stored in an airtight container for up to a week, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: lemon cookies, easy cookies, dessert, baking