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Soft, fudgy cookies made from lemon cake mix and cream cheese, featuring a bright lemon flavor and a cheesecake-like texture, finished with a sweet lemon glaze.

Ingredients

Scale
  • 1 box lemon cake mix (standard size)
  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for rolling dough)
  • 2 tablespoons butter, melted (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Soften 8 oz cream cheese and 1/2 cup butter until completely soft at room temperature.
  2. Preheat oven to 350°F (175°C).
  3. In a large bowl or stand mixer, combine 1 box lemon cake mix, softened cream cheese, softened butter, 1 large egg, and 1 tsp vanilla extract.
  4. Mix until fully combined and smooth, stopping once the cake mix disappears.
  5. If the dough is too sticky to handle, refrigerate about 30 minutes to firm it up.
  6. Portion the dough with a medium cookie scoop (about 1.5 tablespoons).
  7. Roll each portion into a ball.
  8. Roll each dough ball generously in 1/2 cup powdered sugar.
  9. Place the coated cookie balls on a parchment-lined or lightly greased baking sheet spaced about 2 inches apart.
  10. Bake for 9–10 minutes until cookies puff up and crack on top but still feel soft to the touch.
  11. Let cookies cool completely before glazing.
  12. Melt 2 tablespoons butter in a small pan and remove from heat.
  13. Stir in 2 cups powdered sugar, 1/2 tsp vanilla extract, and 2–3 tablespoons milk (use 2 tbsp for a pipeable glaze or 3 tbsp for a thinner glaze).
  14. Decorate cooled cookies with the glaze using a spoon or a piping bag.

Notes

Soften cream cheese and butter completely before mixing to avoid lumps and ensure smooth dough., Use a cookie scoop to keep dough balls uniform and speed up prep., Stop mixing once the cake mix disappears to avoid tough cookies., Parchment paper helps prevent sticking and encourages even baking., Refrigerate dough if too sticky to handle for easier rolling., Cookies stay soft for days when stored in an airtight container at room temperature or refrigerated up to 5 days., Unbaked, unglazed cookies freeze well for up to 3 months; thaw before glazing., Glaze adds a sweet, professional finish but cookies are delicious without it., Adjust milk quantity in glaze to customize thickness for dripping or dunking., For a twist, swap lemon cake mix with strawberry or add poppy seeds for lemon poppyseed flavor.

Nutrition

Find it online: https://cozyovenkitchen.com/lemon-cake-mix-cookies/