Cake Mix Lemon Cookies
These soft and chewy lemon cookies are easy to make, thanks to a boxed cake mix. They're topped with a simple lemon glaze, for a sweet and tart treat that's simple to whip up any time of year.
Ingredients
For the Cookies:
- 15.25 ounce lemon cake mix
- 3 tablespoons all-purpose flour
- 1/2 cup vegetable oil
- 2 eggs
- zest of one lemon
- 1/4 teaspoon almond extract
- 1/4 - 1/3 cup powdered sugar (optional for rolling, if not using icing)
For the Icing:
- 2 cups powdered sugar
- 2-4 tablespoons lemon juice (freshly squeezed)
Instructions
For the Cookies:
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a handheld electric mixer), combine lemon cake mix, flour, vegetable oil, eggs, lemon zest, and almond extract. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium speed for about 30-60 seconds more, until all ingredients are combined and evenly moist.
- Using a cookie scoop, scoop out rounded tablespoons of dough, then roll them in your hands. If you aren't going to use icing on the cookies, you may opt to roll the cookie balls in powdered sugar at this time.
- Place the rounds of cookie dough on prepared baking sheet, leaving a couple of inches of space in between the rounds.
- Bake in preheated oven for 8-10 minutes. Remove from oven and allow the cookies to cool on the pan for about 3-5 minutes, then use a spatula to transfer cookies to a wire rack to cool completely.
For the Icing:
- Once cookies are cooled, prepare icing (if using). In a small bowl, whisk together powdered sugar and two tablespoons of lemon juice. If the mixture is too thick, add more lemon juice, a tablespoon at a time, whisking well until smooth.
- Dip the tops of cookies into the icing, then return them to the wire rack to allow the icing to harden to a satiny finish.
- Serve and enjoy!
Notes
- If desired, you can use the bottom of a drinking glass to lightly flatten the tops of the cookie dough rounds for a more uniform appearance. Totally optional–I’ve done it both ways.
- The icing is optional, but most people in my family prefer them iced. When rolled in powdered sugar instead, they're more like a lemon crinkle cookie, which is still tasty--we just like the added zip from the glaze.
- Let the icing harden to a satiny finish before stacking them.
- Store cookies in an airtight container at room temperature for up to 3-5 days.
Nutrition
Serving: 1gCalories: 159kcalCarbohydrates: 27gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 137mgPotassium: 16mgFiber: 0.2gSugar: 19gVitamin A: 20IUVitamin C: 0.5mgCalcium: 40mgIron: 0.5mg
Tried this recipe?Let us know how it was!