Lemon Cake Mix Cookies
Soft, tangy lemon cookies made quickly from lemon cake mix, cream cheese, butter, and a dusting of powdered sugar.
Servings: 24 servings
Ingredients
- 1 15.25-ounce box lemon cake mix
- 1/2 cup butter softened
- 1/2 teaspoon lemon extract
- 8 ounces cream cheese softened
- 1 egg egg
- powdered sugar for coating
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat or lightly grease it.
- In a mixing bowl, beat the softened butter, softened cream cheese, lemon extract, and egg with a hand mixer until the mixture is light and fluffy.
- Add the lemon cake mix to the bowl and beat until a smooth, cohesive dough forms.
- Cover the dough and chill in the refrigerator for 30 minutes to make it easier to handle and to prevent spreading.
- Place about 1/2 cup powdered sugar in a small bowl. Using a cookie scoop or spoon, form the dough into 1/2–1 inch balls and roll each ball in the powdered sugar to coat.
- Arrange the coated dough balls on the prepared baking sheet spaced about 2 inches apart.
- Bake for 12–13 minutes, until set but not browned.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack. If desired, sift additional powdered sugar over the tops before serving.
Equipment
- Mixing Bowl
- Hand Mixer
- Measuring cups and spoons
- Baking Sheet
- parchment paper or silicone baking mat
- cooling rack
- small bowl
- cookie scoop or spoon
Notes
- Do not mix the cake mix into batter; use the dry cake mix powder as listed.
- Use room-temperature cream cheese and egg for best incorporation.
- Chilling the dough makes it easier to scoop and prevents flat cookies.
- Roll cookies in powdered sugar while dough is cool for an even coating.