Description
Quick and soft lemon cookies made from cake mix, with a delightful glaze for added flavor.
Ingredients
Scale
- 432 g (15.25 oz) lemon cake mix
- 113 g (1/2 cup) unsalted butter, melted and slightly cooled
- 1 whole large egg
- 1 large egg yolk
- 1 tbsp (about 6 g) lemon zest
- 1 tsp (5 ml) pure vanilla extract
- 120 g (1 cup) powdered sugar (for glaze)
- 15–30 ml (1–2 tbsp) fresh lemon juice (for glaze, to taste)
- Optional coarse sugar or sanding sugar for sprinkling
Instructions
- Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk the melted butter, then whisk in the egg, egg yolk, vanilla, and lemon zest until smooth.
- Add the lemon cake mix to the wet mixture and stir until combined, avoiding overmixing.
- Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them 5 cm (2 inches) apart.
- For thicker cookies, chill the scooped dough for 10–15 minutes. Bake for 9–11 minutes until edges are set.
- Let cookies cool on the sheet for 3 minutes, then transfer to a rack. Mix powdered sugar with lemon juice until smooth and drizzle over warm cookies. Allow to set for 20–30 minutes.
Notes
For best results, avoid overbaking and use room temperature ingredients. Variations include gluten-free options and adding fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 145mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg