Dessert

Lemon Cake Mix Cookies Recipe

ByOlivia Monroe December 4, 2025December 4, 2025

Introduction

Lemon Cake Mix Cookies are a delightful twist on a classic cookie, combining the bright, zesty flavor of lemon with a soft, creamy texture. These easy-to-make treats are perfect for anyone who loves a sweet, tangy bite with a moistened crumb and a sweet glaze topping.

A white plate with a thin gold rim holds five soft, round lemon cookies that have a cracked surface dusted with powdered sugar, giving a light powdery white texture on top of the pale yellow cookies. Behind the cookies, two bright yellow lemon slices rest against them, adding a fresh citrus touch. The plate is placed on a white marbled surface with a white cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Lemon Cake Mix
8 oz Cream Cheese, softened
1/2 cup Butter, softened
1 Egg
1 teaspoon Vanilla Extract
1/2 cup Powdered Sugar (for rolling)
2 tablespoons Butter (for glaze)
2 cups Powdered Sugar (for glaze)
2-3 tablespoons Milk (for glaze)
1/2 teaspoon Vanilla Extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix the softened cream cheese and butter until smooth. Add the lemon cake mix, egg, and vanilla extract. Stir until the cream cheese and butter are fully incorporated into the thick, sticky dough.
Step 3: Scoop about 1.5 tablespoons of dough, roughly the size of a medium cookie scoop, and roll into balls. Roll each ball in 1/2 cup powdered sugar until well coated. Place the balls onto a lightly greased baking sheet, spacing them apart.
Step 4: Bake for 9 to 10 minutes, or until the cookies are just puffed and cracked on top but still soft inside. Allow the cookies to cool completely on a wire rack before glazing or serving.
Step 5: To make the glaze, melt 2 tablespoons of butter in a small saucepan over low heat. Remove from heat and whisk in 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons milk for a piping glaze or 3 tablespoons milk if you prefer to dunk and fully coat the tops of the cookies.
Step 6: Drizzle or dip cooled cookies in the glaze as desired. Let the glaze set before serving.

Tips & Variations

Use fresh lemon zest in the dough or glaze for an extra bright lemon flavor.
If you prefer a tangier glaze, substitute half the milk with fresh lemon juice.
For a colorful twist, try rolling the dough balls in colored sugar instead of powdered sugar.
Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If glazed, keep them in a single layer to prevent sticking. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave for about 10 seconds to soften the glaze and refresh the texture.

How to Serve

A white plate with a gold rim holds five soft lemon cookies that are pale yellow with a slightly cracked surface, each coated lightly with powdered sugar, giving a delicate snowy texture on top. Behind the cookies, two bright yellow lemon slices lean against each other, adding a fresh, citrus touch to the scene. The plate rests on a white marbled surface with a white cloth napkin partly visible below it, creating a clean and inviting background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, while lemon cake mix provides the signature flavor, you can experiment with other citrus cake mixes like orange or lime for a different twist.

Do I have to glaze the cookies?

No, the cookies are delicious on their own with the powdered sugar coating, but the glaze adds a sweet, creamy finish that complements the lemon flavor beautifully.