Lemon Cake Mix Cookies
Servings: 24 cookies
Calories: 133cal
Ingredients
- 15 oz lemon cake mix dry mix only
- 1 egg
- ½ cup unsalted butter softened
- 6 oz cream cheese softened
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- ⅓ cup powdered sugar optional
Instructions
- With mixer on medium speed, beat cream cheese and butter together until creamy.
- Add lemon juice, lemon zest, and egg. Mix until homogenous.
- Add in cake mix and mix on low speed until incorporated. Turn up mixer and mix until homogenous. You may need to scrape the bowl and mix again.
- Preheat oven to 350 F.
- Cover dough with plastic wrap and refrigerate for 30 minutes.
- Measure out heaping tablespoons of dough and roll between your palm. Dough may still be sticky.
- Roll each ball in powdered sugar and place on a parchment paper lined baking sheet, 2 inches apart.
- Bake for 11-13 minutes (12 was perfect for us). Remove from oven and allow to rest on baking sheet for 3 minutes, then carefully move cookies to cooling rack.
Video
Notes
- You should only need 1 medium-large lemon for this recipe.
- Spraying your hands with cooking spray can help keep the dough from sticking to your hands.
- The powdered sugar step is just for decoration and can be eliminated.
- Dough can be made 3 days ahead and stored in the refrigerator.
- Cookies should be stored in a covered container at room temperature for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 133cal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 154mg | Potassium: 22mg | Fiber: 1g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
