Introduction
You’ll love how these cookies merge the bright flavor of lemon with the convenience of a cake mix. The combination of cream cheese and butter creates a wonderfully soft, almost cake-like texture. It’s a simple, crowd-pleasing treat that’s perfect for any occasion.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Total Time: Approximately 27 minutes
- Servings: 24 cookies
Ingredients
- 15 oz lemon cake mix (dry mix only)
- 1 egg
- 1/2 cup unsalted butter (softened)
- 6 oz cream cheese (softened)
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/3 cup powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and softened cream cheese until smooth and well combined.
- Beat in the egg, fresh lemon juice, and lemon zest until fully incorporated into the butter mixture.
- Gradually add the dry lemon cake mix to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. Avoid overmixing.
- Using a cookie scoop or tablespoon, portion the dough into 1.5-inch balls. If desired, roll each dough ball in the optional powdered sugar to coat lightly.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Dipped Cookies: Once cooled, dip half of each cookie into melted white chocolate or a simple lemon glaze.
- Thumbprint Style: Before baking, press your thumb gently into the center of each dough ball and fill the indentation with a small dollop of lemon curd or jam.
- Lemon Sugar Crust: Instead of powdered sugar, roll the dough balls in granulated sugar mixed with extra lemon zest before baking for a sparkly, crisp exterior.
- Cookie Sandwiches: Once cooled, spread a layer of lemon-flavored frosting or more softened cream cheese between two cookies.
Tips for Success
- Ensure your butter and cream cheese are truly softened to room temperature for easy mixing and a smooth dough.
- For uniformly sized cookies, use a cookie scoop or a tablespoon measure.
- The cookies will continue to set as they cool on the baking sheet, so it’s okay if they look slightly underdone when you take them out of the oven.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the baked cookies in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature. To refresh, warm cookies in a 300°F oven for 3-4 minutes.
FAQ
Can I use salted butter?
Yes, but you may want to omit any additional salt in the recipe. The cake mix already contains salt, so using unsalted butter helps control the overall saltiness.
Why are my cookies flat?
Flat cookies are often caused by butter and cream cheese that were too warm or melted. Ensure they are softened but still cool to the touch. Also, check that your baking powder in the cake mix hasn’t expired.
Do I have to chill the dough?
Chilling is not strictly necessary for this recipe, but if your dough seems overly sticky or soft after mixing, chilling it for 15-20 minutes can make it easier to handle and help prevent excessive spreading.
Can I use a different flavor of cake mix?
Absolutely! This recipe method works with almost any flavor of cake mix. Try vanilla, strawberry, or chocolate for a different twist.
What does the cream cheese do?
The cream cheese adds moisture, richness, and a slight tang that complements the lemon flavor. It also contributes to the cookies’ soft, tender texture.
Is the powdered sugar necessary?
No, it’s optional. It adds a light sweetness and a classic finished look, but the cookies are delicious with or without it.