An easy gooey lemon cake box cookie with just seven ingredients. Make a whole batch of cookies in less than 30 minutes.
Author:Beth Pierce
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:24 cookies
Category:dessert cookies
Method:bake
Cuisine:American
Ingredients
1/2 cup butter softened (1 stick)
8 ounces cream cheese softened
1 egg
1 tablespoon lemon juice
1 tablespoon lemon zest
1 box lemon cake mix (I use Duncan Hines lemon supreme)
1 cup powdered sugar
Instructions
Cream butter and cream cheese with a mixer until smooth and creamy. Add egg, lemon juice, and lemon zest; mix until combined on low. Add the lemon cake mix in three parts mixing just until combined after each part.
Refrigerate dough for 2 hours.
Roll into 1-inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper.
Bake for 10-12 minutes at 350 degrees. Cool for 2 minutes, then remove the cookies to cookie cooling racks. When fully cool, dust with more powdered sugar.
Notes
Use fresh lemon juice and lemon zest. It really does make a difference in the taste of the cookies.
Soften your butter, so it is easier to blend.
Blend your butter and cream cheese until it is smooth, creamy, and free of lumps.
For optimum results, refrigerate the dough for 2 hours.
Always preheat your oven and load the cookies on the middle rack in the center of the oven.
For best results, bake on parchment paper or silicone mats.
Do not over-bake these cookies. They are done when they are lightly browned.
If you have time, do a test run with one or two cookies. It really helps to establish baking time.