Easy Lemon Cake Mix Cookies with Lemon Icing
These easy lemon cake mix cookies are a bright, cheerful, and utterly delicious treat! Perfect for spring, summer, or any time you crave a burst of citrus, these cookies require minimal ingredients and effort. The soft, chewy texture combined with the tangy lemon flavor makes them irresistible, especially when topped with a simple, homemade lemon icing.
## Why You’ll Love These Lemon Cake Mix Cookies
* **Easy to Make:** Using a cake mix as the base cuts down on prep time significantly. You’ll have cookies ready in under 30 minutes!
* **Minimal Ingredients:** You only need a handful of ingredients, most of which you probably already have in your pantry.
* **Bright and Refreshing:** The lemon flavor is perfectly balanced – tart and sweet, making them a delightful treat.
* **Soft and Chewy Texture:** These cookies are soft and chewy on the inside, with slightly crispy edges.
* **Customizable:** Easily adapt the recipe to your liking by adding lemon zest, poppy seeds, or different types of sprinkles.
* **Perfect for Any Occasion:** These cookies are ideal for bake sales, potlucks, parties, or simply a sweet afternoon snack.
## Ingredients You’ll Need
### For the Cookies:
* **1 box (15.25 oz) Lemon Cake Mix:** This is the base of our cookies, providing the lemon flavor and structure.
* **1/2 cup (1 stick) Unsalted Butter, Softened:** Softened butter ensures the cookies are tender and spread properly.
* **2 Large Eggs:** Eggs bind the ingredients together and contribute to the cookie’s texture.
* **2 tablespoons Lemon Juice:** Adds extra lemon flavor and tanginess.
* **1 teaspoon Lemon Zest (optional):** Enhances the lemon flavor even further. Use a microplane for the finest zest.
### For the Lemon Icing:
* **1 cup Powdered Sugar:** Provides sweetness and structure to the icing.
* **2-3 tablespoons Lemon Juice:** Adds the signature lemon flavor and thins the icing to the desired consistency.
* **1/2 teaspoon Lemon Zest (optional):** Adds a vibrant lemon aroma and flavor to the icing.
## Equipment Needed
* **Mixing Bowls:** For combining the ingredients.
* **Electric Mixer (Hand or Stand):** Makes mixing easier and faster.
* **Baking Sheets:** To bake the cookies on.
* **Parchment Paper or Silicone Baking Mats:** Prevents the cookies from sticking to the baking sheets.
* **Cookie Scoop (optional):** Ensures uniform cookie sizes.
* **Wire Rack:** For cooling the cookies.
* **Whisk or Fork:** For mixing the icing.
## Step-by-Step Instructions
### Making the Lemon Cake Mix Cookies:
**Step 1: Preheat the Oven and Prepare Baking Sheets**
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup a breeze.
**Step 2: Combine Wet Ingredients**
In a large mixing bowl, cream together the softened butter and lemon juice until smooth and creamy. An electric mixer (hand or stand) works best for this, but you can also do it by hand with a sturdy whisk or spoon. Make sure the butter is properly softened, but not melted, to achieve the right texture.
**Step 3: Add Eggs and Lemon Zest (Optional)**
Beat in the eggs one at a time, mixing well after each addition. Incorporate the lemon zest (if using) at this stage. The lemon zest adds a lovely fragrance and enhances the lemon flavor of the cookies. Overmixing the batter at this point can result in tougher cookies, so mix just until the eggs and zest are fully incorporated.
**Step 4: Add Cake Mix**
Gradually add the lemon cake mix to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the cake mix, resulting in tougher cookies. Mix until there are no streaks of dry cake mix remaining, but the batter is still relatively thick.
**Step 5: Scoop and Bake**
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This allows the cookies to spread properly as they bake. For uniform cookies, use a cookie scoop. If you don’t have a cookie scoop, you can use a regular spoon. Just try to keep the cookies as consistent in size as possible.
Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on the cookies, as they can burn easily. The baking time may vary depending on your oven, so start checking for doneness at 8 minutes.
**Step 6: Cool the Cookies**
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking or sticking to the baking sheets. Cooling the cookies completely before icing them prevents the icing from melting.
### Making the Lemon Icing:
**Step 1: Combine Ingredients**
In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of lemon juice and add more, one tablespoon at a time, until you reach the desired consistency. The icing should be smooth and pourable, but not too thin.
**Step 2: Add Lemon Zest (Optional)**
Stir in the lemon zest (if using) for an extra burst of lemon flavor and aroma.
**Step 3: Ice the Cookies**
Once the cookies are completely cool, drizzle or spread the lemon icing over the tops of the cookies. You can use a spoon, a fork, or a piping bag to apply the icing. If you want a more decorative look, you can pipe the icing onto the cookies.
**Step 4: Let the Icing Set**
Allow the icing to set for about 15-20 minutes before serving. This will prevent the icing from being sticky.
## Tips for the Best Lemon Cake Mix Cookies
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the cake mix, which can result in tough cookies. Mix just until the ingredients are combined.
* **Use Softened Butter:** Softened butter is crucial for creating a tender and chewy cookie. Make sure the butter is at room temperature and easily pliable.
* **Measure Accurately:** Accurate measurements are important for consistent results. Use measuring cups and spoons specifically designed for baking.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown and the centers are set.
* **Cool Completely Before Icing:** Icing warm cookies will cause the icing to melt and run. Make sure the cookies are completely cool before icing them.
* **Add Sprinkles:** For a festive touch, sprinkle the iced cookies with colorful sprinkles.
* **Adjust Lemon Flavor:** If you prefer a more intense lemon flavor, add more lemon zest or lemon extract to the cookie batter or icing.
* **Use Fresh Lemon Juice:** Fresh lemon juice provides the best flavor. Avoid using bottled lemon juice, as it can have a slightly artificial taste.
* **Chill the Dough (Optional):** If the dough is too soft, chill it in the refrigerator for 30 minutes before scooping and baking. This will help prevent the cookies from spreading too much.
## Variations and Substitutions
* **Poppy Seed Lemon Cookies:** Add 1-2 tablespoons of poppy seeds to the cookie batter for a delightful texture and visual appeal.
* **White Chocolate Chip Lemon Cookies:** Fold in 1/2 cup of white chocolate chips to the cookie batter for a touch of sweetness and creaminess.
* **Gluten-Free Lemon Cookies:** Use a gluten-free lemon cake mix to make these cookies gluten-free.
* **Lime Cookies:** Substitute lime juice and lime zest for lemon juice and lemon zest for a refreshing twist.
* **Orange Cookies:** Substitute orange juice and orange zest for lemon juice and lemon zest for a zesty orange flavor.
* **Different Icing Flavors:** Experiment with different icing flavors, such as vanilla, almond, or raspberry.
* **Cream Cheese Icing:** Substitute some of the powdered sugar in the icing with cream cheese for a tangy and rich flavor.
* **Add Food Coloring:** Add a drop or two of food coloring to the icing for a vibrant and colorful look.
## Storing and Freezing
### Storing:
Store the cooled, iced cookies in an airtight container at room temperature for up to 3-4 days. To prevent the cookies from sticking together, you can layer them between sheets of parchment paper or wax paper.
### Freezing:
**Freezing Un-iced Cookies:** You can freeze the un-iced cookies for up to 2-3 months. Place the cooled cookies in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. Then, transfer the frozen cookies to an airtight container or freezer bag. When ready to serve, thaw the cookies at room temperature and then ice them.
**Freezing Iced Cookies:** Freezing iced cookies is a bit trickier, as the icing can sometimes become sticky or crack when thawed. However, you can still freeze them successfully. Place the iced cookies in a single layer on a baking sheet and freeze for about 1-2 hours, or until the icing is firm. Then, carefully transfer the frozen cookies to an airtight container or freezer bag, layering them between sheets of parchment paper or wax paper. When ready to serve, thaw the cookies in the refrigerator for several hours or at room temperature. Be aware that the icing may not look as perfect as it did before freezing.
## Serving Suggestions
* **Enjoy with a Cup of Tea or Coffee:** These cookies are the perfect accompaniment to a warm beverage.
* **Serve as a Dessert:** These cookies make a delightful dessert for any occasion.
* **Bring to a Party or Potluck:** These cookies are always a crowd-pleaser.
* **Package as Gifts:** These cookies make a thoughtful and delicious gift for friends, family, or neighbors.
* **Add to a Cookie Platter:** Include these cookies in a festive cookie platter for the holidays or other special occasions.
* **Serve with Ice Cream:** Crumble these cookies over vanilla ice cream for a simple and delicious dessert.
## Frequently Asked Questions (FAQs)
**Q: Can I use a different type of cake mix?**
A: Yes, you can use other flavors of cake mix, such as vanilla, strawberry, or chocolate, to create different variations of these cookies. Just adjust the extract and zest accordingly.
**Q: Can I make these cookies without an electric mixer?**
A: Yes, you can make these cookies by hand, but it will require more effort. Make sure the butter is very soft and use a sturdy whisk or spoon to cream the butter and sugar together.
**Q: Why are my cookies spreading too much?**
A: There are several reasons why your cookies might be spreading too much. The butter might be too soft or melted, the oven temperature might be too low, or you might be overmixing the batter. Make sure to use softened butter, preheat your oven properly, and mix the batter just until the ingredients are combined.
**Q: Why are my cookies dry and crumbly?**
A: Overbaking is the most common cause of dry and crumbly cookies. Make sure to bake the cookies until the edges are lightly golden brown and the centers are set. You can also try adding a tablespoon or two of milk or yogurt to the batter to add moisture.
**Q: Can I add nuts to these cookies?**
A: Yes, you can add chopped nuts, such as pecans, walnuts, or almonds, to the cookie batter for added texture and flavor.
**Q: How do I prevent the cookies from sticking to the baking sheets?**
A: Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
**Q: Can I make these cookies ahead of time?**
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3-4 days.
**Q: Can I double or triple this recipe?**
A: Yes, you can easily double or triple this recipe to make a larger batch of cookies. Just make sure to adjust the ingredient amounts accordingly.
**Q: What if I don’t have lemon zest?**
A: If you don’t have lemon zest, you can omit it or substitute it with a few drops of lemon extract. However, fresh lemon zest provides the best flavor.
**Q: Can I use a different sweetener in the icing?**
A: While powdered sugar is traditionally used for icing, you can experiment with other sweeteners like honey or maple syrup. Be aware that these alternatives will change the texture and flavor of the icing.
**Q: The icing is too thick. How can I thin it?**
A: If the icing is too thick, add a small amount of lemon juice (or water) – just a teaspoon at a time – until it reaches your desired consistency.
**Q: The icing is too thin. How can I thicken it?**
A: If the icing is too thin, add a small amount of powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
## Easy Lemon Cake Mix Cookies with Lemon Icing Recipe Card
**Yields:** Approximately 24 cookies
**Prep time:** 10 minutes
**Cook time:** 8-10 minutes
### Ingredients:
* 1 box (15.25 oz) Lemon Cake Mix
* 1/2 cup (1 stick) Unsalted Butter, Softened
* 2 Large Eggs
* 2 tablespoons Lemon Juice
* 1 teaspoon Lemon Zest (optional)
* **For the Lemon Icing:**
* 1 cup Powdered Sugar
* 2-3 tablespoons Lemon Juice
* 1/2 teaspoon Lemon Zest (optional)
### Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and lemon juice until smooth.
3. Beat in eggs one at a time, then stir in lemon zest (if using).
4. Gradually add the lemon cake mix, mixing on low until just combined.
5. Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies.
6. Bake for 8-10 minutes, or until edges are lightly golden brown.
7. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
8. **For the Icing:** Whisk together powdered sugar and lemon juice until smooth. Stir in lemon zest (if using).
9. Drizzle or spread icing over cooled cookies.
10. Let icing set for 15-20 minutes before serving.
Enjoy these delightful lemon cake mix cookies! They are the perfect sweet treat for any occasion.