Lemon Cake Mix Cookies
These lemon cheesecake cookies are soft, thick, and melt-in-your-mouth with a lightly tangy cheesecake flavor and bright lemon finish. Made with lemon cake mix, cream cheese, and butter, they bake up crackly on the outside and irresistibly tender inside—perfect for quick desserts, spring treats, and lemon lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Desserts
- Cuisine: American
Ingredients
Lemon cake mix – 1 box (15.25 oz)
Cream cheese, softened – 4 oz
Unsalted butter, softened – ¼ cup
Egg, room temperature – 1 large
Vanilla extract – 1 teaspoon
Powdered sugar – ½ cup (for rolling)
Butter – 2 tablespoons (for glaze)
Powdered sugar – 1 cup (for glaze)
Milk – 2–3 tablespoons
Vanilla extract – ½ teaspoon
Instructions
**Mix the Sticky Dough**
Preheat oven to 350°F. In a large bowl or stand mixer, combine lemon cake mix, softened cream cheese, butter, egg, and vanilla. Mix until fully incorporated. Dough will be thick and sticky—this is normal.
**Scoop and Roll**
Use a medium cookie scoop (about 1½ tablespoons). Roll dough into balls, then roll generously in powdered sugar to coat completely.
**Bake**
Place dough balls on a parchment-lined baking sheet. Bake for 9–10 minutes until puffed and cracked but still soft. Do not overbake. Cool completely before glazing.
**Whisk the Glaze**
Melt 2 tablespoons butter, then whisk in powdered sugar, vanilla, and milk. Use 2 tablespoons milk for piping or 3 tablespoons for dipping.
**Glaze and Serve**
Drizzle or dip cooled cookies in glaze. Let set before serving.
Notes
• Full-fat cream cheese gives the fudgiest texture, but Neufchâtel works for a lighter option.
• Dough is very sticky—using a cookie scoop is strongly recommended.
• Do not overbake; cookies should remain soft when removed from oven.
• Allow cookies to cool fully before glazing or icing will slide off.
• Organic or clean-label cake mixes work best for color and flavor.