Description
Bright lemon cookies with a tender crumb and a soft, cakey center, glazed for a tangy finish—ready in about 25 minutes!
Ingredients
Scale
- 432 g (15.25 oz) lemon cake mix
- 2 large eggs, room temperature
- 80 ml (1/3 cup) vegetable oil or melted neutral butter
- 120 ml (1/2 cup) sour cream or full-fat Greek yogurt
- 2 tbsp (12 g) lemon zest
- 1 tsp (4 g) vanilla extract
- 1/4 tsp fine salt
- Optional: 40 g (1/4 cup) instant vanilla pudding mix
- 160 g (1 1/4 cups) powdered sugar (for glaze)
- 2–3 tbsp (30–45 ml) fresh lemon juice (for glaze)
- Optional: 30 g (2 tbsp) granulated sugar for rolling
Instructions
- Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the lemon cake mix and optional pudding mix for 10 seconds.
- In a separate bowl, whisk eggs, oil, sour cream, lemon zest, and vanilla until smooth.
- Pour the wet mixture into the dry and mix until just combined. If too wet, chill for 10 minutes.
- Using a cookie scoop, portion dough onto lined sheets, spaced 5 cm (2 in) apart. Optionally roll in sugar.
- Bake for 8–10 minutes, rotating halfway through. Cookies should have set edges and soft centers.
- Let cool on the sheet for 2 minutes before transferring to a cooling rack. Mix powdered sugar with lemon juice and drizzle over warm cookies.
- Allow to set for 20–30 minutes before serving.
Notes
Cookies stay soft for days. Best paired with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg