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Lemon has been a favorite flavor of mine for a long time. Not necessarily eating a plain lemon, or even lemon in my water, but the essence of lemon in my cakes, cookies, chicken… you name it I really enjoy lemon. So what if I told you, I had a super easy Lemon Cookie Recipe?
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This cookie recipe is so easy that you don’t have to even really make the batter because you are starting with a lemon cake batter. Yes! You heard that correctly lemon cake batter!
Springtime makes me so happy and these are always the first set of cookies I make for the season and I keep them stocked at my house for anytime friends or family come over.
Pro Tip: This recipe could be replicated for Strawberry cookies a well – just replace lemon for strawberry. Some nuances will occur in the frosting with strawberries vs. lemon zest.. but I can touch on that at a later date!
These are also great backdrop cookies for any springtime party you have! So get excited and start hosting!
Once you mix the batter it will be very sticky. I would strongly suggest using a cookie scoop – it will be the easiest way to drop the cookie batter on the cookie sheet.
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Once the cookies are on the cookie sheet you can make the frosting which is sugar, zest, and whole milk. The more powdered sugar you have in the mixture the thicker it will be – I actually use double what the recipe is because I like the frosting to set up pretty quickly and not run everywhere.
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Cook for a short 6 minutes and voila! Ready to eat in minutes and they seriously taste like springtime!
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Happy Eating (and hosting)-
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Lemon Cake Cookies
Description
The easiest and fastest way to get to springtime… with lemon cookies made straight from a cake mix! You’ll never make chocolate chip cookies again! (well maybe you will!)
Ingredients
- 1 box lemon cake mix (I use Great Value from Walmart)
- 1/3 cup vegetable oil
- 2 eggs
- zest of 2 lemons
- 1 cup powdered sugar
- juice of 2 lemons
- 2 tablespoons whole milk
Instructions
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Preheat oven to 350 degrees. Make sure if you aren’t using a nonstick cookie sheet like mine from Williams Sonoma you put down parchment paper.
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In a large bowl, mix together cake mix, oil, eggs and lemon zest of 1 lemon until combined. Batter will be thick and sticky.
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Drop tablespoon full of batter on cookie sheet about 2 inches apart. (I use a 1/4c cookie scoop)
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Bake for 6-88 minutes. When you pull the cookies out of the oven, slap the cookie sheet down on the counter to bounce the cookies off the cookie sheet – this allows air to get under the cookies and help them set. Let cool on wire rack.
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For icing, mix together powdered sugar, lemon juice and milk. Once cookies cool, drizzle icing on top of cookies. For this step – I used 3 cups of powdered sugar, 1 lemon of juice, zest of 1 lemon and 1/4c of milk. But I like my icing to set fast and be really thick!
