Dessert

Lemon Cake Mix Cookies with Vanilla Glaze Recipe

ByMatteo Rossi January 29, 2026January 29, 2026

Introduction

These Lemon Cake Mix Cookies are a quick and delightful treat, perfect when you want a burst of citrus flavor without the fuss. Soft, chewy, and topped with a tangy glaze, they bring a fresh twist to classic cookies.

A close-up view of a stack of three soft lemon sugar cookies on a white marbled surface. The cookies have a light golden color with visible sugar crystals on top, giving them a rough, sparkling texture. Behind the stack, there is a blurred slice of lemon adding a hint of bright yellow color to the background. The cookies look soft and slightly cracked on the surface, showing a fresh, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) lemon cake mix
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup powdered sugar (for rolling)
2 tablespoons butter (for glaze)
1 cup powdered sugar (for glaze)
2–3 tablespoons milk
½ teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F. In a large bowl or stand mixer, combine lemon cake mix, softened cream cheese, unsalted butter, egg, and vanilla extract. Mix until fully incorporated. The dough will be thick and sticky, which is normal.
Step 2: Use a medium cookie scoop (about 1½ tablespoons) to portion out the dough. Roll each portion into a ball, then roll the dough balls generously in powdered sugar until completely coated.
Step 3: Place the coated dough balls on a parchment-lined baking sheet, spacing them evenly. Bake for 9–10 minutes until the cookies are puffed, cracked on top, but still soft inside. Avoid overbaking.
Step 4: Allow the cookies to cool completely on the baking sheet before glazing.
Step 5: To prepare the glaze, melt 2 tablespoons of butter in a small bowl. Whisk in 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 to 3 tablespoons milk. Use 2 tablespoons milk for a thicker glaze suitable for drizzling or 3 tablespoons milk for a thinner glaze ideal for dipping.
Step 6: Drizzle or dip the cooled cookies in the glaze. Let the glaze set fully before serving.

Tips & Variations

For an extra zing, add a teaspoon of lemon zest to the dough before mixing.
Try substituting cream cheese with Greek yogurt for a lighter version.
Chill the dough briefly if it feels too sticky to handle easily.
Use colored sanding sugar instead of powdered sugar for rolling to add a fun twist.

Storage

Store glazed cookies in an airtight container at room temperature for up to 3 days. If unglazed, they can last up to 5 days. To reheat, warm gently in the oven for a few minutes to restore softness. Avoid refrigerating as this may dry them out.

How to Serve

A close-up image shows a stack of three soft lemon sugar cookies. The bottom cookie is slightly cracked with a pale yellow color and sugar crystals covering the surface, giving it a sparkly texture. The middle cookie rests neatly on top, also with sugar crystals and visible small lemon zest bits. The top cookie has a similar texture with a cracked surface and is the smallest, with a slice of bright yellow lemon softly blurred in the background. The cookies sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, while lemon is recommended for its refreshing taste, other flavors like vanilla or orange can work well, though the glaze flavor may need adjusting to match.

What if I don’t have cream cheese?

You can substitute cream cheese with an equal amount of softened butter or Greek yogurt, but cream cheese provides the best texture and tanginess for these cookies.