Ingredients:

  • 1 box (15.25 oz / 432g) lemon cake mix
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, cream together the softened butter and eggs until the mixture is smooth and glossy.
  3. Gradually stir in the lemon cake mix on low speed until the dough is fully incorporated and no dry streaks remain.
  4. Use a cookie scoop to drop rounded mounds of dough approximately 2 inches apart on the prepared baking sheet.
  5. Bake for 8–10 minutes, removing them once the edges are set and barely golden, while the centers still look slightly underbaked.
  6. Allow the cookies to cool on the pan for 5 minutes.
  7. Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until the glaze is opaque and smooth.
  8. Drizzle the glaze over the cooled cookies in a zig-zag pattern or dip the tops directly into the glaze.