Lemon Cake Cookies With Lemon Zest Sugar Glaze

I’m not much of a baker. And what I really mean by that is, I’m too lazy to be a baker. All those measurements and exactness…LAY-ZEE.

So, when a recipe comes along that makes my baking life easier – especially during a hectic week and a busy holiday weekend, I’ll take it.

These are perfect for any day of the week, but travel well and will surely be a crowd-pleaser at your next picnic. If you’re not into lemon, just substitute another flavor cake mix, and use water for the glaze instead of lemon juice. So versatile…and I repeat, easy.

Lemon Cake Cookies

with lemon zest sugar glaze

Lemon Cake Cookies with Lemon Zest Sugar Glaze

[Print this recipe]

1 box lemon cake mix
1/2 cup canola or vegetable oil
2 eggs

For the glaze:
1 lemon, zested and juiced
3/4 cup powdered sugar

Lemon Cake Cookies with Lemon Zest Sugar Glaze

Preheat the oven to 350°F.

In a large bowl, combine the cake mix, oil and eggs and stir with a wooden spoon until all the cake mix has been incorporated. Drop rounded teaspoonfuls onto 2 large ungreased cookie sheets (I do use silicone pads on my cookie sheets though), and bake for 15 minutes – or until edges are golden and the tops are slightly soft to the touch.

Remove the cookies from the oven and transfer from the cookie sheets to a wire rack. Let cool completely.

Lemon Cake Cookies with Lemon Zest Sugar Glaze

To make the glaze:

Whisk together the lemon juice, zest and powdered sugar in a small bowl until smooth. Use a 1/4 teaspoon measuring spoon to add the glaze to each of the cooled cookies, then transfer the cookies to the refrigerator to allow the glaze to set.

Lemon Cake Cookies with Lemon Zest Sugar Glaze

Makes about 20 cookies.

Lemon Cake Cookies with Lemon Zest Sugar Glaze


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