Last updated on May 18, 2013 by Liza Hawkins
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
[Print this recipe]
1 box lemon cake mix
1/2 cup canola or vegetable oil
For the glaze:
1 lemon, zested and juiced
3/4 cup powdered sugar
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.
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.
Makes about 20 cookies.