Lemon Cake Mix Cookies |Cooking With Amanda

There is a lot to love with these cookies. Have you ever tried a cake mix cookie? Whenever I make a cake mix cookie, I know exactly what to expect. They are crisp on the outside and soft and chewy in the middle. These cookies also happen to be drizzled white chocolate.

Lemon is not usually a go-to flavor for me, but I have found that my readers love it. My lemon cream pie cookie cups went crazy last summer, so I figured it was time to make you guys another lemon treat. I decided to add lemon zest to the dough because it amplifies the flavor and adds a bit of freshness.

Since this recipe uses cake mix, these cookies rise a lot. So before I put them in the oven, I press down the top of the dough so that the cookies are a bit flatter. However, if you like your cookies to have a dome, there is no need to push them down. In order to keep my cookies even, I always use a cookie scoop. I prefer larger cookies, so I like to use a two-tablespoon size scoop.

I always like to garnish my treats with a little bit of pizazz. For the white chocolate drizzle, I find it best to use a high quality chocolate because it melts more smoothly. I melt my white chocolate in the microwave at 50% power, which prevents the chocolate from burning or seizing up. I use a piping bag to drizzle my chocolate, but a sealable plastic bag will work. You just need to tip off the very tip of the bag.

The possibilities are endless when it comes to a cake mix cookie. I hope you will make these your own.

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Lemon Cake Mix Cookies Recipe

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Ingredients

1 2/3 cups all-purpose flour
1 cup lemon cake mix
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
zest of one lemon
2 ounces white chocolate

Directions

Preheat oven to 350°F
In a separate bowl, combine flour, cake mix, baking powder and salt. Whisk to combine.
Soften butter in the microwave for 15 seconds. Combined softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy, 2 to 3 minutes.
Add egg and vanilla extract and beat until well combined. Zest lemon into mixing bowl and beat until lemon zest is incorporated.
Reduce mixer to low speed and slowly add dry ingredients. Once combine, increase speed to medium high and beat for 1 to 2 minutes until soft dough forms.
Spoon 2 tablespoons of cookie dough onto a lined baking sheet. Gently press the top of the cookies down with the back of spoon or spatula. Bake at 350° F for 10 to12 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack. Cool completely.
In a small bowl, microwave white chocolate at 50% power for 30 to 60 seconds. Pour melted chocolate into a small piping bag and drizzle over cooled cookies. All chocolate to cool until firm. You can speed it up by refrigerating the cookies.