Frosted Lemon Cake Mix Cookies
These frosted lemon cake mix cookies are simple and tasty! They have a light lemon flavor and are topped with a simple, creamy vanilla buttercream.
Ingredients
Lemon Cake Mix Cookies
- 1 box lemon cake mix 15.25 oz.
- 2 eggs
- 1/3 cup neutral oil
- 2 Tbsp lemon juice
- 1 tsp lemon zest optional, but adds more lemon flavor
Vanilla Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter softened
- 2 cups powdered sugar
- 1-2 Tbsp milk or heavy cream adjust for texture
- 1 tsp vanilla
Instructions
- Juice and zest your lemon if you want to use fresh lemon
- In a large bowl, mix together the lemon cake mix, eggs, oil, lemon juice, and (if using) lemon zest. Stir until a thick dough forms.
- Chill the dough for 20–30 minutes so it’s easier to scoop and the cookies don’t spread as much.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 1 1/2-tablespoon portions, roll into smooth balls, and place them 2 inches apart on the baking sheets.
- Bake for 8–10 minutes, until the edges are set and the centers look just barely done.
- Beat the softened butter for 1–2 minutes until fluffy. Add the powdered sugar and vanilla then beat until combined (it’ll look thick at first).
- Add milk or cream a little at a time and beat until smooth. For piping, keep it thicker; for spreading, add a tiny splash more.
- Make sure the cookies are completely cool before frosting.
- If you’re spreading the frosting, use a butter knife or small offset spatula to add a layer of vanilla buttercream on top of each cookie.
- If you’re piping the frosting, scoop the buttercream into a piping bag. You can either snip the tip off the bag for a simple swirl, or use a plain round tip and pipe a swirl of frosting on top of each cookie.
- Finish with a little lemon zest or sprinkles, then let the frosting set for 10–15 minutes before stacking or serving.
- To store frosted cookies, let the frosting set for about 10–15 minutes first, then place them in an airtight container with parchment paper between layers so the frosting doesn’t smudge.