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  • 1 box Lemon cake mix 15.25 oz
  • 1 tub Cool Whip 8 oz
  • 1 egg
  • Glaze:
  • 1 cup powdered sugar
  • 1 TBSP melted butter
  • 1 TBSP fresh lemon juice*
  • 1 tsp lemon rind*
  • *OR substitute the fresh lemon juice & rind for-- 1 tsp lemon extract + 2 TBSP milk


  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper.
  • Combine cookie ingredients in a mixing bowl and mix until well combined. Use a cookie scoop to scoop dough onto cookie sheets. Bake for 10-12 minutes, until cookies begin to lightly brown on top.
  • Remove from oven and let cookies sit on the tray for about 5 minutes. When the cookies come out of the oven they're still pretty soft and puffed up. They'll continue to cook a little more on the sheet, and as they cool down, they'll flatten up more. Transfer to a cooling rack to cool cookies completely.
  • Whisk glaze ingredients until smooth. Spoon about 1 tsp onto the top of each cookie. Gently spread around.