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Never take a cake mix for granted. Not only are they easy to use, but you can make a myriad of other desserts with them, including these soft, moist, and lemony cake mix cookies. After being drizzled with a lemony glaze and dusted with dried raspberries, these delicious cookies are pretty much impossible to resist. Try them for yourself and see.

This past year, I’ve totally embraced the simple, much-ignored, and often over-looked cake mix. Not only are cake mixes easy to use, but they’re also extremely affordable and amazingly shelf-stable. Petty much, they’re a win-win. And, you can use them to make so much more than a boring ol’ cake. These cookies are a perfect example of that. A few added ingredients, a little bit of decoration, and you’ve got an easy-to-make, affordable cookie recipe that everyone will fall in love with at first sight. And, after one bite, there’s absolutely no way you won’t become a cake mix fan for life.

Ingredients:

Cookies:

• 1 (8-oz.) Box Cream Cheese, Softened
• 1/2 Cup Unsalted Butter, Softened
• 1 Egg
• 1 Teaspoon Vanilla Extract
• Zest of 1 Lemon
• 1 (15.25-oz.) Box Lemon Cake Mix

Decoration:

• 1 Cup Powdered Sugar
• Juice of 1 Lemon
• 1/3 Cup Freeze-Dried Raspberries

Directions:

Cookies:

1. Preheat oven to 350 degrees.
2. In a large bowl, on medium speed, mix the cream cheese, butter, egg, vanilla, and lemon zest together for 2 minutes.
3. Add the cake mix; mix until combined.
4. Cover and refrigerate the dough for 30 minutes.
5. Use a cookie scoop or tablespoon to measure out cookies. Place the cookies onto a Silpat or parchment paper-lined baking sheet.
6. Bake the cookies for 11 to 13 minutes, or until puffed up and cooked through.
7. Allow the cookies to cool completely before decorating.

Decoration:

1. In a small bowl, whisk the powdered sugar and lemon juice together until smooth.
2. Place the dried raspberries into a small plastic resealable bag. Use a rolling pin or the palm of your hand to smash the dried raspberries into powder.
3. Drizzle each cookie with a bit of the lemon glaze and then sprinkle each cookie with some of the dried raspberry powder.
4. Allow the cookies to rest for 2 hours before packaging in an airtight container between sheets of wax or parchment paper.

Suggestions:

• You can order freeze-dried raspberries online, however, I find mine at Target for an extremely affordable price.
• These cookies are super moist, I suggest storing them in your fridge if you don’t plan on eating them all right away.

Improvements:

• Replace the lemon cake mix with a vanilla or strawberry cake mix.
• Garnish the cookies with finely chopped almonds in lieu of dried raspberries.

Print

Yum

Lemon Raspberry Cake Mix Cookies

Ingredients:

Cookies:
• 1 (8-oz.) Box Cream Cheese, Softened
• 1/2 Cup Unsalted Butter, Softened
• 1 Egg
• 1 Teaspoon Vanilla Extract
• Zest of 1 Lemon
• 1 (15.25-oz.) Box Lemon Cake Mix
Decoration
• 1 Cup Powdered Sugar
• Juice of 1 Lemon
• 1/3 Cup Freeze-Dried Raspberries

Directions:

Cookies:
1. Preheat oven to 350 degrees.
2. In a large bowl, on medium speed, mix the cream cheese, butter, egg, vanilla, and lemon zest together for 2 minutes.
3. Add the cake mix; mix until combined.
4. Cover and refrigerate the dough for 30 minutes.
5. Use a cookie scoop or tablespoon to measure out cookies. Place the cookies onto a Silpat or parchment paper-lined baking sheet.
6. Bake the cookies for 11 to 13 minutes, or until puffed up and cooked through.
7. Allow the cookies to cool completely before decorating.
Decoration:
8. In a small bowl, whisk the powdered sugar and lemon juice together until smooth.
9. Place the dried raspberries into a small plastic resealable bag. Use a rolling pin or the palm of your hand to smash the dried raspberries into powder.
10. Drizzle each cookie with a bit of the lemon glaze and then sprinkle each cookie with some of the dried raspberry powder.
11. Allow the cookies to rest for 2 hours before packaging in an airtight container between sheets of wax or parchment paper.

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Make sure to check out all of the other great #SpringSweetsWeek recipes below.

• Blueberry Rhubarb Quick Bread by Palatable Pastime
• Bunny Carrot Cakes by Simply Inspired Meals
• Cake Batter Milkshakes by Kate’s Recipe Box
• Carrot Cake Bread by A Day in the Life on the Farm
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• Coffee Banana Breakfast Smoothie by Shockingly Delicious
• Coffee Brownies by Cindy’s Recipes and Writings
• Coffee Chip No Churn Ice Cream by A Savory Feast
• Easy Lemon Cake Mix Cookies by Books n’ Cooks
• Fairy Cakes by That Recipe
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• Lemon Cupcakes with Raspberry Buttercream by Sweet Beginnings
• Lemon Poppy Seed Loaf by Blogghetti
• Lemon Poppy Seed Madeleines by The Spiffy Cookie
• Lemon Raspberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mini Funfetti Cheesecakes by Cheese Curd In Paradise
• Mocha Cake by Fresh April Flours
• Mocha Mint Chocolate Cream Puffs by Jolene’s Recipe Journal
• Spring Toffee Crack by Jen Around the World

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