Lemon Pound Cake Cookies Recipe
I have had the best experience making and snacking on these amazing lemon pound cake cookies. They are so soft and simple enough to make, they will become a go-to summer recipe for sure.
RELATED READING: LEMONADE CUPCAKES
Lemon Pound Cake Cake Mix Cookies
Here at Ruffles and Rain Boots, I adore baking and quick cookie recipes are a staple in my home. These no-fail, these lemon cake mix cookies are perfect for the beginner baker.
When we shared them, the cookies were so light, fluffy, and chewy, they became an instant hit.
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Tips to Make Lemon Cake Mix Cookies
- Always start with your favorite lemon flavored pound cake mix (brand doesn’t matter).
- When you press the cookies, don’t smoosh them totally flat. They need to be about 1/4 inch thick.
- I love the drizzle on these cookies. It’s like icing, but a lot lighter in nature than a heavy, Lofthouse cookie style frosting. You can also skip the drizzle all together.
- Don’t overcook your cookies (stay nearby – they bake quickly). These lemon pound cake cookies are intended to be soft and light.
More Lemon Recipes You Might Like
- Lemon Glaze Cupcakes – These are a riot of yummy lemon glaze and fluffy cupcake crumb.
- Pink Lemonade Fudge – The best fudge for the summer, this light and bright treat is so easy to make.
- Strawberry Lemonade – This is the most refreshing sip you’ll take this summer.
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How to Make Lemon Pound Cake Cookies
Below is the written tutorial for these pound cake cookies. Keep this page open and follow along or print off the recipe below.
Lemon Pound Cake Cookies
These easy lemon pound cake cookies are so quick to make and are perfect for a warm, summer day's treat.
Ingredients
Cookie
- 1 boxed lemon pound cake mix
- 1-2 teaspoons lemon extract
- 1 large egg
- 1 half stick of softened butter
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water or milk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- optional, lemon zest
Instructions
- Preheat your oven to 375 degrees and line a baking pan with parchment paper.
- In a large mixing bowl, combine pound cake box mix, egg and butter and mix for 1-2 minutes.
- Roll balls between 1 and 2” and place on the baking sheet. Note that the balls should be the same size for even baking.
- Dip a small glass into powdered sugar then press it on a dough ball to flatten.
- Make the glaze by whisking together powdered sugar, milk and extracts in a small bowl.
- See note 1 below about drizzle.
- Bake the cookies for 8 minutes (see note 2 below about baking).
- Remove the cookies from the oven and cool on a wire rack completely. If you didn't bake the drizzle, add it over completely cooled cookies.
- Optional, sprinkle lemon zest into wet glaze.
- Leave to dry before stacking or packaging.
Notes
1. You can bake this drizzle or apply it to completely cooled cookies after baking.
2. Depending on your oven, you might need to bake just a couple of minutes longer than the 8 minutes. Please remember that they will CONTINUE TO BAKE after being removed from the oven.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 68mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Meet the Creator
Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.
Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!