Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 box lemon cake mix
- 1/3 cup oil
- 2 eggs
- 1 large lemon
- 1/2 tsp lemon extract (or 4-6 drops dietary lemon essential oil)
- 1/4 cup lemon drops, crushed
- 1 cup confectioner's (powdered) sugar
- parchment paper
- 8 oz cream cheese room temp.
- 1 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 large lemon
- 1/4 tsp lemon extract (or 3 drops dietary lemon essential oil)
- 1/4 cup Yellow candy sprinkles optional
Preheat oven to 350 degrees.
Mix cake mix, oil, eggs, lemon juice from the lemon, extract or oil, and crushed lemon drops on medium speed until everything is all smooth and incorporated.
With the dough, make balls a little smaller than a golf ball, and roll them in the powdered sugar. Place each dough ball on a cookie sheet lined with parchment paper.
Bake at 350 for 12-15 minutes. You want the cookies to just start to turn golden but not brown.
Remove from the oven and let them cool on a wire rack.
Whip the cream cheese until smooth, then add the powdered sugar and mix it all together.
Add the vanilla, lemon juice from one lemon and extract or essential oil.
Give it a taste and if you want it sweeter add more powdered sugar, if you want it a little more tart add more lemon juice.
Wait for the cookies to completely cool then pipe on the icing.
The easiest way to pipe it on is to put the icing in a Ziploc bag and snip a corner. Swirl it on top of each lemon cookie.
Add yellow sprinkles or sprinkle a little of the crushed lemon drops on top!
This is a very sticky dough, but after you drop it in the powdered sugar you will be able to roll it into a ball shape.
After testing one cookie ball in the sugar and you think the dough is too runny, try adding a few more pinches of flower to stiffen up the dough.
Calories: 234kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 231mg | Potassium: 48mg | Sugar: 26g | Vitamin A: 175IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 0.7mg