Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

These Lemon Cake Mix Cookies are super, super amazing!

Seriously delicious.

It has something to do with the softness you already get from the using the cake mix to make the cookies, PLUS it’s even more amazing when you use cake mix that has pudding in the mix.

Dude.

You gotta try these.  Even if you only kinda, sorta like lemon at all.  If you love lemon – well – these will blow you away!  {Trust me:  my coworkers didn’t leave a crumb behind!}

Easy Iced Lemon Cake Mix Cookies

These are also an easy dessert that you can throw together at the last minute when guests show up for a surprise visit, or you’re just suddenly craving something sweet and lemony.

Easy Iced Lemon Cake Mix Cookies

Stir together the cake mix and a bit of sugar, then stir in some eggs and oil.

Easy peasy.  And smells amazing!

Easy Iced Lemon Cake Mix Cookies

I used teaspoonfuls to make mine.

You could make them a little bigger if you wanted, but I find this to be a perfect size.

Easy Iced Lemon Cake Mix Cookies

And the icing is another easy step.

Just mix it all up in a little bowl or cup and drizzle it over the cookies.

Easy Iced Lemon Cake Mix Cookies

It only takes a minute to mix the icing and another minute or two to drizzle it over the cookies with a fork.

Totally worth it.

It really makes the cookies extra special.

Easy Iced Lemon Cake Mix Cookies

Doesn’t that gooey-ness look ah-mazing??

I love these things!

Please share your own pics when you make them here or on my Facebook page!!

{Scroll down to print the recipe.}

Easy Iced Lemon Cake Mix Cookies

Easy Iced Lemon Cake Mix Cookies

Ingredients:

1 box (15 oz.) lemon cake mix
1/4 cup sugar
1/2 cup vegetable oil
2 eggs

Icing:
1 cup confectionery sugar
1 teaspoon lemon extract
1 1/2 to 2 tablespoons water

Preheat oven to 350°F (180°C).

In a large bowl, combine the cake mix and sugar. Stir in the eggs and vegetable oil until fully combined and smooth.

Drop teaspoonfuls of dough onto baking sheets lined with parchment paper. Bake for 9 to 11 minutes or until the cookies are set on top and just barely starting to brown around the edges.

Cool on baking pans for two minutes, then transfer cookies to wire racks and cool completely.

Using a fork, mix all ingredients for icing in a small bowl or measuring cup, starting with 1 tablespoon of water, and adding about a 1/4 tablespoon of water at a time until you reach the desired consistency. It should still be a little thick, but drip easily from your fork.

Drizzle the icing over the cooled cookies, making sure your working space beneath the cookies is lined with waxed or parchment paper for easy cleanup.

Allow icing to set. Store covered. Makes 3 dozen.

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Print the free PDF copy of the recipe:  Easy Iced Lemon Cake Mix Cookies

Enjoy!

Roaming Rosie Signature

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Easter Bunny Spiced Sandwich Cookies {take two}

Spiced Easter Bunny Sandwich Cookies

These Easter Bunny Spiced Sandwich Cookies were a lot of fun to hand out on Easter!

They were HUGE, though.

I totally didn’t realize how big the Wilton Comfort-Grip Bunny Cookie Cutter was when I bought it.

Still cute.  Just huge.

And since I used the same recipe I made last year, you can see how I also used a smaller cookie cutter the last time I made these Spiced Easter Bunny Sandwich Cookies.

Spiced Easter Bunny Sandwich Cookies

There are only a few ingredients, and you’re really just mixing everything together in a big bowl, so you wind up with something that looks like you spent a TON of time in the kitchen even though it’s easy to put together.

And I looooooooove making these with the spice cake mix.

Makes the finished cookie taste kind of like gingerbread men.  But not exactly.  More cinnamon-y.

Which is also why I add cinnamon to the cream cheese icing that goes in the middle of the cookies.

Spiced Easter Bunny Sandwich Cookies

Here is the butter and cream cheese all mixed together {above}.

It’s best if these are at room temperature before you start mixing them, to ensure creaminess.

Spiced Easter Bunny Sandwich Cookies

The cookie dough will be a little soft, so you need to form it into a disc, wrap it in plastic wrap, and keep it in the fridge for at least a half hour before rolling it out.

You could keep it in the fridge overnight, but it may need to sit on a counter for a few minutes before rolling, if that’s the case.

And you need plenty of flour on your prep space and on the rolling pin.  So the dough doesn’t stick.

Spiced Easter Bunny Sandwich Cookies

The cookies should be baked on parchment paper.

I use textured aluminum pans that cookies don’t stick to, so I don’t always bother with the paper if I’m feeling lazy.

Spiced Easter Bunny Sandwich Cookies

I usually mix the icing while the cookies are cooling.  But you could do it earlier if you wanted to.

The important part is to make sure the cookies are fully cooled before you add the icing.

Otherwise it’ll melt.

Spiced Easter Bunny Sandwich Cookies

You’ll want to add plenty of icing to the inside of the cookies.

Don’t be stingy!  ;)

And press down the top cookie over the icing, firmly but gently, to be sure it will stick.

Spiced Easter Bunny Sandwich Cookies

Don’t those look gorgeous?

I drew on some whiskers with melted white chocolate and added a pink M&M for a nose.

I guess I could have gone further and done eyes and ears, too, but what I was looking for was simplicity.

You don’t even really need to add the extra decoration if you don’t want to.

Spiced Easter Bunny Sandwich Cookies

And in case you missed where I posted it earlier, here’s the link to my recipe:

Spiced Easter Bunny Sandwich Cookies

Spiced Easter Bunny Sandwich Cookies

Enjoy!

Roaming Rosie Signature

Lemon Cheesecake Bars

Lemon Cheesecake Bars

It’s been awhile since I’ve made these, so I had to come up with an excuse for needing them again.

Luckily, there was a potluck party this weekend.

I used that.

But these crumb cake-like, cream cheesy bars don’t really demand an excuse.  They work great even for a random weeknight dessert.

Especially since they’re so easy to make.

{If you keep up with my blog, you know easy=awesome in my book.}

Lemon Cheesecake Bars

Anyway, these bars start with a cake mix.

And you could probably use real lemon juice/zest, but I’ve only tried it with the extract.

Lemon Cheesecake Bars

Once you make the cake mix batter that serves as both the crust of the bars and as the crumb topping, you’ll need to set aside a cup of it.

That cup of crumbs will go on top.

What you’re left with won’t look like enough to cover the bottom of a 13×9 baking dish – but it will.

It rises as it bakes, so it’s okay that it’s really thin.

Just go ahead and press it out to cover the entire bottom.

Lemon Cheesecake Bars

Here it is with the yummy cream cheese mixture spread over the cake crust.

Lemon Cheesecake Bars

And here it is with the cake-ish crumbs sprinkled over the top, just before baking.

Be careful not to let the edges brown too much.  The finished bars should still look a little moist in the center.

But even if the edges cook a little too much, you can always slice them off when cutting the bars to serve.  And, you know, throw them in a bowl and devour them by the forkful when your kids aren’t watching.

Lemon Cheesecake Bars

Lemon Cheesecake Bars

Ingredients:

1 box (18 oz.) yellow cake mix
8 oz. cream cheese, softened
2 eggs, separated
1/3 cup vegetable oil
1/3 cup sugar
1 tsp. lemon extract

Preheat oven to 350°F.

In a large bowl, combine the cake mix, one egg, and the oil until it reaches a crumbly consistency.

In a medium bowl, use a mixer to beat the cream cheese until smooth. Add in the remaining egg, sugar, and lemon extract and continue beating until fully incorporated.

Reserve one cup of the cake mix batter, and press the remaining batter into the bottom of a greased 13 x 9 inch baking dish. It will be thin.

Spread the cream cheese mixture over the cake mix batter.

Sprinkle the reserved cake mix batter over the cream cheese.

Bake for 25 minutes or until the edges are just golden brown.

Cool completely before cutting.

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To PRINT your free PDF of this recipe click here:  Lemon Cheesecake Bars

Enjoy!

Roaming Rosie Signature