"Easy lemon cake mix cookies made with just a few simple ingredients. These delicious Spring cookies are bursting with fresh lemon and cheesecake flavor! The best thing since sliced bread!"
Spring is almost here, which means 🍋 LEMONS are in season! Spring time makes me crave all things light and lemony! These Lemon Cheesecake cookies were the first on my list this year. I revamped the original recipe by adding fresh lemon juice and cheesecake chips. They were the reason for the revamp in the first place! And... was it worth it!
I also can’t wait to make Lemon Brownies and White Chocolate Lemon Puppy-Chow snack mix next. And for those warm spring days when I want something chilled, Mom's lemon meringue pie and Lemon Creamsicle ice cream! So... Keep your eyes lemon peeled! - Ok I set myself up there.... I had to!!! 😂🤣
Lemon Cheesecake Cookies
Servings – 24 Prep Time – 10 Min Chill Time: 30 Min, optional
Cook Time – 10 Min
Ingredients:
1 box lemon cake mix, I personally only use Duncan Hines
1/2 cup butter or margarine, melted - you can also use 1/2 cup vegetable oil, measure just under the 1/2 cup line
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 granulated sugar or coarse sanding sugar
1/2 teaspoon lemon extract, optional
1 lemon, = 1 tablespoon zest and juice - the zest is optional, but gives it that extra lemon kick!
1 cup cream cheese chips, if you can't find these in your local stores you can substitute them for white chocolate chips
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Combine the cake mix, butter or oil, vanilla and eggs in a large bowl. Add in fresh lemon juice and lemon zest.
Stir together just until combined. If you can, refrigerate the dough for 15-30 minutes (it will make it a little easier to work with, since it is sticky).
Then use a medium scoop or spoon to scoop the dough onto the prepared baking sheet. Then roll dough balls into the granulated sugar.
Bake for 9-11 minutes, or until the cookies are set, not browned. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack. They will continue to bake when cooling.
Notes:
Freezing Cookies:
Allow cookies to cool. Then freeze on a cookie sheet for 30 minutes. Once hard, stack in a freezer container or zip top bag for up to 3 months. Remove from the freezer 2 hours before serving.
Nutrition:
Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
"An Excellent and quick cookie recipe that tastes gourmet. I made these for work, and was told they are "The Bomb and are bakery-worthy! - I have to make them again soon!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.