Ingredients:

  • 1 box (15.25 oz / 432 g) lemon cake mix
  • 2 large eggs
  • 1/3 cup (80 ml) vegetable oil
  • 1 tsp (5 ml) lemon extract
  • 1 tbsp (6 g) lemon zest
  • 1 cup (120 g) powdered sugar
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/2 tsp (2.5 ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, combine the lemon cake mix, eggs, oil, and lemon extract. Stir until the batter is smooth and no dry streaks of flour remain.
  3. Fold in the lemon zest gently to preserve the essential oils.
  4. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  5. Bake for 8–10 minutes. Remove the cookies when the edges are set but the centers still look slightly underbaked.
  6. Whisk together the powdered sugar, lemon juice, and vanilla until smooth.
  7. Allow cookies to cool on a wire rack for 5 minutes, then drizzle the glaze over the top. Let the glaze set for 10 minutes before serving.