Ingredients:

  • 1 box (15.25 oz / 432g) lemon cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tsp lemon extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper to prevent sticking.
  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. Chill the bowl in the fridge for 10 minutes to reduce stickiness and make the dough easier to scoop.
  4. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  5. Bake for 8–10 minutes. Remove them when the edges are just barely set and the tops look matte, but the centers still feel slightly soft to the touch.
  6. Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
  7. Whisk the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cookies in a zig-zag pattern and sprinkle with fresh zest.