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Lemon Cake Mix Thumbprint Cookies with Lemon Cream Cheese Frosting

1 box lemon cake mix
1 stick butter (melted)
2 eggs
1 TBLS. lemon juice
For frosting
1 8oz package cream cheese (softened)
4 TBLS butter (softened)
2 c. powdered sugar
1 1/2 TBLS. lemon juice
extra powdered sugar for dusting

In a large mixing bowl, place the cake mix, melted butter, eggs, and lemon juice and mix until blended. Cover the bowl and place in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees.
Using a medium cookie scoop, drop the cookie dough on a cookie sheet lined with a silpat or parchment paper 1 inch apart.
Bake for approximately 8-10 minutes or just until the cookies begin to slightly brown. (My magic number was nine minutes in my oven) Don't over bake these. You do not want them to be very brown at all.
Remove the cookies from the oven and allow them to set on the cookie sheet for a few minutes. (If you try to remove them right away, they will be too soft and they will lose their shape.)
While they are still on the cookie tray, use the back of a spoon and press the center of the cookies down slightly to flatten them. This is where the frosting will go.
Using a spatula, very carefully remove the cookies to a cooling rack and allow them to fully cool before attempting to frost them.
Meanwhile, make the frosting by creaming the cream cheese and butter together in a medium mixing bowl. Add the powdered sugar just until incorporated. Blend in the lemon juice.
When cookies are fully cooled, spoon the frosting into the center of each cookie, allowing it to mound slightly over the top. Dust each cookie with powdered sugar.
I prefer these cookies to be chilled before eating so I immediately cover them and place them in the refrigerator for at least thirty minutes before serving but they may also be enjoyed at room temperature.
Cover and refrigerate any remaining cookies.
Makes 24 cookies.

Source recipes -Here-

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