Ingredients
Scale
- 7 ounces Finlandia unsalted butter softened to room temperature
- 7 ounces Finlandia Creamy Gourmet Cheese lemon, vanilla, or classic flavor (or substitute cream cheese)
- 1 egg
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest (about 1/2 lemon)
- 18 ounces cake mix white, yellow, or vanilla (gluten free OK)
- 1 cup powdered sugar
- colored decorating sugar (optional)
Instructions
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Use a stand mixer or hand mixer on medium speed to cream together butter and cheese until light and fluffy (about 2 minutes).
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Add egg, lemon juice, and lemon zest. Mix again on medium speed until well combined (about 1 minute).
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Add cake mix, and mix on low and then medium-high speed until dry mix is completely mixed in. Cover cookie dough, and refrigerate at least one hour.
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When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
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In a small bowl, stir together powdered sugar and about 2 teaspoons of your desired colored sugar. (If you’d like to make multiple colors, mix up as many bowls of powdered sugar with different colored sugars as you’d like!)
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Use a medium cookie scoop or tablespoon to make balls of cookie dough. Roll each dough ball in the powdered sugar to coat it generously. Place coated cookies about 2 inches apart on prepared baking sheets (12 cookies per sheet).
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Bake in preheated oven for approximately 15 minutes, until edges are lightly brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack. (Cookies will be soft, so be gentle with them.)
Notes
- Cake mix weights can vary by brand, but this recipe should work with mixes ranging between 15 and 21 ounces.
- I recommend storing these baked cookies in the refrigerator.
- Recipe adapted from allrecipes.com.
- Prep Time: 15
- Cook Time: 15