ICED LEMON DROP COOKIES

Iced Lemon Drop Cookies image

Provided by Susan Bartley

Categories Cookies

Time 25m

Number Of Ingredients 12

1 box lemon cake mix
6 Tbsp butter, melted
2 large eggs, room temperature
1 Tbsp juice from meyer lemon (regular lemon will work too)
1 Tbsp lemon zest, grated
1 c white vanilla mini chips or finely chopped white chips
LEMON CREAM CHEESE ICING
4 Tbsp butter, room temperature
4 oz cream cheese room temperature (half a package)
1 1/2 c powdered sugar, sifted
1 Tbsp juice from a meyer lemon, regular lemon will work too
1 Tbsp lemon zest, grated

Steps:

1. Preheat oven to 350 and line baking sheet with bakers parchment paper.
2. Place white chips in small bowl and sprinkle with lemon juice, set aside.
3. In large bowl combine cake mix, melted butter, eggs and lemon zest and mix by hand, do not over mix it will be slightly lumpy.
4. Add white chips and lemon juice mixture to cookie batter and mix in.
5. Drop by spoonful onto parchment lined baking sheet. I use a cookie scoop for uniform sized cookies.
6. Bake at 350 for 10 to 13 minutes or until a light golden brown.
7. You can pull the parchment paper right off your baking sheet to your cooling rack and let them cool.
8. Make icing as follows: In medium mixing bowl cream together cream cheese and butter till light and well mixed.
9. add powdered sugar and lemon zest and lemon juice to thin. You want this icing to more like a glaze so it goes on your cookies lightly.
10. Ice cookies and enjoy! They will make a lemon lover out of you too!