Ingredients
Equipment
Method
- Add the cake mix, flour, eggs, vegetable oil, vanilla extract, and lemon extract to the bowl of a stand mixer fitted with a dough hook. Mix on low for 2 minutes, then scrape down the bowl.
- Add half of the white chocolate chips and mix on low for another 2 minutes.
- Scrape down the bowl again, add the remaining white chocolate chips, and mix for 1 minute until evenly distributed.
- Finish mixing by hand to ensure all of the chocolate chips are evenly incorporated throughout the dough.
- Using a large cookie scoop, portion the dough onto parchment-lined baking sheets.Bake at 350°F for 10 to 11 minutes, until the edges are just beginning to turn lightly golden.
- Immediately after baking, gently press each cookie down using the flat base of a large mug until approximately 1/4 to 1/2-inch thick.Then place the open end of the mug over each cookie and make small circular motions to create a neat bakery-style shape.Allow the cookies to cool completely on the baking sheet.
- If desired, whisk together the powdered sugar, vanilla extract, and lemon juice until smooth.Lightly drizzle over the cooled cookies and allow the glaze to set before serving.
Notes
- These cookies are thick, soft, and bakery-style.
- Any similar 13 to 15 oz lemon cake mix works well.
- The glaze is optional but adds extra lemon flavor.
- Shape the cookies while they're still warm for the best results.
- White chocolate chips can be substituted with vanilla baking chips.
Freezing Instructions
To Freeze the Cookie Dough
- Scoop the cookie dough into balls using a large cookie scoop.
- Place on a parchment-lined baking sheet and freeze for 1 to 2 hours, or until firm.
- Transfer the frozen dough balls to a freezer-safe zip-top bag or airtight container.
- Label with the date and freeze for up to 3 months.
To Bake from Frozen
- Preheat the oven to 350°F.
- Place the frozen cookie dough balls on a parchment-lined baking sheet. No need to thaw.
- Bake for 13 to 15 minutes, until the edges are just beginning to turn lightly golden.
- Shape with a mug while still warm, if desired.
- Cool completely before adding the optional lemon glaze.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Allow the glaze to dry completely before stacking.
- Freeze baked cookies for up to 3 months.
- Freeze unbaked cookie dough balls and bake straight from frozen, adding 2 to 4 extra minutes to the baking time.
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Nutrition information is automatically calculated, so should only be used as an approximation.