Ingredients:

  • 15.25 oz lemon cake mix
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon zest
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar

Instructions:

  1. Cream the fats. Beat the 8 oz (226g) cream cheese and 1/2 cup (115g) butter until light and silky. Note: This usually takes 2-3 minutes on medium speed.
  2. Add the liquids. Mix in the egg, 1 tsp vanilla, and 1 tbsp lemon zest until fully incorporated.
  3. Incorporate the mix. Gradually pour in the 15.25 oz (432g) cake mix until no dry streaks remain.
  4. Chill the dough. Place the bowl in the fridge for at least 30 minutes. Note: Cold dough is less sticky and easier to roll into balls.
  5. Prep the oven. Preheat your oven to 180°C (350°F) and line your baking sheets.
  6. Set up stations. Place the granulated sugar and confectioners' sugar in two separate small bowls.
  7. Shape the dough. Scoop 1.5 tablespoon mounds and roll them into smooth spheres until they look like large marbles.
  8. The double roll. Roll each ball in granulated sugar first, then generously coat in confectioners' sugar.
  9. Space them out. Place balls 2 inches apart on the sheet to allow for gentle spreading.
  10. Bake the cookies. Bake for 10 minutes until the tops have crackled and the edges are set.