Yield: about 5 dozen cookies, 1 Serving 😊

Katie Houde

Thank you, Katie, these are incredible.

• 1pkg (8 oz) cream cheese softened
• ¼cup butter, softened
  
• 1pkg Super Moist lemon cake mix
• 1box instant lemon pudding
• 1egg
• ¼tsp vanilla
• 1can lemon frosting

Special Equipment

• Digital scale

Preheat oven to 375°F.

Beat cream cheese and butter until light and fluffy.

Mix about ½ of cake mix, egg and vanilla until smooth.

Add in the remaining cake mix, egg, and lemon pudding mix and mix for about a minute, scraping down bowl half way through. Batter will be very thick.

Portion out 15-gram dollops on a scale and roll into balls.  30 will fit on an ungreased cookie sheet, bake for 10 – 12 minutes. Cool.

Frost with lemon frosting and store in refrigerator for 30 minutes to firm up frosting.  Store in a plastic container with layers separated by wax paper or parchment.

Best served chilled.