These extremely moist cookies are a lovely combo of bold citrus flavor and muted, earthy tones of rosemary. The annual cookie exchange party that I attend was last Friday. This is the exciting party where a sea of cookies cover every surface in my girlfriend’s basement.
The party where ordinary cookies rest next to over-the-top display-worthy treats. It’s quite a sight!
It’s also the party that causes me to put so much pressure on myself each year, often times feeling hopeless with the idea that I actually have to bake several dozen cookies. Where the stakes are high and any little miscalculation that I make means I’ll have to start over and try, try again.
Okay, maybe that’s a little dramatic, but baking to me is a beast which is why I always rely on my Quick and Easy Cranberry Pistachio Cookies each year.
No-fuss cookie recipes were meant for me and the least fussiest recipes have got to be the cake mix kind. What genius came up with this idea, by the way!?
No spot-on measuring and no flour on my counter!? Cookies that are handled with ease yet look and taste like I took hours to make. Bring it on!My girl, Betty, last name, Crocker, is my new best friend and she helped me make my 3 batches of cookies this year. She took the pressure off and filled me with hope for baking up a killer cookie.
Meet our Lemon Rosemary Cake Mix Cookies. They are so incredibly easy to whip up and they taste fabulous! With a big boost of lemon flavor and the subtle savory taste of rosemary, these cookies just might be my new favorite treat.
For a hot second, I felt like I was cooking because I got to zest a lemon and chop some rosemary to add to my bowl. A match made in culinary heaven, am I right?
And then I mixed cream cheese and butter together with it. Holla! (sorry, couldn’t help myself)Next, an egg and some lemon juice made it smooth.And finally, good ol’ Betty brought on her Super Moist Lemon Cake mix to make this lovely yellow batter.
While they baked, I whipped up a sweet glaze to make my cookies shine a bit.A little drizzle across the top…A few rosemary leaves for garnish…
And, with Betty’s help, I successfully created a simple little cookie that was full of flavor. I can’t say it is the prettiest baked good so let’s just call these rustic, but the flavor was ah-maze-ing.
In fact, these little cuties took home 3rd place at the exchange. Hold your applause and just go make these! You’re going to love them!What is your favorite cake mix cookie?
Check out my list of Fun and Festive Christmas Cookie Essentials to Brighten Your Kitchen.
- 8 ounce cream cheese room temperature
- 1/2 cup butter room temperature
- 2 tbsp lemon zest
- 2 tsp fresh minced rosemary plus leaves for garnish
- 1 egg
- 2 tbsp fresh lemon juice
- 1 box Betty Crocker Super Moist lemon cake mix
- 2 1/4 cups confectioners sugar
- 2 tbsp light corn syrup
- 2 tbsp milk
- 2-3 tbsp lemon juice
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter, lemon zest and rosemary with electric mixer on medium speed about 1 minute or until well blended.
- Beat in egg and 2 tablespoons lemon juice until smooth.
- Beat in cake mix on low speed until blended.
- Drop dough by rounded tablespoonfuls 2 inches apart on parchment lined cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes before transferring to a cooling rack.
- Cool completely, about 20 minutes before glazing.
- Mix all ingredients except lemon juice together in a bowl.
- Stir until smooth.
- Mix in 2-3 tablespoons of lemon juice to thin a bit more and add a subtle lemon flavor to the glaze.
- The glaze should be thick, but soft enough to settle when you drizzle it on.
- Using a butter knife, drizzle the glaze over each cookie sweeping in a back and forth motion. Place rosemary leaves on glaze while wet.
- Let set for about 20-30 minutes.
Feel free to skip the glaze...they are just as tasty!