Lemon Pound Cake Cookies
The best cookies are stuffed with lemon pound cake mix.
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These delicious pound cake cookies are the reason I love to bake. They are simple sugar cookies, but they are filled with a lemon pound cake mix that will blow you away. They have this crisp sugar cookie edge with this soft melt-in-your-mouth lemon filling that marries the two textures together. Finish off these cookies with a bright fresh lemon glaze and you are ready for a potluck! Bring these over to anyones house and they will think you are the one real Masterchef.
Krusteaz is the brand that I’ve found that sells a lemon pound cake mix, but you are also free to use a standard pound cake mix as well, just don’t forget to add lemon flavor somewhere.
No lemon pound cake mix by you?
Use a teaspoon of lemon extract or the zest of one lemon in the filling.
Since we’re using vegetable oil in the filling for these cookies the filling will take some time to set in the fridge. When I make this again I’m curious to see how the cookie turns out if I substitute the vegetable oil for avocado or coconut oil.
You can see as the cookies flatten the lemon pound cake filling trying to ooze out. If you have time, after your stuff the cookies place them back in the fridge to setup overnight. This not only develops more flavor in the cookie, but will help the cookies hold shape.
Finish your cookies with your favorite glaze or keep them as is. You decide. I’m a glaze girlie.
I hope you make these cookies. Filled cookies are the new frontier and can even breath new life into your favorite cookie recipes. You have got to try this out!
Any leftover pound cake filling you can bake in the oven and have some extra cookies on hand just in case. Waste FREE!
Lemon Pound Cake Cookies
Watch How It's Made
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For lemon filling:
- 1 - 16.5 oz. box lemon pound cake mix
- 2 egg, beaten
- 1/2 cup vegetable oil
For sugar cookie:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg + 1 egg yolk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
For lemon glaze:
- 3 cups powdered sugar
- 2 tablespoons half and half
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Preparation
- Preheat your oven to 375º F and prepare two parchment-lined sheet trays.
- In a bowl mix your lemon filling by whisking together the cake mix, eggs, and vegetable oil. Scoop one heaping tablespoon of batter onto the prepared sheet tray and repeat for remaining. Freeze for 30 minutes.
- Start on your sugar cookie batter by combining the melted butter, granulated sugar, and brown sugar in a bowl using a hand mixer. Beat the mixture until combined then add in your vanilla extract and eggs.
- In a separate bowl combine together the dry ingredients and use a whisk to disperse evenly. Add dry mixture to the wet batter and mix until no more floury lumps remain. Use a small ice cream-scoop to portion each cookie and refrigerate until the filling is ready.
- Once the filling is frozen remove both cookie trays to a work surface. Take one sugar cookie scoop and flatten it into a disc, place one frozen lemon filling in the center of the disc, then flatten another sugar cookie scoop into a disc. Place the newly flattened disc over the filling and pinch the edges together. Repeat for remaining.
- Arrange cookies evenly spaced out on tray, about six cookies per tray. Bake for 12 - 14 minutes or until the edges are just starting to turn golden.
- Whisk together the lemon glaze by combining all ingredients. The glaze should be drizzle-able.
- Transfer cookies cool on a cooling rack then drizzle with lemon glaze. Let cookies cool completely and enjoy!
