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Italian Sweet Creme Glazed Lemon Cookies

Ingredients

for the lemon cookies:

  • 1 box 16.5 ounces lemon cake mix
  • 2 tablespoons butter softened
  • 2 eggs
  • 2 tablespoons water

for the Italian Sweet Creme glaze:

  • 1 cup butter at room temperature
  • 1/4 cup heavy cream
  • 1/3 cup + about 1/4 cup Coffee-Mate Sweet Italian Creme Liquid Creamer
  • 2 cups powdered sugar

Instructions

for the cookies:

  • Preheat the oven to 350 degrees. Coat a large baking sheet with cooking spray.
  • In a large bowl, combine the cake mix, eggs, butter and water – it will be VERY thick. Drop the batter by tablespoons onto the baking sheet about 2 inches apart. Bake for about 10 minutes or until the cookies are set. Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely. Allow to cool completely before adding the glaze.

for the Italian Sweet Creme glaze:

  • While the cookies are cooling, prepare the glaze by creaming the butter. Add in the heavy cream and the 1/3 cup of creamer. Add the powdered sugar in a 1/2 cup at a time until well incorporated and smooth.
  • This will be rather thick so slowly add a tablespoon at a time of the creamer until you have your desired consistency for the glaze. I still wanted mine kind of thick so I added almost 4 additional tablespoons of creamer.
  • Use a spoon to add glaze to the tops of your cookies.