Next in our Cookie Series are these delicious Lemon Oreo Cookies. I love to make these in the spring and summer because Lemon is so refreshing. These cookies are pretty sweet though so you can’t eat too much.
I ended up refrigerating them and that toned them down a little because they were really sweet and lemony.
I have to tell you that I haven’t made these for a while. I’ve used lemon cake mix and yellow cake mix and I think I prefer the yellow cake mix. When I made these, they were good but they were really strong lemon flavor. I really like the flavor of adding the lemon zest and oil so I don’t want to get rid of that. Using a yellow cake mix makes it so all of the lemon flavor comes from the zest and extract. You can add as much or as little as you want.
Every oven is different so when you bake these just watch the tops. When they start to crack on top then you know they are done. Take them out of the oven as soon as they crack and let them cool on the sheet pan. It look me 8 minutes.
You can spread the frosting on with a knife or you can use a cake decorating bag with a 1A tip and make them look smooth and pretty on outsides. Just do a circle a little in from the sides and that will give you plenty of frosting.
I also cut the recipe in half on the written part because we ended up having way too much frosting.
You really can make Oreo cookies out of any flavor of cake mix. Lemon and chocolate are just 2 of my favorites.
I hope you enjoy!
Lemon Oreo Cookies
1 box Lemon or Yellow Cake Mix
½ cup Shortening
If you are using a yellow cake mix then add 1 tsp of lemon extract or 10 drops of a high quality lemon oil.
Zest from ¾ of a lemon
Frosting: ( I ended up having a ton extra so I cut it in half for you)
4 oz. Cream Cheese
2 Tbsp. Butter, softened
1 tsp. Vanilla
2 cups Powdered Sugar
Zest from the rest of the lemon (optional)
Juice from 1/2 lemon (optional)
4 drops lemon oil or 1/4 tsp lemon extract (optional)
1-Make sure you have all your ingredients and clean your work area. Don’t forget to wash your hands too.
2-Turn your oven onto 350 degrees.
3-Add your cake mix, shortening, eggs, lemon extract and zest to a mixer.
4-Mix the cookie and scrape the sides as needed.
5-You can use a cookie scoop or make balls however big you want. I used a 50 scoop and they were a great size. I really like using a scoop, especially these type because you want a uniform size to match up with other cookies.
6-Bake for about 7-8 minutes. You will know they are ready when they start to crack on the top.
7- While they are baking you can make more cookies and clean up.
8-Let the cookies cool completely on the sheet pan.
9-While the cookies bake and cool you can make the frosting.
10-I love using a food processor to make frosting so I add all the ingredients and I mix it up.
11-Once the cookies have cooled, you can just spread the frosting on one cookie and add another one on top. OR you can put the frosting in a cake decorating piping bag. I used a size 1A tip to put the frosting on. Put the frosting on one side and add another one on top.
12-Clean up any mess you have made.
13-Eat, Share, Enjoy!!!