Lemon Poppy Seed Texas Sheet Cake Cookies Recipe
This recipe for Lemon Poppy Seed Texas Sheet Cake Cookies is so perfect for Spring that I just couldn’t wait any longer. Besides, it has been a hot minutes since I have shared a sheet cake cookie recipe. We all know that cookies are what makes my life complete and these sweet babies rank right up at the top. They are soft, lemony and covered in a tangy glaze. Keep scrolling to see how you can make them too.
Mother Nature has been quite crazy around here lately! We finally have sunshine and a little warmth in the forecast and I am so happy I could dance!
Snow in April should really be against the law. In fact, snow after February is really just a waste of time. Mama is over it!
Thankfully we have what looks to be a sunny week ahead and so these cookies are the perfect way to celebrate.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Lemon Poppy Seed Sheet Cake Cookies with a Cake Mix
All of my cake mix sheet cookies start the same…cake mix, 2 eggs and 1/3 cup oil. This recipe all has the addition of 1/2 tablespoon of poppy seeds.
Combine the ingredients with your hand held mixer {or by hand}. The dough will be pretty thick and a beautiful shade of yellow.
Cake Mix Cookie Baking Tips
- When you are mixing the cake mix with the eggs and oil, remember that the dough will be thick.
- Be sure to whisk the eggs before adding them to the other ingredients because it helps everything incorporate faster.
- Sift or whisk the dry cake mix to remove any lumps before adding the wet ingredients.
- I always suggest using a cookie scoop when making cookies because when they are all the same size they bake evenly {see my other cookie baking tips here}.
- Do not over bake. It is so important to remove the cookies {even if they don’t look completely done} and let them cool on the cookie sheet for 10 minutes.
Using a medium cookie scoop, scoop mounds of dough onto a silicone {or parchment} lined baking sheet.
Bake in a 350 degree oven for 9-11 minutes. The key to baking these cookies is to NOT over bake them.
How to Bake the Perfect Cake Mix Cookie
You will almost always hear me say this especially when it comes to cake mix cookies. The difference between a wonderfully baked cookie and a hockey puck is just a minute or two.
They are ready when the center is still soft {it might even seem underdone} and the edges of the cookie are set. There might even be a slight browning on the top.
The key is to remove them from the oven at this point and let them cool on the hot baking sheet for 10 minutes. This time on the baking sheet is going to let them continue bake and set up.
Removing the cookies from the oven a little early and leaving them on the cookie sheet to cool are the keys to a perfectly baked cake mix cookie.
Once you have baked all of the cookies, it is time to turn your attention to the glaze. Normally sheet cake cookies have a cooked frosting but not in this case.
For these Lemon Poppy Seed Texas Sheet Cake Cookies, we are combining powdered sugar, lemon juice and lemon zest to the perfect consistency for glazing the cookies.
The glaze should be thick but still run slowly from your whisk.
To glaze the cookies, use a spoon and spread out about a heaping teaspoon of glaze onto each cookie. You can add a few additional poppy seeds while the glaze is wet if you want to.
It doesn’t take long for the glaze to set up but if you want to speed up the process, you can always put them in the refrigerator for about 15 minutes.
I obviously couldn’t wait that long for my first bite. 15 minutes sounded like an eternity, so I just went for it and I am not not sorry.
These Texas sheet cake cookies are bright, delicious and loaded with lemon flavor. If you love lemon then these cookies need to be on your to-do list immediately!
Do you like Cake Mix Texas Sheet Cake Cookies? Try these recipes…
- Texas Sheet Cake Cookies
- Easy Peanut Butter Sheet Cake Cookies
- Celebration Texas Sheet Cake Cookies
- Peppermint Sheet Cake Cookies
- Toffee Sheet Cake Cookies
Lemon Poppy Seed Texas Sheet Cake Cookies
Ingredients
Lemon Poppy Seed Cookies
- 1 15.25 box lemon cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 tbsp poppy seeds
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice {fresh or bottled}
- zest of 1/2 lemon
Additional poppy seeds for garnish {optional}
Instructions
- Preheat oven to 350°.
- Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
- Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 4-5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Glaze
- Combine glaze ingredients in a bowl and whisk together. It should be thick enough to run slowly off of you whisk but still spreadable.
- Take a heaping teaspoon of glaze and spread it over the top of each cooled cookie. Sprinkle with additional poppy seeds if desired. Wait for glaze to set up at room temperature or refrigerate for faster set up.
- Store cookies in an air tight container at room temperature for up to 4 days or freeze unglazed cookies for up to 3 months.
