Ingredients

The following ingredients have 18 Servings
  • For the cookies:
  • 1/2 cup butter (softened)
  • 2 tbsp sugar
  • 1 large egg
  • 1 box strawberry supreme cake mix (18.25 oz size (I used Duncan Hines Strawberry Supreme) )
  • 3/4 cup ground golden flaxseed
  • 1 tbsp grated lemon rind (A Microplane grater is recommended for this)
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp water
  • For the frosting glaze:
  • 1 3/4 cups powdered sugar
  • 4 tbsp freshly squeezed lemon juice
  • 1/2 tbsp grated lemon rind (Again, a microplane grater works best to create fine zest)

Instruction

  • Heat oven to 350 degrees F. 
  • In a large bowl, beat softened butter and sugar until creamy, about 2 mins.
  • Add egg and beat to combine.
  • Add cake mix, flaxseed, 1 tbsp grated lemon rind, lemon juice, and water.  Beat until thick but smooth.
  • Drop batter by tablespoon size balls onto a cookie sheet lined with parchment paper (I use a small cookie scoop with a handle for this).
  • Bake until the surface is puffed and slightly cracked, about 13 minutes.  
  • Allow cookies to cool completely and make the frosting glaze. In a medium-size bowl, stir 1 tbsp lemon rind, 4 tbsp fresh lemon juice, and powdered sugar with a whisk until smooth.
  • Using a pastry brush, coat cooled cookies with frosting glaze and allow to set until dry, about 20 minutes.
  • Store in an airtight container for up to 2 weeks or freeze.