Soft, delicious and really simple to make, this biscuit is a delight to have and is sure to be an instant hit with everyone.

Sometimes, I let my kids take the wheel when it comes to kitchen tasks. Of course I stick around, but my role is nothing more than supervisory. Just to make sure they don’t get hurt. Many times they ruin the kitchen for nothing. Absolutely nothing.. zilch! But other times, they mix and stir and mash and come out with something amazing. This lemon cookie is one of those “come out with something surprising” moments.

We, rather they were trying to make lemon biscuits. But in their usual way, they added too much or too little and created something else. But this something else was soft, and oh my God! Delightful! I have since perfected this recipe, but I still give them all the credit for this amazing discovery. Now, instead of making regular lemon cookies, I can have something that’s halfway between cake and cookie.

You can serve it with a glass of warm milk for brunch or make it a standalone dessert for family gatherings. Either way, it’s delicious and every bite will leave a lasting impression.

Preparation time: 10 minutes
Cooking time: 8 minutes
Additional time: 10 minutes
Total time: 28 minutes

Nutritional values:

Calories: 92Kcl


For the biscuit:

1 canned lemon sponge cake mix
1-2 teaspoons lemon extract
1 large egg
1 half stick of softened butter

For the icing:

1 cup powdered sugar
2-3 tablespoons water or milk
1 teaspoon lemon extract
1 teaspoon vanilla extract


Step 1: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Combine the cake mix, egg and butter in a bowl and mix for about 1-2 minutes.

Step 2: Roll the balls about 1 inch and place them on the baking sheet. Then dip a small glass in icing sugar and press down on a ball of dough to flatten it.

Step 3: To make the icing, whisk together the icing sugar, milk and extracts in a small bowl, then sprinkle as desired over the cookies. Leave the biscuits to cook for about 8 minutes.

Step 4: Remove from the oven and leave to cool on a rack before serving.


•Do not completely flatten the biscuits while blending them. You want them to be about 1/4 to 1/2 inch thick, so don’t push the bottom of the glass down until it meets the pan, that would be terrible.
•The frosting on these cookies is amazing. It’s similar to frosting, although it’s much lighter than loft cookies and the like. If you don’t care about the icing, though, these cookies are still delicious even without the icing.