• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer, add the cake mix, eggs, and oil. Mix on low speed using the paddle attachment until fully combined.
• Scoop and roll the dough into 1" balls, then place them onto the prepared baking sheet about 3" apart.
• Bake in a preheated oven for 8-10 minutes, or until the cookies are lightly brown and set on the edges. (Tip: once the cookies are puffed and cracked on top, cook for 1 more minute)
• Remove from the oven and let the cookies cool on the pan for 2-5 minutes before transferring to a wire rack to cool completely.

Lemon Cream Cheese Frosting

• In the bowl of a stand mixer, add the room temperature butter and room temperature cream cheese. Beat with the whisk attachment until light and fluffy, or about 2-3 minutes.
• Turn off the mixer and add 5 cups of powdered sugar, the fresh lemon juice, and the fresh lemon zest. Mix on low until fully incorporated, then beat on high for about 30 seconds until it is light and fluffy again. Add up to 1 more cup of powdered sugar until stiff peaks form.

Assembling the Cookies

• Transfer prepared frosting to a piping bag with a large round tip. Pipe frosting over half of the cookies with frosting, then top with the other cookie. Enjoy!