Pound cake cookie close up
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5 from 1 vote

Easy Pound Cake Cookies

These easy pound cake cookies call for only a few ingredients. They come out soft and chewy with a wonderful vanilla flavor. Top them with cookie glaze and they're truly addicting.
Prep Time27 mins
Cook Time13 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 183kcal
Author: Kara Jane @ I Scream for Buttercream

Ingredients

Cookie Ingredients

  • 1 box pound cake mix (or any boxed cake mix)
  • 2 large eggs
  • 1/2 cup oil (vegetable or canola)
  • 1 Tbsp vanilla bean paste or vanilla extract
  • 1/4 tsp almond emulsion (optional)

Vanilla Cookie Glaze Ingredients

  • 2 1/2 cups confectioners sugar
  • 3 Tbsp milk or cream (add an extra tablespoon if needed)
  • 1 tsp vanilla bean paste or extract
  • 1 Tbsp corn syrup

Instructions

Cookie Instructions

  • Preheat oven to 350 degrees.
  • Add the dry cake mix to a mixing bowl.
  • Add in the eggs, oil, vanilla and almond extracts. Mix well with a wooden spoon. Batter will be much thicker than cake batter, but not as firm as regular cookie dough.
  • Drop by tablespoons on greased or non-stick cookie sheet. Space cookies out at least two inches apart. They will spread quite a bit while baking.
  • Bake at 350 degrees in a preheated oven for 10 - 13 minutes. The edges will be light golden brown. The centers will still look a little soft.
  • Cool on the pan for about 10 minutes, then transfer cookies to a rack to cool completely before adding the glaze.

Vanilla Cookie Glaze Instructions

  • In a mixing bowl, add confectioners sugar, 3 tablespoons of milk, vanilla extract and corn syrup. Mix well. It will be thick at first, but keep mixing until well combined before adding any additional milk as that could make it too thin. If once mixed, it's still very thick, add in another teaspoon to tablespoon of milk. You want the glaze a thicker consistency though, so that it doesn't run off of the cookies. 
  • Add glaze to the cookies, once they're completely cooled. Let the glaze set up before stacking cookies.

Video

Notes

These cookies stay soft, just keep them in a covered container on your counter. They do not need to be refrigerated and they last the good part of a week. In fact, every time I've made them, they were eaten within only a few days. They're that addicting.
 

Nutrition

Calories: 183kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Cholesterol: 15mg | Sodium: 156mg | Potassium: 21mg | Sugar: 22g | Vitamin A: 25IU | Calcium: 52mg | Iron: 0.5mg