Prepare the Dough:

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.

Add the egg and vanilla extract, and beat until well combined.

Gradually add the lemon cake mix, mixing until fully incorporated and a soft dough forms.

If using, stir in the grated lemon zest for extra lemon flavor.

Chill the Dough:

Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Form the Cookies:

Place the powdered sugar in a small bowl.

Using a cookie scoop or a spoon, scoop out tablespoon-sized portions of dough and roll them into balls.

Roll each dough ball in the powdered sugar until fully coated.

Bake the Cookies:

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The cookies should still be soft and gooey in the center.

Cool the Cookies:

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.