Place dry cake mix, dry pudding mix, butter, and eggs into a large bowl.

Use a hand mixer and mix until well combined.

Cover and chill the dough for 30 minutes.

Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.

Use a large cookie scoop to scoop 8 cookies (you’ll make 16 total) onto the prepared baking sheet, leaving room for the cookies to spread.

Bake in preheated oven for 10-15 minutes. They may not look quite done, but they continue cooking and firm up as they cool.

Remove from oven, cool for 2 minutes on baking sheet, then remove cookies and place onto a wire baking rack to continue cooling.

Repeat with remaining dough.

Cool completely before adding the glaze.

Place powdered sugar, lemon juice, and butter into a medium sized bowl.

Whisk together until smooth.

Top each cooled cookie with 1 tablespoon glaze.

Use the back of a spoon to evenly spread out the glaze.

Let stand until the glaze is set, about 15 minutes.

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