Lemon Gooey Butter Cookies
Lemon Gooey Butter Cookies are delightfully soft and chewy cookies that are bursting with fresh lemon flavor. They’re not heavy or overly sweet either.
I think they’re a perfect treat for springtime or any time you crave something refreshing, and if you’re not a fan of lemon, feel free to substitute with another citrus fruit. It will still be undeniably delicious! If you’re looking for a light & zesty dessert that’s not overly sweet, you’ve come to the right place. When you make a soft and gooey cookie with a tangy lemon flavor, you get the perfect treat. The addition of powdered sugar just sends it over the top. I’ve really been in the mood for something bright and cheerful, and these dreamy cookies remind me of sunny days and springtime. Not a fan of lemon? Don’t worry, it’s still delicious with other citrus flavors.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) lemon cake mix
- 1/2 cup powdered sugar
- 1 tablespoon grated lemon zest (optional)
Directions
- 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.
Enjoy your Lemon Gooey Butter Cookies, a zesty and delightful treat perfect for any occasion!
Lemon Gooey Butter Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- 1 package 8 oz cream cheese, softened
- 1/2 cup unsalted butter softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 box 15.25 oz lemon cake mix
- 1/2 cup powdered sugar
- 1 tablespoon grated lemon zest optional
Instructions
- 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.
