Description
Lemon Gooey Butter Cookies are soft, rich, and bursting with fresh lemon flavor. Made with lemon cake mix, cream cheese, and butter, these cookies have a delightful gooey center with a lightly crisp exterior, rolled in powdered sugar for a sweet finish. Perfect for lemon lovers seeking a quick and delicious homemade treat.
Ingredients
Scale
Cookie Dough
- 1 box lemon cake mix (about 16.5 ounces)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Topping and Garnish
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy.
- Add Egg and Extracts: Add the large egg, vanilla extract, and lemon extract to the bowl and mix well until all ingredients are blended.
- Incorporate Cake Mix: Gradually add the lemon cake mix into the wet ingredients, mixing thoroughly until you have a fully combined dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up the mixture and make it easier to handle.
- Shape and Coat: Scoop the chilled dough into 1-inch balls. Roll each ball generously in powdered sugar to coat.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set and the tops develop characteristic cracks.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Optional Garnish: Once cooled, sprinkle the cookies with lemon zest for an added burst of fresh citrus flavor.
Notes
- For best results, use room temperature cream cheese and butter to ensure smooth mixing.
- You can substitute lemon zest with finely chopped candied lemon peel for added texture.
- Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- If you prefer a less sweet cookie, reduce the amount of powdered sugar coating slightly.
