These Lemon Gooey Butter Cookies are a delightful blend of tangy citrus and soft, melt-in-your-mouth texture. I love how their zesty lemon flavor and powdered sugar coating make them a perfect treat for any occasion, from casual snacking to festive gatherings. With a quick prep and a burst of sunshine in every bite, these cookies are sure to brighten your day.
Why You’ll Love These Lemon Gooey Butter Cookies
These cookies are a must-try dessert:
- Vibrant Flavor: Fresh lemon notes shine through with a hint of sweetness.
- Perfect Texture: Soft, gooey centers meet a lightly crisp edge.
- Quick Prep: Ready in about 45 minutes, including chilling time.
- Versatile: Great for snacks, desserts, or party platters.
- Crowd-Pleaser: Their sunny charm wins over any crowd with ease.
Ingredients for Lemon Gooey Butter Cookies
To make these delightful cookies (about 24 cookies), you’ll need:
- 1 box lemon cake mix (for that signature citrus flavor)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (adds a bright kick)
- 1/2 cup powdered sugar (for coating)
- 1 tablespoon lemon zest (optional, for extra zest)
Ingredient Tips:
- Lemon Cake Mix: A quality mix ensures bold flavor in your cookies.
- Cream Cheese: Full-fat creates a rich, gooey texture; light works but is less creamy.
- Lemon Extract: Enhances the citrus vibe; substitute with 1 teaspoon fresh lemon juice if needed.
- Powdered Sugar: Gives the cookies their iconic crinkled look.
- Lemon Zest: Optional but adds a fresh, colorful flourish.
Directions for Lemon Gooey Butter Cookies
Ready to bake these zesty treats? Here’s how I make them:
Mix Cookie Dough
In a large bowl, I beat 8 ounces softened cream cheese and 1/2 cup softened butter until smooth, creating a creamy base for these Lemon Gooey Butter Cookies. I add 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon extract, mixing until fully blended for a citrusy depth.
Incorporate Cake Mix
I gradually stir in 1 box lemon cake mix, blending until the dough is soft and uniform, ready to form into cookies.
Chill Dough
I chill the dough in the refrigerator for 30 minutes to firm it up, making it easier to shape and ensuring a perfect texture.
Shape and Coat Cookies
I scoop the chilled dough into 1-inch balls and roll them in 1/2 cup powdered sugar for a sweet, crinkled finish. I place them 2 inches apart on a parchment-lined baking sheet.
Bake Cookies
I preheat the oven to 350°F (175°C) and bake the cookies for 10–12 minutes, until the edges are set and tops show slight cracks, revealing a soft, gooey center.
Serve
I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For a vibrant touch, I sprinkle with 1 tablespoon lemon zest. Serve these as a delightful sweet snack with tea or milk.
Nutrition
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: ~57 minutes
- Servings: 24 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 18g carbs, 2g protein, 7g fat, 0g fiber
Variations for Lemon Gooey Butter Cookies
I love switching things up with these cookies:
- Berry Twist: Use strawberry cake mix for a fruity variation.
- Coconut Crunch: Mix in 1/4 cup shredded coconut for added texture.
- Glaze Option: Drizzle with a mix of 1/2 cup powdered sugar and 1 tablespoon lemon juice.
- Gluten-Free: Opt for a gluten-free lemon cake mix for dietary needs.
- Spiced Up: Add a pinch of cardamom for a warm, unique note.
Storage
I store leftover cookies in an airtight container at room temperature for up to 4 days. To refresh their gooey texture, I warm them in a 350°F oven for 2–3 minutes. For freezing, I place cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 2 months. I thaw at room temperature or warm in the oven for a fresh-baked treat.
FAQs About Lemon Gooey Butter Cookies
Can I use a different cake mix for these cookies?
Yes, I sometimes use vanilla or yellow cake mix for a milder flavor, though lemon cake mix gives Lemon Gooey Butter Cookies their classic tang.
What if I don’t have lemon extract?
I skip it or use 1 teaspoon fresh lemon juice; the cake mix and zest still make these a flavorful sweet snack.
Why chill the dough for these cookies?
Chilling makes the dough easier to shape and prevents spreading, ensuring Lemon Gooey Butter Cookies stay soft and chewy.
Can I make these cookies ahead of time?
Definitely, I shape the dough into balls and refrigerate up to 24 hours or freeze for 2 months, baking fresh cookies when needed.
What pairs well with these cookies?
I enjoy Lemon Gooey Butter Cookies with iced tea, coffee, or a scoop of vanilla ice cream for a perfect sweet snack.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
I love how this Lemon Gooey Butter Cookies recipe brings bright lemon flavor and a soft, chewy texture to every bite. Whether I’m serving them at a gathering or enjoying a quiet treat at home, these cookies always hit the spot. Quick to make and easy to tweak, they’re a go-to recipe for whenever I want a burst of citrusy joy. Give them a try and elevate your dessert game!
Lemon Gooey Butter Cookies
Ingredients
- 1 box lemon cake mix
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat cream cheese and butter until smooth.
- Add egg, vanilla extract, and lemon extract, mixing until well combined.
- Gradually add lemon cake mix, mixing until fully incorporated.
- Chill dough in refrigerator for at least 30 minutes.
- Scoop chilled dough into 1-inch balls, rolling them in powdered sugar.
- Place dough balls on prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set and tops are cracked.
- Cool cookies on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Sprinkle with lemon zest if desired.
Notes
- For best results, allow cookies to cool completely before serving.
- Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.
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