Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 24 cookies
These tasty and gooey cookies are easily made using simple seven ingredients. Whip up a huge batch of these amazing lemon gooey butter cookies in under thirty minutes. Also, these cookies freeze well. Just make sure to cool them completely and double wrap them in freezer bags. Keep these cookies in a sturdy freezer container and store them in the freezer.
INGREDIENTS
1 egg
8 oz. cream cheese, softened
1/2 c. butter, softened (1 stick)
1 tbsp lemon zest
1 tbsp lemon juice
1 c. powdered sugar
1 box lemon cake mix (I use Duncan Hines lemon supreme)
HOW TO MAKE LEMON GOOEY BUTTER COOKIES
Step 1: Using a mixer, cream the butter and cream cheese until smooth and creamy. Then, add the egg along with the lemon juice and lemon zest. Mix on low speed until blended. In three parts, add the lemon cake mix, beating after each addition until just combined. Then, keep the dough in the fridge for 2 hours.
Step 2: After 2 hours, remove the dough from the fridge and roll it into 1-inch balls. Roll each dough ball through the powdered sugar and place them on parchment paper-lined cookie sheets.
Step 3: Place in the oven and bake for about 10 to 12 minutes at 350 degrees. Remove from the oven and let the cookies cool for about 2 minutes. Transfer the cookies to a cookie cooling rack.
Step 4: Dust the completely cooled cookies with extra powdered sugar.
NOTES:
Fresh lemon juice and zest make a whole lot of difference.
Softened butter is easier to blend.
Make sure to beat the butter and cream cheese until creamy, smooth, and the lumps are gone.
Chill the dough in the fridge for 2 hours for best results.
Position the oven rack in the middle of the oven and preheat the oven before baking the cookies.
Always like baking pans with parchment paper or using silicone mats.
Make sure to not over-bake the cookies. Take them out of the oven once they are lightly browned.
Nutrition Facts:
Serving Size: 1 cookie, Serves: 24
Amount Per Serving: Calories 176, Total Fat 9g 12%, Cholesterol 27.5mg 9%, Sodium 178.6mg 8%, Total Carbohydrate 22.4g 8%, Sugars 14g , Protein 1.7g 3%, Vitamin A7%, Vitamin C1%
Ingredients
- 1 egg
- 8 oz. cream cheese, softened
- 1/2 c. butter, softened (1 stick)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 c. powdered sugar
- 1 box lemon cake mix (I use Duncan Hines lemon supreme)
Instructions
Step 1: Using a mixer, cream the butter and cream cheese until smooth and creamy. Then, add the egg along with the lemon juice and lemon zest. Mix on low speed until blended. In three parts, add the lemon cake mix, beating after each addition until just combined. Then, keep the dough in the fridge for 2 hours.
Step 2: After 2 hours, remove the dough from the fridge and roll it into 1-inch balls. Roll each dough ball through the powdered sugar and place them on parchment paper-lined cookie sheets.
Step 3: Place in the oven and bake for about 10 to 12 minutes at 350 degrees. Remove from the oven and let the cookies cool for about 2 minutes. Transfer the cookies to a cookie cooling rack.
Step 4: Dust the completely cooled cookies with extra powdered sugar.
Notes
Fresh lemon juice and zest make a whole lot of difference. Softened butter is easier to blend. Make sure to beat the butter and cream cheese until creamy, smooth, and the lumps are gone. Chill the dough in the fridge for 2 hours for best results. Position the oven rack in the middle of the oven and preheat the oven before baking the cookies. Always like baking pans with parchment paper or using silicone mats. Make sure to not over-bake the cookies. Take them out of the oven once they are lightly browned.
