Lemon Gooey Butter Cookies
An easy gooey lemon cake box cookie with just seven ingredients. Make a whole batch of cookies in less than 30 minutes.
Servings 24 cookies
Calories 169kcal
Ingredients
- 1/2 cup butter softened 1 stick
- 8 ounces cream cheese softened
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 box lemon cake mix I use Duncan Hines lemon supreme
- 1 cup powdered sugar
Instructions
- Cream butter and cream cheese with a mixer until smooth and creamy. Add egg, lemon juice, and lemon zest; mix until combined on low. Add the lemon cake mix in three parts mixing just until combined after each part.
- Refrigerate dough for 2 hours.
- Roll into 1-inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper.
- Bake for 10-12 minutes at 350 degrees. Cool for 2 minutes, then remove the cookies to cookie cooling racks. When fully cool, dust with more powdered sugar.
Notes
- Use fresh lemon juice and lemon zest. It really does make a difference in the taste of the cookies.
- Soften your butter, so it is easier to blend.
- Blend your butter and cream cheese until it is smooth, creamy, and free of lumps.
- For optimum results, refrigerate the dough for 2 hours.
- Always preheat your oven and load the cookies on the middle rack in the center of the oven.
- For best results, bake on parchment paper or silicone mats.
- Do not over-bake these cookies. They are done when they are lightly browned.
- If you have time, do a test run with one or two cookies. It really helps to establish baking time.
Nutrition
Calories: 169kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.5mg