These easy Lemon Gooey Butter Cookies are seven-ingredient cookies that melt in your mouth. With the ease of a lemon cake mix, they come together quickly and easily. So, if you and yours are lemon lovers, then this is a must-try.
Have you tried my gooey butter cake? This is the cookie version with a lemon twist. It is so difficult to stop eating these! These Lemon Gooey Butter Cookies are easy, delicious, and consistently excellent. They are absolutely delicious, warm with a hot cup of tea. They are the perfect cookie for that holiday party! Your company will love them.
How do you make Lemon Gooey Butter Cookies?
First, you will cream the butter and cream cheese until smooth and creamy without lumps. Turn your mixer to low and add the egg, lemon juice, and lemon zest, mixing just until combined. Now add the cake mix in three parts, mixing just until combined after each part.
Roll the dough into balls about one inch in diameter and roll through the powdered sugar. Place on parchment-covered baking sheets or silicone mats. Bake for about ten minutes or until lightly browned. Cool on the baking sheet for two minutes, then remove to cookie cooling racks. When cool enough to handle, roll through the powdered sugar one more time.
These cookies freeze well. Let them fully cool before freezing, then double-wrap them in freezer bags and place them in a sturdy freezer container. When defrosting, remove them from all the wrapping and let them defrost uncovered in a single stack on a platter or cutting board. Once defrosted, store in covered, airtight containers.
Helpful tips for making Lemon Gooey Butter Cookies
- Use fresh lemon juice and lemon zest. It 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. This will help establish the baking time.
Other cookie recipes you will love!
Lemon Gooey Butter Cookies
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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Mary Jo
Best cookies ever. My daughters 4th grade class loved them. Easy to make. Easier to eat!
Beth Pierce
Hey Mary Jo! I am so glad that your daughters class loved them. Such a sweet comment. You made my day!
Lorna
Can you freeze prior to baking, so I can bake fresh later?
Beth Pierce
Yes I think you could. I have never tried. If you decide to please let us know how they turn out.
Ashley
I can’t find lemon cake mix just supreme lemon bar mix. Will that work if I use both packets together?
Beth Pierce
Sorry I am not familiar.
Mary
Just made these for an elderly friend who loves lemon. I only got 19 cookies from this recipe, as I the rest before baking. My bad. Added tad more juice plus 1tsp of lemon extract. Delish!!
Beth Pierce
Thanks for the heads up!! I hope your friend enjoys them.
Becky
Do you have a good recipe for a lemon icing. Also, recipe for a lemon glaze.
Will your Lemon Gooey Butter Cookie hold up to either icing or glaze??
Beth Pierce
Maybe a glaze. I don’t think they would hold up to an icing. I do not have a lemon glaze recipe but you could easily google one. Not hard at all.. Lemon juice, powdered sugar, lemon zest. Super easy!
Patricia
Will the cookies bake OK without using parchment paper?
Beth Pierce
Yes they will. Use a nonstick cookie sheet.
Deborah Hefter
I made these again last night for a holiday cookie exchange and got started late, and was making 3 batches.
i did not chill for 2 hours, instead i loaded the batter into a large ziplock bag and clipped the bottom of one corner to use like a pastry bag, it allowed me to get cookies onto the cookie sheet faster. Then sprinkled powdered sugar as they cooled.
I also used double the amount of lemon rind and 3- 4 tablespoons of lemon juice and everyone loved them.
Great easy recipe! thank you!
Beth Pierce
You are most welcome. Thanks so much for the information. Sometimes all you need is a determined woman in a hurry. LOL!! I was wondering how they would hold up with more lemon juice and I just have not had the time to remake them with more juice and zest. Thanks so much!!
deborah
after chocolate, i am all about Lemon Lol
Beth Pierce
Me too!! I love limes too!
Laura
Just a thought regarding the order of the baking instructions:
why would the first step be to pre-heat the oven, when you then go onto chill the dough for 2 hours?
Made these tonight, I added a tad extra zest and lemon juice. Didn’t add the extra powdered sugar at the end.
Turned out great, light fluffy & lemon-yy!
However, I would of liked a bit more of a lemon flavour so may have to read the comments again and see what others did to enhance the lemon.
Sarah
Salted or unsalted butter?
Beth Pierce
Unsalted please
Dani
Do you use salted butter for this recipe?
Beth Pierce
Unsalted butter please. 😉
Holly
How come no one ever tells how many cookies this recipe makes?
Beth Pierce
It makes about 24 cookies. Happy Baking!
Lisa
I am making these for a holiday cookie exchange and I will be making almost 10 dozen. Can you double up the ingredients in this recipe?
Beth Pierce
Yes you can. Happy baking!!
Lauren
These turned out delicious! Thanks for the recipe! Satisfied my lemon craving I always have during the holidays.
Beth Pierce
Fantastic. I am glad that you like them. I hope you have a wonderful holiday!!!
Trudy
Hi read through all the comments. Mine are in the oven but I didn’t really get a dough more a gooey cake mix. Did my best but they have gone flat in the oven. What did I miss? The mixture tastes great from the bowl though!
bpierce
Sorry to hear that Trudy. Did you refrigerate them for a while and roll them in balls?
Brandi
Just made these today to bring for Thanksgiving but need to make another batch (or two!) because my husband and I ate almost all of them! Sooooo yummy! Thanks for sharing this recipe!
bpierce
Oh my goodness you are cracking me up. Thank you so much.
Rachael
Hi there!
I’m just wondering how many cookies come out from the listed ingredients you have. I’m going to attempt these for a Christmas party! Thank you!
bpierce
The recipe will make about 24 cookies. Happy Baking!!