Lemon Gooey Butter Cookies (Printer-Friendly Version)
Soft, tender cookies with a zesty lemon kick and a gooey buttery base, perfect for any gathering or treat time.
# Required Ingredients:
→ Cake Mix
01 -
432 g lemon cake mix (1 box, e.g. Betty Crocker or Duncan Hines)
→ Dairy
02 -
113 g unsalted butter, softened
03 -
227 g cream cheese, softened
→ Wet Ingredients
04 -
1 large egg
05 -
5 ml vanilla extract (1 tsp)
06 -
15 g fresh lemon zest (from 1 large lemon)
07 -
15 ml fresh lemon juice (1 tbsp)
→ Coating
08 -
60 g powdered sugar (for rolling)
# Step-by-Step Instructions:
01 -
In a large mixing bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy, forming the cookie base.
02 -
Incorporate the egg, vanilla extract, fresh lemon zest, and lemon juice into the mixture; beat until light and fluffy.
03 -
Gradually add the lemon cake mix on low speed, then fold with a spatula until a soft, sticky dough forms without dry streaks.
04 -
Cover the bowl with plastic wrap and refrigerate the dough for at least 60 minutes to firm up for easier handling.
05 -
Preheat the oven to 175°C and line a baking sheet with parchment paper to ensure even baking and easy release.
06 -
Using a small cookie scoop, portion dough balls and roll them generously in powdered sugar to create a crackled sugar crust.
07 -
Place dough balls 5 cm apart on the baking sheet and bake for 10-12 minutes until edges are set but centers remain slightly soft.
08 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Cooking Tips:
01 -
Ensure cream cheese and butter are at room temperature for smooth mixing. Chilling the dough prevents spreading and enhances gooey texture. Avoid overbaking; cookies should look soft in the center when removed.