Lemon Gooey Butter Cookies

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Soft, tangy, and dusted with powdered sugar—Lemon Gooey Butter Cookies are the ultimate treat for citrus lovers. These cookies have a delicate, cake-like texture that melts in your mouth, paired with a rich cream cheese layer that brings that signature “gooey” touch. Bright with lemon flavor and lightly sweet, they strike the perfect balance between indulgent and refreshing.

Whether you’re baking for a springtime brunch, looking for an easy dessert for a gathering, or just craving a lemony pick-me-up, these cookies deliver with every bite. The golden edges and fluffy interior are a testament to the magic of simple ingredients coming together just right. Serve them slightly chilled for extra gooeyness or warm for a melt-in-your-mouth experience.

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Ingredients for this Lemon Gooey Butter Cookies Recipe

• 1 box lemon cake mix
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for extra citrus punch)
• ½ to 1 cup powdered sugar (for rolling and topping)

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Step 1: Prepare the Dough

In a large mixing bowl, combine the softened cream cheese and butter. Beat them together until the mixture becomes smooth and fluffy. This step is key to getting that signature gooey texture. Once smooth, add in the egg and vanilla extract. Continue beating until everything is well incorporated.

Step 2: Add the Cake Mix

Gradually pour in the lemon cake mix. Mix on low speed or with a spatula until the dry mix is fully blended into the wet ingredients. If you’re using lemon zest for extra brightness, fold it in now. The dough will be thick and slightly sticky—perfect for forming soft, chewy cookies.

Step 3: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This makes it easier to roll and helps the cookies hold their shape when baking.

Step 4: Form and Roll

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each dough ball generously in powdered sugar until fully coated. This gives the cookies their signature snowy, crinkled look.

Step 5: Bake

Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops are slightly cracked but still soft in the center. Do not overbake—these cookies are meant to stay gooey!

Step 6: Cool and Serve

Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust with more powdered sugar if desired, and enjoy!

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Storage Instructions

Lemon Gooey Butter Cookies store beautifully and taste just as delicious the next day—if they last that long! To keep them fresh and soft:

• Room Temperature: Store in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help retain moisture.
• Refrigerator: For a firmer texture or longer freshness, refrigerate them for up to 1 week in a sealed container.
• Freezing: You can freeze the cookie dough balls (before rolling in powdered sugar) for up to 2 months. When ready to bake, thaw slightly, roll in powdered sugar, and bake as directed. Baked cookies can also be frozen for up to 2 months; just wrap individually and store in a freezer-safe bag or container.

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Estimated Nutrition (per cookie, based on 24 cookies)

• Calories: 140
• Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 135mg
• Carbohydrates: 16g
• Sugar: 10g
• Protein: 1g

Note: These values are approximate and may vary depending on specific brands and portions used.

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Frequently Asked Questions

How do I make the cookies even more lemony?

Add lemon zest or a teaspoon of lemon juice to the dough. A lemon glaze drizzle after baking is also a great option.

Can I make this without cake mix?

Yes, but the recipe would need to be adapted to replicate the consistency and sweetness of cake mix. It’s recommended to follow a from-scratch gooey butter cookie recipe for that.

Why do my cookies spread too much?

Make sure the dough is chilled properly and avoid placing them on a hot baking sheet. Also, check that the butter isn’t overly softened or melted.

Can I use margarine instead of butter?

Butter is best for flavor and structure, but margarine can be used in a pinch. Just expect a slightly different texture.

How do I keep the powdered sugar from disappearing?

Roll the dough balls generously in powdered sugar. You can even double-coat them for a thicker, whiter finish.

Can I add a filling to the center?

Absolutely! Try adding a small dollop of lemon curd or white chocolate in the center before baking for a fun surprise.

Are these cookies good for gifting?

Definitely. They’re soft, pretty, and travel well in a cookie tin or box. Dust with fresh powdered sugar before gifting.

Can I make these gluten-free?

Yes! Use a gluten-free lemon cake mix and check that all other ingredients are certified gluten-free.

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