Description
Bright, zesty, and irresistibly soft Lemon Gooey Butter Cookies with gooey centers and crackled powdered sugar tops. Made with lemon cake mix, cream cheese, fresh lemon zest, and a splash of lemon juice—quick to mix, easy to bake, and perfect for parties, snack breaks, or a light dessert.
Ingredients
1 box lemon cake mix
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 large egg
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1/2 cup powdered sugar (for rolling)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat cream cheese and butter until smooth and creamy.
3. Beat in the egg, lemon juice, lemon zest, and vanilla until well combined.
4. Add the lemon cake mix and mix just until a soft, sticky dough forms.
5. Optional: Chill dough 20–30 minutes if too sticky to roll.
6. Scoop dough into 1-tablespoon balls and roll each generously in powdered sugar.
7. Place cookies 2 inches apart on the baking sheet.
8. Bake 10–12 minutes, until edges are set and tops are crackled (centers will look slightly underdone).
9. Cool on the baking sheet 3–5 minutes, then transfer to a rack to cool completely.
Notes
For extra lemon flavor, add 1/4 tsp lemon extract.
If you don’t have fresh lemons, bottled lemon juice works; zest is optional but recommended.
For a fun twist, fold in 1/3 cup white chocolate chips.
Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg