Delicious Lemon Gooey Butter Cookies

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Soft, bright, and bursting with sunshine flavor, Lemon Gooey Butter Cookies are the ultimate treat for lemon lovers. These cookies are a delightful twist on the classic gooey butter cookie, with a zesty lemon kick that brings a refreshing balance to their rich, buttery base. The crackly sugar-dusted tops give way to a moist and tender center, creating a melt-in-your-mouth texture that’s downright addictive.

Perfect for spring and summer gatherings, afternoon tea, or just a cheerful pick-me-up any time of year, these cookies offer the ideal blend of tangy citrus and indulgent sweetness. Whether you’re baking for a special occasion or simply to satisfy a craving, Lemon Gooey Butter Cookies deliver a fresh and flavorful experience every single time.

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Why You’ll Love This Lemon Gooey Butter Cookies Recipe

• Bright and zesty lemon flavor that’s both refreshing and satisfying
• Soft, gooey centers with a delicate sugar crust
• Super simple to make using cake mix as a base
• Perfect for parties, gifts, or afternoon treats
• Freezer-friendly and easy to store

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Preparation Phase & Tools to Use

To whip up these delightful cookies, you’ll need a few basic tools: a mixing bowl, an electric mixer (hand or stand), a rubber spatula, a baking sheet, parchment paper, and a small cookie scoop.

• Mixing Bowl & Electric Mixer: These help combine the ingredients thoroughly to achieve the desired smooth and fluffy dough texture.
• Rubber Spatula: Essential for scraping down the sides of the bowl and folding the dough evenly.
• Cookie Scoop: Ensures even-sized cookies for uniform baking.
• Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Baking Sheet: The base for baking the cookies evenly in the oven.

Each tool contributes to making this recipe effortless and enjoyable, especially if you’re aiming for consistent results.

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Preparation Tips

Let your cream cheese and butter come to room temperature before mixing – this ensures a smoother dough. Don’t skip chilling the dough; it makes the cookies easier to shape and keeps them from spreading too much. When rolling the dough balls, coat your hands lightly with powdered sugar to avoid sticking. Use fresh lemon zest for a natural citrus punch, and don’t overbake – the cookies should look just barely set in the center when you take them out.

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Ingredients for this Lemon Gooey Butter Cookies Recipe

• 1 box (15.25 oz) lemon cake mix (any brand, like Betty Crocker or Duncan Hines)
• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest (from 1 large lemon)
• 1 tbsp fresh lemon juice
• 1/2 cup powdered sugar (for rolling)

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Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Beat them together using an electric mixer on medium speed until the mixture is smooth and creamy. This step creates the rich, gooey base of the cookies.

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Step 2: Add the Egg, Vanilla, Lemon Zest, and Juice

Crack in the egg, pour in the vanilla extract, lemon zest, and lemon juice. Beat again until all the wet ingredients are well incorporated and the mixture is light and fluffy. The lemon zest and juice add bright citrus flavor to balance the richness.

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Step 3: Incorporate the Cake Mix

Gradually add the lemon cake mix to the wet mixture. Use the mixer on low speed to blend it in, then switch to a rubber spatula to scrape down the sides. Mix until no dry streaks remain and a soft, sticky dough forms.

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Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This helps firm up the dough, making it easier to scoop and shape, and prevents the cookies from overspreading in the oven.

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Step 5: Preheat the Oven and Prepare the Baking Sheet

Once the dough has chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.

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Step 6: Scoop and Roll in Powdered Sugar

Using a small cookie scoop or tablespoon, scoop out dough portions and roll them into balls. Roll each ball generously in powdered sugar until well coated. This gives the cookies their signature crackled sugar top.

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Step 7: Bake the Cookies

Place the dough balls 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes or until the edges are set but the centers still look slightly underbaked. The cookies will continue to set as they cool, giving them their gooey texture.

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Step 8: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies warm or at room temperature with tea, lemonade, or your favorite beverage.

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Notes

These cookies are best when eaten fresh, but they can easily be made ahead of time. Chilling the dough is crucial not just for shaping but also for developing that rich, gooey texture inside. Using fresh lemon zest instead of bottled lemon extract gives a more vibrant, natural citrus flavor. If you’re baking multiple batches, make sure the baking sheet has cooled before reusing to prevent over-spreading.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling step: Warm dough spreads too much and leads to flat cookies.
• Using cold butter or cream cheese: This results in a lumpy dough that won’t mix evenly.
• Overbaking: These cookies should come out when they’re just set around the edges; the centers will firm up as they cool.
• Not coating enough in powdered sugar: A light dusting won’t give you that signature crinkle look.
• Crowding the baking sheet: Cookies need space to expand and bake evenly.

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Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them ultra-soft, place a slice of bread in the container to retain moisture. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag. They’ll stay fresh for up to 2 months. You can also freeze unbaked dough balls—just roll them in powdered sugar right before baking.

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Estimated Nutrition (Per Cookie)

• Calories: 140
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 110mg
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 11g
• Protein: 1g
• Serving Size: 1 cookie
• Yield: Approx. 24 cookies

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Frequently Asked Questions

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, but the flavor won’t be as fresh or natural. If substituting, use 1 tsp lemon extract.

Why do I need to chill the dough?

Chilling firms up the dough, making it easier to roll and preventing the cookies from spreading too much in the oven.

Can I make these cookies gluten-free?

Yes! Just use a gluten-free lemon cake mix. The rest of the ingredients are naturally gluten-free.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of bread to help maintain moisture.

Can I use different cake mix flavors?

Absolutely! Try strawberry, orange, or vanilla cake mix for different variations.

Do I need to refrigerate the leftovers?

No, they’re fine at room temperature for a few days. But if your kitchen is warm, refrigerating can extend freshness.

Can I double the recipe?

Yes, this recipe scales up easily. Just make sure to chill the dough thoroughly and use multiple baking sheets.

Why are my cookies flat?

Your dough may not have been chilled enough, or your baking sheet was too hot when reused.

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Conclusion

Lemon Gooey Butter Cookies strike the perfect harmony between citrus brightness and creamy richness. Their easy preparation, delicious flavor, and dreamy texture make them an instant favorite in any cookie rotation. Whether you’re a seasoned baker or just starting out, this recipe guarantees a batch of cookies that will disappear in no time. Once you’ve made them, they’ll become a permanent part of your dessert lineup!

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