1-HOUR LEMON GOOEY BUTTER COOKIES RECIPE - (4.1/5)
Provided by joeyanne
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour and baking powder until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest, lemon juice, vanilla, lemon oil, food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat well until creamy and light, about 1 to 2 minutes on medium speed. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop or by measuring a generous tablespoon of dough with a measuring spoon, making sure scoops are in equal amounts. This is important for evenly baked cookies. Roll dough between palms of hands to achieve a small rounded ball. Roll in confectioners' sugar to lightly coat. Place dough balls on prepared baking sheets at least 2-inches apart. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not over-bake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned. Transfer baking sheet to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets. If desired, chill the cookies in the refrigerator in an airtight container. They will keep in the refrigerator for up to 2 days. Before serving, dust cookies with additional confectioners' sugar. Serve cookies chilled or at room temperature.
LEMON GOOEY BUTTER COOKIES RECIPE - (4.7/5)
Provided by Lsweetnell
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cream butter and cream cheese with mixer. Add egg and lemon juice and mix until combined on low. Add the lemon cake mix in three parts mixing 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 10-12 minutes. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar.
GOOEY BUTTER COOKIES
As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.-Julia Nouss, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Beat butter, cream cheese and granulated sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, milk powder and baking powder; gradually beat into creamed mixture. Chill dough 30 minutes or until slightly firm., Scoop level tablespoonfuls of dough; roll in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
GOOEY BUTTER COOKIES
If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.
Provided by SOAP
Categories Desserts Cookies Drop Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 18.3 g, Cholesterol 28.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 199.3 mg, Sugar 1.3 g
GOOEY BUTTER COOKIES
Make and share this Gooey Butter Cookies recipe from Food.com.
Provided by Elizabeth Watters
Categories Dessert
Time 2h13m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Cream together cream cheese and butter.
- Add egg and vanilla, then cake mix.
- Refrigerate for at least 1 hour or until cookie dough is firm.
- Roll in 1 inch balls, then roll in confectioner's sugar.
- Preheat oven to 350*.
- Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
- Wait a minute or two before removing cookies to cooling racks.
- Dust with confectioner's sugar.
CAKE MIX GOOEY BUTTER LEMON COOKIES
Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut - cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 11 g, TransFat 0 g
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