Lemon Gooey Butter Cookies Recipes

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GOOEY BUTTER COOKIES



Gooey Butter Cookies image

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

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1 large egg
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 cup confectioners' sugar

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.

PINK LEMONADE GOOEY BUTTER COOKIES



Pink Lemonade Gooey Butter Cookies image

Make and share this Pink Lemonade Gooey Butter Cookies recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 8

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 large egg
1 teaspoon lemon extract
1 large lemon, zest grated
1 (18 1/4 ounce) package pink lemonade flavor cake mix
granulated sugar, For Rolling
confectioners' sugar, for rolling

Steps:

  • Put the butter into a large mixing bowl.
  • Cream the butter until soft and creamy.
  • Add the cream cheese and beat until mixture is smooth.
  • Beat in the egg, lemon extract and lemon zest until combined.
  • Add the cake mix and beat just until well mixed.
  • If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it's easy to handle.
  • Preheat the oven to 350°F.
  • Place some granulated sugar and confectioners' sugar into separate bowls.
  • Roll the dough into 1-inch to 1 1/4-inch balls.
  • Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
  • Immediately drop the sugared dough ball into the confectioners' sugar and roll it to coat heavily with the sugar.
  • Rolling the dough balls in the granulated sugar first helps the confectioners' sugar coating not sink into the baked cookies.
  • Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake.
  • Take the cookies out of the oven when they look a little underdone.
  • Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
  • Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.

Nutrition Facts : Calories 163.2, Fat 9.7, SaturatedFat 4.7, Cholesterol 28.3, Sodium 211.4, Carbohydrate 17.7, Fiber 0.3, Sugar 12.2, Protein 1.9

CAKE MIX GOOEY BUTTER LEMON COOKIES



Cake Mix Gooey Butter Lemon Cookies image

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

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
2 tablespoons finely grated lemon peel
1 egg
2 tablespoons lemon juice
1 box Betty Crocker™ Super Moist™ lemon cake mix
1 3/4 cups powdered sugar
3 to 4 tablespoons lemon juice

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

1-HOUR LEMON GOOEY BUTTER COOKIES RECIPE - (4.1/5)



1-Hour Lemon Gooey Butter Cookies Recipe - (4.1/5) image

Provided by joeyanne

Number Of Ingredients 13

2 1/4 cups King Arthur Flour organic all-purpose flour
2 teaspoons baking powder
1 (8-ounce) package Philadelphia cream cheese, softened
1/2 cup unsalted butter, 1 stick, softened
1 1/2 cups granulated sugar
2 tablespoons lemon zest, from 2 large lemons, freshly grated
1 1/2 tablespoons lemon juice, freshly squeezed
1 teaspoon pure vanilla extract
1/8 teaspoon Boyajian lemon oil, omit for gluten-free variation
1/8 teaspoon Chefmaster natural yellow gel-based food coloring
1 teaspoon Kosher salt or 3/4 teaspoon regular table salt
1 large egg, plus 1 large egg yolk
1 cup confectioners' sugar, sifted, for rolling and dusting cookies

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)



Lemon Gooey Butter Cookies Recipe - (4.7/5) image

Provided by Lsweetnell

Number Of Ingredients 6

1/2 cup butter, room temperature
1 (8-ounce) box of cream cheese, room temperature
1 egg
1 tablespoon lemon juice
1 box lemon cake mix (I use Duncan Hines lemon supreme)
1 cup powdered sugar

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.

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