Best Ever Lemon Gooey Butter Cookies Recipe

So you’re craving something sweet, soft, and sunshiney, but also kinda lazy about baking today? Same. These Lemon Gooey Butter Cookies are your golden ticket to dessert heaven without the drama. Think buttery, melt-in-your-mouth goodness with a zingy lemon kick that makes you want to dance a little (no judgment if you actually do).

Why This Recipe Is Awesome?

Let’s get real for a second—these cookies are basically the dessert version of a mood booster. They’re soft, chewy, and perfectly tart, like a hug from your favorite person… if that hug was coated in powdered sugar.

Also, they’re ridiculously easy to make. Like, “I barely measured anything and it still turned out amazing” easy. This is the kind of recipe that makes you feel like a pro baker without actually having to be one.

Bonus? They look super fancy with that crinkly powdered sugar top. So yeah, you can totally pretend you spent hours on them when, in reality, you were scrolling TikTok between batches.

Ingredients

Grab your apron (or don’t, we won’t judge) and round up these simple heroes:

• 1 box lemon cake mix – because we’re going for easy-peasy lemon squeezy, not homemade-from-scratch chaos.
• ½ cup unsalted butter, softened – the star of the gooey show.
• 1 (8 oz) package cream cheese, softened – because more creaminess = more happiness.
• 1 large egg – to hold our cookie dreams together.
• 1 tsp vanilla extract – optional, but adds a little “I know what I’m doing” flavor.
• ½ cup powdered sugar – for rolling, dusting, and general cookie glamour.

Step-by-Step Instructions

1. Preheat that oven! Set it to 350°F (175°C). Because baking cold dough in a cold oven is basically cookie sabotage.
2. Mix the magic. In a bowl, beat the softened butter and cream cheese until smooth and fluffy. If your arm doesn’t hurt a little, you’re not doing it right.
3. Add egg and vanilla. Keep mixing like you mean it.
4. Dump in the cake mix. Gradually add the lemon cake mix until it’s thick, sticky, and smells like sunshine.
5. Chill the dough. Pop it in the fridge for 30 minutes. Don’t skip this part unless you love sticky fingers and flat cookies.
6. Roll into balls. About a tablespoon each—then coat generously in powdered sugar. Be generous. This is not the time to be shy.
7. Bake ‘em. Place the cookie balls on a parchment-lined baking sheet and bake for 10–12 minutes. The edges should be set, but the centers should still look a little underbaked (trust the process).
8. Cool before devouring. Let them sit on the sheet for 5 minutes, then transfer to a rack. If you eat one warm… I won’t tell.

Common Mistakes to Avoid

• Skipping the chill time: Unless you want sad, pancake-shaped cookies, give that dough its beauty rest.
• Overbaking: These cookies should be soft, not crunchy. If they look slightly underdone, they’re perfect.
• Forgetting the powdered sugar roll: That sugary coat isn’t just for looks—it gives the cookies that classic crinkle texture.
• Using margarine instead of butter: Please don’t. Butter is flavor, butter is life.

Alternatives & Substitutions

• No lemon cake mix? Use vanilla or yellow cake mix and add 2 tbsp of lemon juice + zest of one lemon. Boom—DIY lemon vibes.
• Want it tangier? Add an extra splash of lemon juice or a touch of lemon extract.
• No cream cheese? Sub with mascarpone for a fancier twist (you fancy, huh?).
• Gluten-free? Grab a gluten-free cake mix and party on.

FYI, these cookies are also great with lime cake mix if you’re feeling tropical.

FAQs

Can I use margarine instead of butter?

Technically, yes. Emotionally? No. Don’t hurt your soul like that.

Do I need to chill the dough?

Absolutely. Chilling keeps your cookies thick and chewy instead of thin and sad.

How long do these cookies stay fresh?

About 4–5 days in an airtight container—if they even last that long. Spoiler: they won’t.

Can I freeze the dough?

Yup! Roll into balls (without sugar), freeze them, and bake straight from frozen—just add an extra 2 minutes of bake time.

Why did my cookies spread too much?

Either your dough was too warm or your butter was too melted. Chill, literally and figuratively.

Can I add lemon zest to the dough?

Heck yes! It makes them extra zingy and adds that fresh, real-lemon flavor.

How many cookies does this recipe make?

About 24 small-to-medium cookies—depending on how much dough you “taste test.” 😉

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Final Thoughts

And there you have it—Lemon Gooey Butter Cookies that’ll make your kitchen smell like a citrus dream and your taste buds dance. They’re buttery, soft, tangy, and just the right amount of sweet, aka total crowd-pleasers.