Lemon Gooey Butter Cookies
Prep time
Cook time
Total time
Serves: 2-3 dozen
  • 1-15.25 oz. box yellow cake mix
  • 8 oz. cream cheese, at room temp.
  • ½ cup butter, at room temp.
  • 1 egg
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • ~1 cup powdered sugar
  1. Combine cream cheese, butter, egg, lemon zest & lemon juice in a medium bowl and mix until fluffy. Stir in cake mix just until smooth.
  2. Refrigerate 30-45 minutes until it's a bit stiff and easier to work with.
  3. Preheat oven to 350F.
  4. Pour powdered sugar into a small bowl.
  5. Using tablespoons or a cookie scoop dish out small walnut-sized dough balls. Roll each ball in powdered sugar to coat and place on a greased cookie sheet.
  6. Bake 12 minutes. Allow to cool 5 minutes on cookie sheet before transferring to a cooling rack.
  7. Over a double boiler gently melt chocolate. Alternatively, you can melt chocolate in the microwave using 50% power and nuking in 15 second intervals, stirring between. Because it's much more likely the chocolate may seize, I highly recommend using a double boiler.
  8. Stir in desired coloring and dip cookies.
  9. Place on a cooling rack or cookie sheet lined with wax paper and top with sprinkles. Allow to cool completely before storing in an airtight container.
Recipe by Jellibean Journals at https://jellibeanjournals.com/lemon-gooey-butter-cookies/