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Super soft and luscious lemon cookies loaded with all of the cream cheese and butter goodness of gooey butter cake. They practically melt in your mouth!
Ooey Gooey Cake, or gooey butter cake, is a St. Louis tradition. Since we live only a couple of hours from there, it shows up at our gathers regularly too. It is always a favorite. A dense cakey base covered in butter and cream cheese. What is not to love?! Well, these are that… in cookie form… and with lemon!
The best thing about cookies like this is how easy they are to make. There is basically no measuring of ingredients, just dump and go!
I have made several varieties of cookies that start with a cake mix over the years. Zach’s birthday cookies are always a hit, they are super simple and loaded with sprinkles. In fact our friends think they are so good they nicknamed them crack cookies!
Then there are chocolate gooey butter cookies. They are every bit as good as the combination of chocolate, cream cheese and butter in cookie form sounds.
But I have to say these lemon gooey butter cookies are the first to disappear when they show up on a dessert buffet. Especially if I bring them to work, they will go in a snap!
I made them for my coworkers within the first few months on the job. They talked about them for days afterwards.
We have a snack table in the office that rarely goes empty for long. After the holidays I think we went on a self imposed detox and it hasn’t been quite as full an normal.
So I thought I would spruce it up with bright lemony cookies. I didn’t hear a single complaint and the plate was empty quickly. I suppose that’s a sign that they need more cookies!
- 1 lemon cake mix
- 1/2 tsp lemon extract
- 1/2 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup powdered sugar
- Cream together butter and cream cheese.
- Stir in egg, extract and cake mix until uniform.
- Chill dough for two hours
- Preheat oven to 350° F
- Roll dough into small balls. Then roll the balls in a bowl of powdered sugar and place a couple of inches apart on a cookie sheet
- Bake for 10 minutes. Cool on cookie sheet for a couple of minutes, then move to a wire rack to cool completely.
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Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 222mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.
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