Gooey butter cake is a St. Louis phenomenon that the entire country has taken by storm. And with that chewy bite and lush cream cheesy flavor, it’s no surprise! Today we’re tweaking the usual gooey butter cake recipe to make colorful, bite-sized gooey butter cookies instead!
Let’s face it, gooey butter cake is incredible, but it’s not pretty. It’s like the warm-hearted “teddy bear” types in high school. The “just friends” guy that 16 year-old girls can’t get enough of but would never consider dating. Lemon gooey butter cookies, on the other hand, have a fun playful flair with neon chocolate dip and sprinkles that make them both sprinkliciously charming AND delicious! These aren’t your average cake mix cookies.
Lemon gooey butter cookies have a lot of things going for them. They’re the high school ____ for “most likely to succeed.”
- 5 minute prep time
- 6 ingredients
- Coloriffic, I mean look at those cookies!
- Easy. Your kids can make these!
- Sinfully scrumptious.
Let’s get to it!
- 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
- Combine cream cheese, butter, egg, lemon zest & lemon juice in a medium bowl and mix until fluffy. Stir in cake mix just until smooth.
- Refrigerate 30-45 minutes until it's a bit stiff and easier to work with.
- Preheat oven to 350F.
- Pour powdered sugar into a small bowl.
- 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.
- Bake 12 minutes. Allow to cool 5 minutes on cookie sheet before transferring to a cooling rack.
- 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.
- Stir in desired coloring and dip cookies.
- 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.
I came across this recipe for gooey butter cookies this morning and once I saw it, I HAD to make them ASAP. That was this morning. It’s now 2:30pm. I don’t waste time serving up dessert, do I? You will notice that I’ve altered Erin’s original recipe a tad. First of all, these are lemon gooey butter cookies. Sure, I could’ve used a lemon cake mix, but I already had yellow mix on hand. Secondly, I very rarely use convenience mixes for baking anyway, so it felt more “natural” to use a fresh lemon from the tree backyard to make up for the not-so-natural ingredients in the mix. Whatever the case, you definitely could use a lemon cake mix and they would still turn out spectacular! Just don’t skip the sprinkles!