Wednesday, December 19, 2012

#5 DZP: Transform a recipe to your own - Lemon Gooey Butter Cookies

Who doesn't love a soft, melt-in-your-mouth cookie? Really, who doesn't?!

Last week I found a Paula Deen recipe called Chocolate Gooey Butter Cookies. It was an awesome cookie all around. Easy to bake and definitely easy to eat. Because of the ingredients, it's like eating cake, but so very much a cookie.

So why not try LEMON! Oh Ya!

Note: the picture is not my proudest one, but they flew out the door like hot cakes, so I had to stop a coworker so I can at least take a snap shot!

Lemon Gooey Butter Cookies
Recipe Slighty Adapted from Paula Deen


  • ½ cups Butter (1 Stick), Softened/Room Temp
  • 8 ounces, weight Cream Cheese, Softened/Room Temp
  • 1 whole Large Egg
  • 1 teaspoon Lemon Extract (or Juice from 1 Large Lemon)
  • 1 whole Large Lemon, Zest Grated
  • 1 package (18.25 Oz. Size) Lemonade Flavor Cake Mix
  • Granulated Sugar, For Rolling
  • Confectioners Sugar, For Dusting

  • Directions:

    1. Mix the cream cheese and butter until mixture is smooth. Beat in the egg, lemon extract/juice and lemon zest until combined. Add the cake mix and beat just until mixed.
    2. The dough is too sticky to roll into balls, so cover the bowl and refrigerate the dough for 1-2 hours.
    3. Preheat the oven to 350 F.While that's warming up, take out covered bowl from refrigerator.
    4. Place some granulated sugar into a separate bowl or plate. Scoop out dough into 1-inch to 1 1/4-inch balls. Drop each dough ball into a plate of granulated sugar and roll it in the sugar to coat completely.  
    5. Place the dough balls 2″ apart on ungreased/parchment paper covered cookie sheets; flatten slightly. Bake at 350 F for 12 minutes. DO NOT overbake. Take the cookies out of the oven when they look a little underdone.
    6. Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.  
    7. *Optional* Dust with confectioners sugar
    Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.

    No comments:

    Post a Comment