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Cake Mix Gooey Butter Lemon Cookies

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  • Prep 25 min
  • Total 2 hr 0 min
  • Servings 36
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Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut — cake mix!
Updated Jun 14, 2017
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  • 1 3/4 cups powdered sugar
  • 3 to 4 tablespoons lemon juice


  • 1
    Heat oven to 350°F.
  • 2
    In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • 3
    Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 4
    In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
  • tip 2
    For even baking, make sure all cookies are same shape and size.


Nutrition Facts are not available for this recipe
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