Pink Lemonade Gooey Butter Cookies

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READY IN: 25mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the butter into a large mixing bowl.
  • Cream the butter until soft and creamy.
  • Add the cream cheese and beat until mixture is smooth.
  • Beat in the egg, lemon extract and lemon zest until combined.
  • Add the cake mix and beat just until well mixed.
  • If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it’s easy to handle.
  • Preheat the oven to 350°F.
  • Place some granulated sugar and confectioners’ sugar into separate bowls.
  • Roll the dough into 1-inch to 1 1/4-inch balls.
  • Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
  • Immediately drop the sugared dough ball into the confectioners’ sugar and roll it to coat heavily with the sugar.
  • Rolling the dough balls in the granulated sugar first helps the confectioners’ sugar coating not sink into the baked cookies.
  • Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake.
  • Take the cookies out of the oven when they look a little underdone.
  • Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
  • Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.
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