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    • 1 Lemon, Large


    • 1 Egg, Large


    • 1 Butter or margarine

    Baking & Spices

    • 1 Confectioners sugar
    • 1 Granulated sugar
    • 1 Lemon extract


    • 1 Cream cheese


    • (18.25 Oz. Size) Pink Lemonade Flavor Cake Mix

    Pink Lemonade Cookies -- perfect for summer!

    2y Saved to Food Finds
    • Julia Griffin

      Pink lemonade gooey butter cookies Ingredients: ½ cups Butter Or Margarine, Softened 8 ounces, weight Cream Cheese, Softened 1 whole Large Egg 1 teaspoon Lemon Extract 1 whole Large Lemon, Zest Grated 1 package (18.25 Oz. Size) Pink Lemonade Flavor Cake Mix Granulated Sugar, For Rolling Confectioners' Sugar For Rolling

    • ╰⊰✿ Cozmikhugs ✿⊱╮

      share your own - Pink Lemonade Gooey Butter Cookies: ½ c butter or margarine, softened, 8 oz cream cheese, softened, 1egg, 1 t lemon extract, grated zest of large lemon, 18.25-oz package Pink Lemonade cake mix, granulated and powdered sugar, for rolling

    • Charlotte Lunsford

      Pink Lemonade Gooey Butter Cookies - butter, cream cheese, pink lemonade cake mix, lemon extract. lemon, large egg, granulated sugar...

    • Crystal Kinsinger

      Pink Lemonade Gooey Butter Cookies...I have sweet tooth problem right now!

    • Brandi Kirkpatrick

      Pink Lemonade Gooey Butter Cookies #desserts

    • Ann

      Pink Lemonade Cookies 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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