What kinds of treats do you like to give and receive for Easter? I think it’s traditionally a candy holiday, with Easter baskets filled with chocolate bunnies, jelly beans, and peanut butter eggs. I would always rather indulge in fresh baked goodies than candy though. How about you?
This year, I’m going to bake up another batch of these Lemon Gooey Butter Cookies for Easter. They are so amazingly rich, tender, and delicious. They sure didn’t last long at our house! The bright citrus flavor and pretty pastel colors makes them the perfect treat for the holiday.
When butter is a key ingredient of a recipe, you don’t want to use just any butter! I used Finlandia butter and gourmet cheese in these cookies, and I’m certain that’s why they tasted so incredible. I encourage you to discover the legendary taste of Finlandia too!
Finlandia’s butter and cheese is made with the purest milk from Finnish family-owned farms, where the farmers treat their cows like family. They have been making cheese and butter for over 100 years, and all that care and experience is reflected in the taste of their products! I used Finlandia unsalted butter in this cookie recipe, and I love their salted butter on toast, vegetables, grits, and more. They really raise the bar on butter with their rich, creamy taste and texture!
Since you are using premium butter and cheese in this recipe, I recommend also choosing an all-natural cake mix. (Sometimes you have to look on the top shelf of your grocery store for the better brands!) I chose a gluten-free yellow cake mix, so you can enjoy these butter cookies even if you need to avoid wheat!
2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour
2 teaspoons (about 8 grams) baking powder
1 (8-ounce/226-gram) package cream cheese, such as Philadelphia, softened
½ cup (1 stick/113 grams) unsalted butter, softened
1½ cups (300 grams) granulated sugar
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