Lemon Gooey Butter Cookies – Best Ever

Craving something sweet and tangy? Dive into the delightful world of Lemon Gooey Butter Cookies. These cookies are not only moist and thick but also incredibly easy to whip up. Whether you decide to make them from scratch or use a cake mix, the result is simply irresistible! If you’re a fan of lemon desserts, these cookies will definitely hit the spot.

Why You’ll Love This Recipe

• Quick and easy to make, delivering perfectly gooey butter cookies in no time.
• The tangy citrus flavor, thanks to the lemon extract, is a refreshing twist.
• Rolling the cookies in powdered sugar before baking gives them a delightful crackly edge.
• They’re made from scratch, adding a personal touch to every bite!

The zesty flavor and melt-in-your-mouth texture make these Lemon Gooey Butter Cookies a perfect companion to your afternoon coffee.

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Electric stand mixer or handheld mixer
• Rubber spatula
• Oven
• Baking sheets
• Parchment paper
• Small bowl
• Cookie scoop or measuring spoon
• Wire rack
• Thin metal cookie spatula

Ingredients

• 2¼ cups (270 grams) organic all-purpose flour
• 2 teaspoons (about 8 grams) baking powder
• 1 (8-ounce/226-gram) package cream cheese, softened
• ½ cup (1 stick/113 grams) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar
• 2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
• 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
• 1 teaspoon (5 ml) pure vanilla extract
• 1/8 teaspoon (a few drops) lemon oil, optional
• 1/8 teaspoon natural yellow gel-based food coloring
• 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
• 1 large egg plus 1 large egg yolk
• 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies

Step-by-Step Instructions

1. In a medium bowl, whisk together flour and baking powder. Set aside.
2. Using an electric mixer, cream the cream cheese and butter until smooth. Add sugar, lemon zest, juice, vanilla, lemon oil, food coloring, and salt. Mix until light and fluffy, scraping the bowl as needed.
3. Add the egg and egg yolk, beating until creamy, about 1-2 minutes on medium speed.
4. On low speed, gradually add the flour mixture until just combined. The dough will be sticky. Cover and refrigerate for at least 2 hours or overnight.
5. Preheat the oven to 325ºF (165ºC) and line baking sheets with parchment paper. Place confectioners’ sugar in a small bowl.
6. Roll the dough into generous 1-inch balls, then roll in confectioners’ sugar. Place on baking sheets at least 2 inches apart.
7. Bake for about 14 minutes until puffed and crackly. Do not overbake. Transfer to a wire rack to cool completely.
8. Once cooled, transfer to an airtight container. Optionally, dust with more confectioners’ sugar before serving.

Tips for Success

• Make sure your cream cheese and butter are softened for easier blending.
• Chill the dough thoroughly to make it easier to handle.
• Don’t overbake! The cookies should be soft in the center.

Additional Tips and Variations

• For a gluten-free version, omit the lemon oil and use a gluten-free flour blend.
• Try adding a pinch of cardamom for an extra layer of flavor.

Nutritional Highlights (Per Serving)

These cookies are a delightful treat, but remember to enjoy them in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

• Can I freeze the dough? Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before baking.
• Can I use bottled lemon juice? Freshly squeezed lemon juice is recommended for the best flavor.

Conclusion

These Lemon Gooey Butter Cookies are a citrusy delight that will brighten up any day. Try them out and let us know how they turned out in the comments below. Happy baking!