Creamy, tangy, and satisfyingly soft — these Lemon Gooey Butter Cookies are the kind of treat that brightens any afternoon. Imagine a cookie with a tender, almost cheesecake-like center and a crackled, powdered-sugar exterior that melts in your mouth. Fun fact: gooey butter desserts started in the Midwest and were originally an accidental discovery, so you can claim a little culinary serendipity when you bake these. If you love easy citrus sweets, this recipe is a winner for busy bakers and families.
This recipe is delightfully simple, ready in under an hour, and perfect for kids to help with the rolling and coating. For another lemon favorite on the blog, check out this delicious lemon gooey butter cookies post for more baking ideas. Grab your mixer and let’s make something bright and buttery — your kitchen is about to smell amazing.
What is Lemon Gooey Butter Cookies?
What’s in a name? Lemon Gooey Butter Cookies sound like a dessert that couldn’t decide between a cookie and a little lemon cheesecake — and that’s the point. Who wouldn’t be curious about a cookie described as “gooey”? Where did the gooey come from — a happy baking accident or just brilliance? Maybe it’s the buttery cream cheese center that keeps things soft and irresistible. As the old saying goes, “the way to a man’s heart is through his stomach,” and a cookie this tender and citrusy certainly helps the cause. Give them a try and see why people can’t stop smiling after the first bite.
Why You’ll Love This:
- Creamy and gooey center: The cream cheese and butter create a tender, almost custard-like texture in the middle that contrasts beautifully with the powdered sugar coating.
- Budget-friendly baking: These cookies use pantry staples — flour, sugar, eggs, and a little lemon zest — so they’re an economical way to make a crowd-pleasing dessert at home.
- Bright lemon flavor: Fresh lemon zest and lemon extract lift the flavor, making each bite lively and refreshing rather than overly sweet.
Compared to a classic lemon bar, these cookies are faster to scoop and bake, and they’re easier to share. They’re perfect for school treats, potlucks, or a cozy tea-time. Try them — your taste buds will thank you.
How to Make:
Quick Overview
This recipe is easy to follow and forgiving for beginners. The dough is soft and creamy, chilled briefly to make scooping simple, then rolled in powdered sugar and baked until the edges set but the centers remain soft. Prep time is about 15 minutes plus 30 minutes chilling, and baking takes 11–13 minutes. The standout element is the melt-in-your-mouth texture produced by the cream cheese and butter combo.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 8 oz cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon lemon extract
- Zest of 1 lemon, finely grated (about 1 teaspoon)
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3/4 cup powdered sugar, for rolling the cookies
Directions
- In a large mixing bowl, beat the butter, cream cheese, and granulated sugar until creamy and smooth, about 3 minutes. Use a hand mixer or stand mixer on medium speed; scrape the bowl down once for even mixing.
- Beat in the eggs one at a time, then add the lemon extract and continue beating until the mixture is light and fluffy. Stir in the lemon zest with a spatula so the tiny bits distribute evenly.
- In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Add the dry mixture to the wet mixture and mix on low speed until just combined. Do not overmix. The dough will be slightly soft.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough so the cookies hold their shape when baked.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop dough into 2 tablespoon-sized balls (a medium cookie scoop works great). Roll each dough ball between your palms to smooth, then roll each ball in the powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 11–13 minutes, until the edges are set and the tops develop crackles. The centers should still look a bit soft — they’ll set as they cool.
- Allow cookies to cool completely on a wire rack before serving so they finish setting and retain their gooey interior.
What to Serve With
- A bright cup of Earl Grey or green tea to balance the sweetness.
- Fresh berries or a small fruit salad for added freshness and color.
- Dollops of whipped cream or a light lemon glaze for extra citrus punch.
- For a party, arrange with shortbread or plain butter cookies for contrast.
Top Tips for Perfecting
- Ingredient substitutions: You can use full-fat Greek yogurt (2 tablespoons) if you want to slightly reduce cream cheese, though texture will change. Stick to real butter for flavor.
- Zest carefully: Use only the yellow part of the rind for zest; the white pith is bitter. Fresh zest beats bottled extract for brightness, but the lemon extract adds consistent lemon aroma.
- Chill time matters: Don’t skip chilling — it keeps the dough from spreading too much. If your dough seems too sticky after chilling, add a tablespoon of flour at a time until manageable.
- Watch the bake time: Bake until edges are set but centers still look a touch underdone. Overbaking will dry out the gooey texture.
- Powdered sugar coating: Roll right before baking so the coating looks fresh and crackles beautifully while baking.
Storing and Reheating Tips
- Refrigerator: Store cooled cookies in an airtight container in the refrigerator for up to 5 days to preserve the cream cheese component.
- Freezing: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough balls (coated in powdered sugar) on the baking sheet and then freeze in a bag; bake from frozen with an extra 1–2 minutes.
- Reheating: Bring chilled cookies to room temperature for best texture, or warm gently in a 300°F oven for 5 minutes to restore softness. Avoid microwaving longer than a few seconds, as that can make them rubbery.
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and flavor. Low-fat versions may result in a less rich, slightly grainier cookie.
Can I swap lemon extract for vanilla and use more zest?
You can, but lemon extract gives a concentrated citrus aroma. If omitting the extract, increase the fresh lemon zest to the zest of 2 lemons for stronger lemon flavor.
Why did my cookies spread too much?
Common causes are overly warm dough, not chilling the dough, or using too much butter. Chill the dough for at least 30 minutes and measure flour accurately.
Can I make the dough ahead of time?
Yes — the dough can be refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in the refrigerator before scooping and baking.
Are these cookies safe to leave at room temperature?
Because they contain cream cheese, store them in the refrigerator if you plan to keep them more than a day. For short parties or serving within a few hours, they’re fine at room temperature.
Conclusion
These Lemon Gooey Butter Cookies are simple to make, family-friendly, and bursting with bright citrus flavor and a buttery, creamy texture that’s hard to resist. Whether you’re baking for a crowd or craving a lemony treat, this recipe delivers quick, impressive results that are budget-friendly and fun to make. For another take or inspiration, check out this trusted Lemon Gooey Butter Cookies Recipe and then come back to share your baking wins with friends and family. Enjoy baking!
Lemon Gooey Butter Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Mixer
Ingredients
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest finely grated (about 1 lemon)
- 2 1/2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3/4 cup powdered sugar for rolling the cookies
Instructions
- In a large mixing bowl, beat the butter, cream cheese, and granulated sugar until creamy and smooth, about 3 minutes. Use a hand mixer or stand mixer on medium speed; scrape the bowl down once for even mixing.
- Beat in the eggs one at a time, then add the lemon extract and continue beating until the mixture is light and fluffy. Stir in the lemon zest with a spatula so the tiny bits distribute evenly.
- In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Add the dry mixture to the wet mixture and mix on low speed until just combined. Do not overmix. The dough will be slightly soft.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough so the cookies hold their shape when baked.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop dough into 2 tablespoon-sized balls (a medium cookie scoop works great). Roll each dough ball between your palms to smooth, then roll each ball in the powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 11–13 minutes, until the edges are set and the tops develop crackles. The centers should still look a bit soft — they’ll set as they cool.
- Allow cookies to cool completely on a wire rack before serving so they finish setting and retain their gooey interior.