Bright, zesty, and irresistibly soft, Lemon Gooey Butter Cookies are the perfect combination of tangy citrus flavor and melt-in-your-mouth texture. These cookies are made with cream cheese and real lemon zest for a rich, buttery base and a fresh pop of lemon in every bite. Rolled in powdered sugar and baked until just set, they boast crinkled tops and a chewy, gooey center that’s simply divine.
If you loved our Strawberry Cheesecake Cookies or classic Lemon Bars, you’re going to be hooked on these sunshine-filled treats. Perfect for springtime baking, brunches, or whenever you need a cheerful bite of sweetness!
What Are Lemon Gooey Butter Cookies?
Lemon Gooey Butter Cookies are soft-baked cookies made with cream cheese, butter, and lemon zest, rolled in powdered sugar before baking. The result is a cookie that’s delicately crisp on the outside and tender, almost fudgy inside. As the saying goes, “the way to a man’s heart is through his stomach,” and these cookies deliver heart-stealing sweetness in every bite. They’re a bright twist on classic gooey butter cookies with a citrusy flair!
Why You’ll Love This Recipe:
Here’s why these lemon cookies deserve a spot in your cookie jar:
- Fresh, bright flavor: Real lemon zest and extract for bold citrus taste.
- Soft and chewy texture: Cream cheese adds richness and gooey goodness.
- Picture-perfect: Powdered sugar creates a crackled finish that’s as pretty as it is delicious.
If you love tangy treats and soft-baked cookies, this recipe is a must-try. Each bite is like a little burst of sunshine!
How to Make Lemon Gooey Butter Cookies
Quick Overview
With just a few ingredients and simple steps, you can whip up a batch of cookies that look bakery-worthy and taste even better. Chill the dough, roll it in sugar, and bake to perfection!
Ingredients:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3/4 cup powdered sugar (for rolling)
Step-by-Step Instructions:
- Make the Dough: In a large mixing bowl, beat the butter, cream cheese, and granulated sugar until creamy (about 3 minutes).
- Add Eggs and Flavoring: Beat in the eggs and lemon extract until light and fluffy. Stir in the lemon zest.
- Mix Dry Ingredients: Add flour, salt, and baking powder to the wet mixture and mix until well combined.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Prep and Roll: Line a baking sheet with parchment paper and preheat the oven to 350°F. Scoop dough into 2 tablespoon-sized balls. Roll each dough ball in powdered sugar until fully coated.
- Bake: Place cookies on the baking sheet and bake for 11–13 minutes, until edges are set and tops are crackled.
- Cool: Allow cookies to cool completely on a wire rack before serving.
What to Serve with Lemon Gooey Butter Cookies
These cookies are perfect with a hot cup of tea, lemonade, or a glass of cold milk. Serve them at baby showers, bridal brunches, or as a cheerful addition to any cookie platter. They also make delightful gifts wrapped in cellophane bags with a bright ribbon!
Top Tips for Perfect Lemon Cookies
- Use fresh lemon zest: It adds natural citrus oil and the brightest lemon flavor.
- Chill the dough: Helps the cookies hold their shape and develop that signature texture.
- Generously roll in sugar: Don’t skimp on the powdered sugar for that classic crackled look.
- Avoid overbaking: They should look slightly underbaked in the center for maximum gooeyness.
- Customize the flavor: Add a dash of vanilla or swap lemon extract for almond for a unique twist.
Storing and Freezing Tips
Store cookies in an airtight container at room temperature for up to 4 days. To freeze, layer cooled cookies between sheets of parchment paper and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice instead of zest? Fresh zest is best for flavor, but you can add a bit of juice for extra tang if needed.
Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 24 hours before baking.
Can I skip the cream cheese? It’s essential for the gooey texture, so we don’t recommend skipping it.
Why roll in powdered sugar before baking? It creates that signature crinkle look and a sweet outer layer.
Can I use gluten-free flour? Yes, just use a 1:1 gluten-free baking blend for best results.
Conclusion
Lemon Gooey Butter Cookies are the ultimate sweet-tart treat that’s as easy to make as it is to love. With their soft, citrusy centers and powdered sugar-dusted tops, they’re a sunny addition to any cookie tray. Bake up a batch and bring some lemony joy to your kitchen today!
Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 3/4 cup powdered sugar (for rolling)
Instructions
- In a large mixing bowl, beat the butter, cream cheese, and sugar until creamy (about 3 minutes).
- Beat in eggs and lemon extract, then stir in lemon zest.
- Add flour, salt, and baking powder. Mix until fully combined.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop 2-tablespoon-sized dough balls, roll in powdered sugar, and place on the baking sheet.
- Bake for 11–13 minutes until the edges are set and tops are crinkled.
- Cool completely on a wire rack before serving.
Notes
For best lemon flavor, always use fresh zest. Store in an airtight container for up to 4 days, or freeze for up to 2 months.