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Lemon Gooey Butter Cookies on a plate, showcasing their soft and gooey texture.
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Lemon Gooey Butter Cookies

Creamy, tangy, and satisfyingly soft, these Lemon Gooey Butter Cookies are a delightful treat that brightens any afternoon.
Prep Time15 minutes
Cook Time13 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Servings: 24 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.

Notes

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Freeze baked cookies for up to 3 months.