Description
Lemon Gooey Butter Cookies are a delightful explosion of bright, zesty lemon cutting through a rich, impossibly soft, and wonderfully gooey butter base. These cookies transport you to sun-drenched afternoons with their comforting flavor and melt-in-your-mouth texture.
Ingredients
Scale
1 cup Unsalted Butter
8 ounces Cream Cheese
1 ½ cups Granulated Sugar
1 large Egg
1 teaspoon Pure Vanilla Extract
2 ½ cups All-Purpose Flour
2 teaspoons Baking Powder
¼ teaspoon Salt
Zest of 2 large Lemons
2 tablespoons Fresh Lemon Juice
½ cup Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper
- In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 2-3 minutes
- Gradually add in the granulated sugar, beating until well combined. Add the egg and mix until fully incorporated
- Stir in the vanilla extract, lemon zest, and lemon juice until evenly distributed in the dough
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low until just combined
- For easier handling, chill the dough in the refrigerator for 20-30 minutes
- Pour the powdered sugar into a shallow dish. Scoop rounded tablespoons of cookie dough, roll them into balls, and coat with powdered sugar
- Place the dough balls on the prepared baking sheets, about 2 inches apart
- Bake for 10-12 minutes, until the edges are lightly golden and the centers still look soft
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely
Notes
Use fresh lemon zest and juice for the best flavor.
Cookies can be frozen for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg