Lemon Gooey Butter Cookies Recipe

Name: Lemon Gooey Butter Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 53 min
Yield: 36 cookies
Ingredients: ½ cup unsalted butter; 8 oz cream cheese; 1 ½ cups granulated sugar; 2 large eggs; 1 teaspoon lemon extract; 1 lemon; 2 ½ cups all-purpose flour; ½ teaspoon kosher salt; 1 Tablespoon baking powder; ¾ cup powdered sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
53 mins
Servings
36 cookies
Calories
122 kcal
Course
Baked Goods
Cuisine
American

Lemon Gooey Butter Cookies Recipe

Nicole Henderson

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Thick, moist, and flavorful describe these delicious Lemon Gooey Butter Cookies. Made from scratch, a cake mix option is included below!

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Ingredients

Servings

½ cup unsalted butter softened
8 oz cream cheese softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon lemon extract
1 lemon zested
2 ½ cups all-purpose flour
½ teaspoon kosher salt
1 Tablespoon baking powder
¾ cup powdered sugar

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Instructions

In a large mixing bowl, beat butter, cream cheese, and granulated sugar until creamy, about 3 minutes.
Add in eggs and lemon extract, beat until fluffy. Add lemon zest.
Mix in flour, salt, and baking powder until well combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Once chilled, line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
Scoop out cookie dough with a 2 Tbsp scoop. If your hands are sticky, dip them in the powdered sugar first. Drop cookie dough into powdered sugar and roll in sugar until generously coated.
Place on baking sheet and bake for 11-13 minutes. Remove and cool completely on wire rack.
Enjoy.

Notes

First, make sure you chill the dough. This helps solidify the butter to a chilled state, which allows the cookies to stay fluffed and thick. You don’t want flat butter cookies!
Store these cookies at room temperature in an airtight container. This will keep them soft and fresh for about a week!
You can freeze gooey lemon butter cookies by letting them cool completely, then transferring them to an airtight container that is safe for the freezer (or ziploc freezer bags).
Dip your fingers in powdered sugar before working with the dough. This keeps the dough from getting stuck to your hands as you go.
Line the baking sheet with parchment paper for easy cookie removal and clean up.
See blog post for more recipe tips and tricks.

Nutrition Information

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Serving 1cookie Calories 122kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 23mg (8%) Sodium 97mg (4%) Sugar 11g (22%)