Lemon Gooey Butter Cookies (Printer-Friendly Version)
# What You'll Need:
01 -
½ cup unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
1 ½ cups granulated sugar
04 -
2 large eggs
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1 teaspoon lemon extract
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1 lemon, zested
07 -
2 ½ cups all-purpose flour
08 -
½ teaspoon kosher salt
09 -
1 tablespoon baking powder
10 -
¾ cup powdered sugar (for coating)
# Let's Cook!:
01 -
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.
02 -
Mix in flour, salt, and baking powder until well combined. The dough will be soft and somewhat sticky.
03 -
Cover bowl with plastic wrap and refrigerate for 30 minutes. This helps the cookies maintain their shape during baking.
04 -
Once chilled, line a baking sheet with parchment paper. Preheat oven to 350°F (175°C).
05 -
Scoop out cookie dough with a 2 tablespoon scoop. If your hands are sticky, dip them in the powdered sugar first. Drop each ball of cookie dough into the powdered sugar and roll until generously coated on all sides.
06 -
Place the coated dough balls on the prepared baking sheet, leaving some space between them. Bake for 11-13 minutes until set but still soft in the center.
07 -
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
# Recipe Notes:
01 -
Chilling the dough is crucial for these cookies to stay thick and fluffy during baking.
02 -
For easier handling, dip your fingers in powdered sugar before working with the sticky dough.
03 -
Store these cookies in an airtight container at room temperature for up to a week to keep them soft and fresh.
04 -
These cookies can be frozen in an airtight container or freezer bags after they've cooled completely.