Delicious Lemon Gooey Butter Cookies

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When you’re in the mood for something soft, chewy, and bursting with lemony brightness, these Lemon Gooey Butter Cookies are the ultimate treat. They strike the perfect balance between tart and sweet, with a melt-in-your-mouth texture that makes them unforgettable.

Dusted in powdered sugar and crackled on top, they look just as delightful as they taste. Whether you’re baking for spring brunch, summer picnics, or just because, these cookies bring a pop of sunshine to your dessert table.

Why You’ll Love This Lemon Gooey Butter Cookie Recipe

These cookies have a cake-like fluffiness thanks to the cream cheese and butter base. The lemon flavor is bold but not overpowering, making them a hit with both citrus lovers and casual cookie fans. Plus, they come together quickly with just a few pantry staples.

They’re perfect for bake sales, gifting, or freezing for later. And let’s be honest—they’re addictive enough to eat straight from the tray.

What Kind of Lemons Should I Use?

Fresh lemons are key for this recipe. You’ll need both zest and juice, so choose bright yellow, firm lemons that feel heavy for their size—a sign of juiciness. Meyer lemons can be used for a slightly sweeter twist, but regular lemons give that classic zingy punch we’re after.

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Ingredients for the Lemon Gooey Butter Cookies

• Butter: Softened unsalted butter creates the creamy, rich base that helps keep the cookies moist.
• Cream Cheese: The secret to the gooey texture; it adds a subtle tang and perfect softness.
• Granulated Sugar: Sweetens the dough and balances the tartness from the lemon.
• Egg: Binds the ingredients and gives the cookies structure.
• Lemon Zest: Delivers bright citrus flavor with fragrant oils from the peel.
• Lemon Juice: Fresh juice sharpens the citrus note and complements the sweetness.
• Vanilla Extract: Adds warmth and depth to the flavor profile.
• All-Purpose Flour: The base of the dough, providing structure without making them too dense.
• Baking Powder: Gives a slight lift, keeping the cookies soft and pillowy.
• Salt: Enhances all the other flavors.
• Powdered Sugar: Coats the cookies before baking, giving them a beautiful crackled top and sweet finish.

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How To Make the Lemon Gooey Butter Cookies

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. This should take about 2 minutes.

Step 2: Add Sugar and Egg

Mix in the granulated sugar until fully incorporated, then beat in the egg. Continue mixing until the batter is light and creamy.

Step 3: Add the Lemon and Vanilla

Stir in the lemon zest, lemon juice, and vanilla extract. This is where the flavor starts to shine!

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.

Step 5: Chill the Dough

Cover the dough and refrigerate it for at least 1 hour. This helps the cookies hold their shape when baking.

Step 6: Roll and Coat

Preheat your oven to 350°F (175°C). Scoop out 1-tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar.

Step 7: Bake

Place the sugar-coated dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackled.

Step 8: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your gooey, lemony bites of heaven!

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How to Serve These Cookies

These cookies are the perfect addition to any spring brunch or summer tea party, but they’re also great as a lunchbox treat or after-dinner sweet. This batch makes 24 cookies, and they’re rich enough that just one or two satisfy—so it’s ideal for sharing among 10 to 12 people.

How to Store Lemon Gooey Butter Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the fridge for up to 10 days or freeze them for up to 2 months. Make sure to place parchment paper between layers if freezing to avoid sticking.

To thaw, simply let them sit at room temperature for about 15-20 minutes before serving.

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Frequently Asked Questions

Can I use bottled lemon juice?
Fresh lemon juice is always best, but in a pinch, bottled lemon juice can be used. Just be aware that the flavor won’t be quite as bright.

Can I freeze the dough?
Yes! Roll the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. When ready to bake, roll in powdered sugar and bake from frozen—just add 2 minutes to the baking time.

Why did my cookies spread too much?
This often happens if the dough wasn’t chilled long enough. Be sure to chill it for at least an hour, and use cool baking sheets.

Can I add food coloring?
Yes, a drop or two of yellow gel food coloring can enhance the lemony look without affecting taste.

Can I make these gluten-free?
You can use a 1:1 gluten-free flour blend. The texture may vary slightly, but they’ll still be soft and tasty.

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Want More Cookie Ideas with a Twist?

If you love these lemon gooey butter cookies, you’ll probably enjoy these other favorites:

• Small Batch Almond Joy Cookies
• Chocolate Snowball Cookies with White Chocolate Center
• Laura Bush’s Cowboy Cookies
• Cheesecake Stuffed Chocolate Chip Cookies
• Zesty Lemon Meringue Pie Cannoli

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra lemon zest or go classic? Try them chilled or warm?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more sweet inspiration, follow me on Pinterest at Life With Livia.

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