Gooey Lemon Cookies

Gooey Lemon Cookies
Gooey Lemon Cookies

Gooey Lemon Butter Cookies {from scratch!)

Mouth watering soft lemon crackle style cookies. Oh so wonderful!

Servings 2 dozen


  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 8 oz package cream cheese softened
  • 1/2 cup unsalted butter softened
  • cups granulated sugar
  • 2 tablespoons freshly grated lemon zest, from 2 large lemons
  • 1 ½ tablespoons reshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon natural yellow gel based food coloring
  • 1 teaspoon kosher salt, or¼ teaspoon regular table salt
  • 1 large egg plus 1 large egg yolk
  • 1 cup confectioners' sugar, sifted, for rolling & dusting cookies


  1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
  2. Mix together with a blender the cream cheese and butter until well blended, creamy and smooth.

  3. Add egg and eggyoik and beat in well until creamy and light, about 1 to 2 minutes on medium speed.

  4. Add sugar, lemon zest and juice, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary.

  5. Slowly add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.

  6. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside.

  7. Roll a scoop of dough into generous 1-inch balls.

  8. Roll in confectioners' sugar to lightly coat.

  9. Place dough balls on prepared baking sheets at least 2 inches apart.

Recipe Notes

Notes from me:
I don’t have a scoop, just put the chilled dough into my palm and rolled them.
The original recipe calls for lemon oil, I didn’t have it in my cupboard, they turned out great without it. But someday I will do a taste test between the to just to see.


Tips from original post:
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.


These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.


Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Total time above does not include time for refrigerating dough before baking.


Original Recipe Source:
Copyright © Wicked Good Kitchen. 
This delicious recipe brought to you by Wicked Good Kitchen.
http: //wickedgoodki -gooeY.-butter-cookies-best-ever-from-scratch/

Recipe Block