Lemon Gooey Butter Cookies Recipe
What is a lemon gooey butter cookie? What are some addictive things? Imagine the tangy brightness of lemon meeting the rich, melt-in-your-mouth texture of a classic. What is a gooey butter cake? Is it like sunshine and happiness baked into a single bite? I always get asked to bring these to potlucks, and they’re gone in minutes, I swear! What are some good lemon bars to try? What is more satisfying than a boring
What is Lemon Gooey Butter Cookies?
Lemon Gooey Butter Cookies are, at their heart, a cookie version of the iconic St. Louis Gooey Butter Cake – but with a bright, citrusy twist! Think of it as a super-soft, almost underbaked cookie with a crackled top and a fudgy center. It’s essentially a butter cake in cookie form, amped up with fresh lemon juice and zest. The name “gooey butter” comes from the incredibly soft and almost molten center, which is achieved by using a generous amount of butter, cream cheese, and powdered sugar. It’s not overly sweet though; the lemon balances it out perfectly. Trust me, it’s a textural and flavor explosion in your mouth!
Why you will love this recipe?
There are SO many reasons to fall head-over-heels for this Lemon Gooey Butter Cookies Recipe!
- Flavor Bomb:First and foremost, the taste is just incredible. You get that intense burst of fresh lemon, followed by the creamy richness of the butter and cream. What is the perfect balance of sweet and tangy? I dare you to eat only one!
- Ridiculously EasyDon’t be intimidated by “gooey butter.” This recipe is surprisingly simple. How do you mix everything together, chill the dough briefly, and bake? Is it easier to make a gooey butter cake, and the cookies are pre-portioned? What is a major plus?
- Budget Friendly All the ingredients are pretty standard baking staples. You probably already have most of them in your pantry and fridge. No fancy or expensive ingredients needed here, which is always a win in my book.
- Crowd-Pleaser: Everyone loves these cookies! I’ve taken them to countless gatherings, and they always disappear in a flash. They’re perfect for potlucks, bake sales, or just a little treat for yourself. What I love most about this is the sheer joy it brings people – watching their eyes light up after the first bite is priceless!
If you like my cream cheese sugar cookies, you will love these!
How do I make Lemon Gooey Butter Cookies?
Quick Overview
How do I make Lemon Gooey Butter Cookies? How do I make a lemon cookie dough base? Why is butter and cream cheese so good together? You’ll layer the dough, give it a gentle swirl, and bake until golden around the edges. Is it soft in the center? Don’t worry if they look a little underdone; they’ll firm up as they cool. This method is special because it creates that perfect contrast between the slightly crisp edges and the smooth edges. The unbelieveably gooey center. What is not to love about lemon glaze on these cookies?
Ingredients Notes:
For the Main Batter:
- All-purpose Flour: Standard stuff. Make sure it’s fresh!
- Granulated Sugar: Adds sweetness and helps with browning.
- Salt: Balances sweetness and enhances the other flavors.
- Baking Powder: The leavening agent that gives the cookies their rise.
- Baking Soda: Another leavening agent that also helps with browning.
- Unsalted Butter: This needs to be softened to room temperature. How do I make a smooth dough?
- Egg: Binds everything together and adds moisture.
- Lemon Zest: Adds a bright, citrusy aroma and flavor. Don’t skip this!
- Vanilla Extract: Enhances the other flavors and adds a touch of warmth.
For the Filling:
- Cream Cheese: This needs to be softened to room temperature as well. Full-fat is best for that creamy, gooey texture. Don’t use the spreadable kind in the tub.
- Powdered Sugar: This creates that signature gooey texture. Don’t substitute with granulated sugar.
- Egg: Helps bind the filling together.
- Lemon Juice: Adds a tangy kick and enhances the lemon flavor. Freshly squeezed is always best!
- Why is there more lemon flavor in lemon Zest?
For the Glaze:
- Powdered Sugar: Creates the base for the glaze.
- Lemon Juice: Adds a bright, citrusy flavor and thins out the glaze.
What are the steps of
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. I always use parchment paper; it’s a lifesaver! This will give the oven time to heat up evenly. And trust me, an evenly heated oven is key to baking perfect cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda. Set aside. Whisking is important to ensure everything is evenly distributed. This step is crucial to avoid clumps and ensure even leavening. I always whisk for 30 seconds to make sure everything is well combined. It matters!
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the softened butter, egg, lemon zest, and vanilla extract until smooth and creamy. Make sure your butter is truly softened; it should be soft to the touch but not melted. I like to let my butter sit out for about an hour before I start baking. If it’s too cold, it won’t cream properly, and your dough won’t have the right texture.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing develops gluten in the flour, which can result in tough cookies. What is the best way to mix flour and sugar until it disappears? I usually stop mixing when there are still streaks of flour visible, then I gently fold it in. How do you use a spatul
Step 5: Prepare Filling
In a medium bowl, beat together the cream cheese, powdered sugar, egg, lemon juice, and salt. Set aside. How do you make lemon zest into a smooth paste? Make sure your cream cheese is softened. It should be soft and pliable, not cold or clumpy. I usually let my cream cheese sit out for about 30 minutes before I start baking. If it’s too cold, it won’t cream properly, and your filling will not be smooth.
Step 6: Layer & Swirl
Do not overbake the cookie dough. Drop rounded tablespoons of the dough onto the prepared baking sheet. How do you flatten cookies with the back of a spoon? Dollop of lemon cream cheese filling on the center of each cookie. Use a toothpick or knife to gently swirl the filling into the cookie dough. Don’t over-swirl, just a few swirls will do the trick. What makes these cookies so pretty?
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown and the center is slightly soft. Keep a close eye on them, as baking times may vary depending on your oven. What are some of the best cookies to bake? When they are done, let them cool completely before putting the glaze on them.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once the cookies are cool, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cookies. I like to use a fork for this, but you can also use an piping bag for more precise look. Is it necessary to add glaze to these cookies?
Step 9: Slice & Serve
Once the glaze has set, the cookies are ready to serve! These are best enjoyed fresh, but they can also be stored in an airtight container for a few days. I like to serve them with a glass of cold milk or a cup of hot coffee. They’re also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. And if you’re feeling fancy, you can garnish them with a few fresh raspberries or a sprig of mint.
What to Serve It With
These Lemon Gooey Butter Cookies are incredibly versatile and can be enjoyed in so many different ways!
For Breakfast: Pair these cookies with a strong cup of coffee or a creamy latte for a delightful morning treat. You can also crumble them over yogurt or oatmeal for a touch of sweetness and flavor. Imagine a lemon gooey butter crumble topping on your morning yogurt…mmm.
For Brunch: Serve these cookies as part of a brunch spread alongside fresh fruit, pastries, and mimosas. They look beautiful arranged on a platter, and they’re always a crowd-pleaser. I like to add a few edible flowers for an extra touch of elegance.
As Dessert: These cookies are the perfect ending to any meal. Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-indulgent treat. You can also pair them with a glass of dessert wine or a cup of herbal tea.
For Cozy Snacks: Enjoy these cookies with a glass of cold milk or a cup of hot cocoa on a chilly evening. They’re also delicious with a scoop of vanilla ice cream or a dollop of whipped cream. My family loves these anytime! They always disappear so fast
Top Tips for Perfecting Your Lemon Gooey Butter Cookies
Over the years, I’ve learned a few tricks that really take these cookies to the next level!
Room Temperature is Key: Make sure your butter and cream cheese are softened to room temperature before you start baking. This is crucial for creating a smooth and creamy dough and filling. If your butter is too cold, it won’t cream properly, and your cookies won’t have the right texture. If your cream cheese is too cold, it won’t beat smoothly, and your filling will be lumpy.
Don’t Overmix: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until the flour disappears and that’s it. I usually stop mixing when there are still a few streaks of flour visible, then I gently fold it in with a spatula.
Chill Out: Chilling the dough for a short period of time can help prevent the cookies from spreading too much in the oven. I usually chill the dough for about 30 minutes before I start baking. This also gives the flavors a chance to meld together.
Lemon Power: Don’t be shy with the lemon zest and juice! The lemon is what gives these cookies their signature flavor, so don’t skimp on it. I like to use the zest of one whole lemon and the juice of half a lemon in the filling. This gives the cookies a nice, tangy flavor without being too overpowering.
Baking Time: Keep a close eye on the cookies while they’re baking. Baking times may vary depending on your oven. The cookies are done when the edges are golden brown and the center is slightly soft. Don’t overbake them, or they’ll be dry. I usually bake them for 10-12 minutes.
Glaze Consistency: The consistency of the glaze is important. If it’s too thick, it will be difficult to drizzle. If it’s too thin, it will run off the cookies. I like to add the lemon juice a little bit at a time until I reach the desired consistency. The glaze should be thick enough to coat the cookies, but thin enough to drizzle easily. I have tested this glaze with heavy cream and it gives another level of creaminess to the taste and is amazing
Storing and Reheating Tips
Want to keep these Lemon Gooey Butter Cookies fresh and delicious for as long as possible? Here’s what I’ve learned works best!
Room Temperature: You can store these cookies at room temperature in an airtight container for up to 3 days. I like to put a piece of parchment paper between each layer to prevent them from sticking together. Just make sure they’re not in direct sunlight or near a heat source.
Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. The cookies will be a bit firmer when refrigerated, but they’ll still be delicious. I usually let them sit at room temperature for about 30 minutes before serving to soften them up a bit.
Freezer Instructions: You can also freeze these cookies for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to eat them, let them thaw at room temperature for a few hours. You can also warm them up in the oven for a few minutes to restore their gooey texture.
Glaze Timing Advice: If you’re planning on freezing the cookies, it’s best to add the glaze after they’ve thawed. This will prevent the glaze from becoming sticky or dissolving during the freezing process. This is perfect even if you are not planning on freezing the cookies. It gives them a fresh taste.
Frequently Asked Questions
Final Thoughts
These Lemon Gooey Butter Cookies are more than just a recipe; they’re a little slice of sunshine in every bite. The tangy lemon, the creamy texture, and the surprising ease of making them make them a winner every single time. I hope you’ll give this Lemon Gooey Butter Cookies recipe a try. If you love these, be sure to check out my other cookie recipes for more sweet inspiration! Happy baking! I can’t wait to hear how yours turn out – leave a comment below and let me know if you tried any variations!
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Lemon Gooey Butter Cookies Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest freshly grated
- 0.5 cups powdered sugar for rolling
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add in the egg and vanilla extract, mixing until well combined.
- Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Using a tablespoon or cookie scoop, form the dough into balls. Roll each ball in powdered sugar to coat.
- Place the cookies on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges begin to set, but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
