5 from 11 votes
Gooey Lemon Butter cookies are the crinkle cookies you love to get at Christmas in food gifts, gooey, tart lemon centers that have a light powdered sugar! Made quick and easy that come out perfect every time!
Lemon Gooey Butter Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Gooey Lemon Butter cookies are the crinkle cookies you love to get at Christmas- gooey, tart lemon centers that have a light powdered sugar! Made quick and easy that come out perfect every time

Course: Dessert
Cuisine: American
Keyword: gooey cookie recipe,, lemon crinkle cookier recipe
Servings: 20 cookies
Calories: 231 kcal
Author: Michele Hall
Ingredients
  • 2 3/4 cups Flour
  • 2 teaspoons Baking Powder
  • 8 ounces cream cheese
  • 1/2 cup Butter unsalted
  • 2 tablespoons lemon zest
  • 1 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon oil
  • 1 teaspoon vanilla extract
  • yellow food coloring optional(one small drop)
  • 1 teaspoon salt
  • 1 large egg
  • 1 egg yolk
  • 1 cup powdered sugar
Instructions
  1. In a bowl, sift together flour and baking powder until combined completely.

  2. Using a mixer cream together cream cheese, butter and lemon Zest until very well blended.  Make sure to scrape down the sides of the bowl as you are working the batter to incorporate all butter and cream cheese. (about 2 minutes)

  3. Beat in on high, sugar, lemon juice, lemon oil, vanilla, food coloring, and salt.  Mix until well combined,  Dough will be light and fluffy.

  4. Add egg and egg yolk, beat for for 1-2 minutes until light and very creamy.

  5. Reduce the mixer to low and in small batches to avoid flour flying everywhere add the flour/baking soda.  The dough will be very sticky, and wet.

  6. Chill dough for 30 minutes.

  7. Preheat oven to 325°. Place a piece of parchment paper onto baking sheet.  

  8. Using a small cookie scoop, 1", make cookie balls.  Using your hands, roll the edges evenly.  Then place powdered sugar into a bowl.  Dump each ball into the powdered sugar and roll to coat all sides.  repeat until all balls are done.

  9. Place the sugar coated balls 2 inches apart on top of parchment lined baking sheet.

  10. bake for 12-14 minutes.  The cookies will spread, and you want them to be barely golden on the edges.  This will allow for gooey centers.

  11. Remove from oven and let cool for 10 minutes before moving to a rack to completely cool.  Repeat baking instructions until all cookies are baked.

  12. Store in an airtight container.  

Recipe Notes

This recipe is from my Grandma Oma's recipe file. It was printed in some magazine way back when, but she had cut it out and I have no idea which one! Its covered in buttered fingerprints and you can tell when you look at it that the recipe has been made A LOT over the years.