Ooey Gooey Lemon Cookies

Ooey Gooey Lemon Cookies are going to be THE cookie of summer! These from-scratch Ooey Gooey Lemon Cookies were inspired by my Ooey Gooey Butter Cookies. They are sweet and satisfying and super fun to make! Don’t miss my 50 Best Cookie Recipes if you want more great cookie options! If you love lemon desserts, try my easy Lemon Mousse!Ooey Gooey Lemon CookiesIf you are looking for a delicious cookie that has the most wonderful hint of lemon, these are the cookies for you. I am a huge fan of my Ooey Gooey Butter Cookies and thought that if I made a few simple changes to the recipe it would convert well to a lemon cookie. Well, (oddly) I was right! These cookies are soft, sweet, a little tart from the lemon zest, and easy to make! Once you try them I can’t help but think you will agree!What Are Ooey Gooey Lemon Cookies?Basically one of the sweetest cookies known to man! When my husband tried one his response was, “Now that’s a good cookie.” The kids were just as pleased, asking if they could do chores to earn another sweet cookie! They are addicting, which is tough because they are so sweet you know you shouldn’t eat two!How to Make Ooey Gooey Lemon CookiesThe ingredients for these cookies are all items you probably already have in your pantry!salted butter (you can use unsalted, but add a pinch of salt to the dough)cream cheesegranulated sugareggvanillalemon extractflourbaking powderconfectioners sugarIf you don’t have lemon extract, you can use fresh lemon juice. Here is a simple equivalency:1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract1 teaspoon lemon zest = 1 teaspoon lemon extractThere is lemon zest and lemon extract in this dough, so swapping out for fresh lemon juice should be ok. (I have not tested it, we thought this cookie was amazing as-is.) For this recipe specifically, you would use 2 tablespoons of fresh lemon juice instead of lemon extract, which is about 1 medium lemon.Should You Refrigerate Cookie Dough?Now, you may have noticed that I did not refrigerate the dough. Most recipes call for this so I, of course, tested that. What exactly does refrigerating do for cookies? Well, when you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. For this recipe specifically, that meant the cookies were much more puffed up and tall, which also meant I had to bake them a bit longer to make sure they were actually baked through. The edges browned and didn’t look as pretty as I would like.Those cookies actually tasted less ooey gooey when the dough was chilled, so I opted to delete that instruction and use the dough immediately after preparing. The cookies are a bit flatter, but they are still just as ooey gooey and delicious!How to Freeze Lemon CookiesThe very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet, and then place in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label it with the cookie name and date.How to Store Lemon CookiesIf you want to store baked cookies, grab a large flat plastic container and place a layer of parchment or wax paper on the bottom. Set cookies down, place another layer of wax or parchment, then another layer of cookies. Set a slice of bread (it will get very dry but the cookies will remain moist) in the container and close. Be eaten within 3 days.Looking for More Great Cookie Recipes?Chocolate Chip Cookies (rated 500+ times!)Pecan SandiesSugar Cookie RecipeSnickerdoodle Cookie RecipeThis delectable lemon cookie melts in your mouth! Course: Dessert Cuisine: American Keyword: lemon cookies, ooey gooey lemon cookies Servings: 24 cookies Calories: 137 kcal Author: Amanda RettkeLemon Cookie Recipe 1/2 cup (113g) salted butter, softened 1 package (8 ounces) cream cheese, softened 1 teaspoon fresh lemon zest 1-1/2 cups (300g) granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract 1 teaspoon lemon extract 2-1/4 cups (282g) all-purpose flour 1/2 cup (63g) confectioners sugar 3 teaspoons baking powderTopping 1/2 cup confectioners’ sugar, for rolling cookie dough inPreheat oven to 350°F. In a large bowl using a hand-held mixer, beat butter, cream cheese, lemon zest, and granulated sugar until blended. Add in egg, vanilla, and lemon extract. Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture. Using a 2-tablespoon cookie scoop, scoop dough and then roll in the remaining 1/2 cup of confectioners’ sugar. Place approximately 6 dough balls on parchment paper-lined baking sheets. (Cookies will spread.)Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft!), place on cooling racks to cool completely. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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