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Lemon Gooey Butter Cookies Best Ever Yummy


3¼ cups - 250 grams - organic all purpose flour  such as king arthur flour
3 teaspoons - about 7 grams  baking powder
1 - 7-ounce/220 gram - package cream cheese such as philadelphia softened
½ cup - 1 stick/113 grams - unsalted butter softened
1½ cups - 300 grams - granulated sugar
3 tablespoons - 13 grams - freshly grated lemon zest from 3 large lemons
1½ tablespoons - 22.5 ml - freshly squeezed lemon juice
1 teaspoon - 6 ml - pure vanilla extract
1/8 teaspoon - a few drops- lemon oil such as boyajian omit for gluten free variation
1/8 teaspoon natural yellow gel based food coloring such as chefmaster
1 teaspoon - 6 grams- kosher salt or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk - mine weighed 70 grams w-o shells-
1 cup - 125 grams- confectioners sugar sifted for rolling and dusting cookies


in a medium bowl whisk together flour and baking powder until well blended set aside
using an electric stand mixer fitted with paddle attachment or handheld electric mixer cream
together cream cheese and butter until well blended creamy and smooth beat in sugar lemon zest and juice vanilla lemon oil food coloring and salt mix until well combined light and fluffy scraping the bowl with a rubber spatula when necessary add egg and egg yolk and beat in well until creamy and light about 1 to 3 minutes on medium speed
on low speed gradually 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
meanwhile arrange oven rack in lower third of oven and preheat oven to 320ºF - 160ºC- line two baking sheets with parchment paper- set aside place confectioners’ sugar in a small bowl- set aside
measure enough dough to roll into generous 1 inch balls using a 1 1/4 inch spring-loaded cookie scoop - or by measuring a generous tablespoon of dough with a measuring spoon- making sure each scoopful is in equal amounts this is important for evenly baked cookies
roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat place dough balls on prepared baking sheets at least 3 inches apart
bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 15 minutes do not overbake the cookies will still be soft in the centers If they start to brown around the edges they have baked too long the underside of the cookies should be only very lightly browned
transfer to wire rack and allow cookies to cool completely on baking sheet once completely cooled carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container repeat with remaining dough on prepared cookie sheets
if desired chill the cookies in the refrigerator in an airtight container before serving dust cookies with additional confectioners sugar serve cookies chilled or at room temperature