Combine your love for gooey butter cake and cookies into one gooey bite-sized morsel. These lemon cookies will be a party favorite.
What is the difference between a gooey butter cookie and a crinkle cookie? After a quick google search it seems they might be the same, heck sometimes they are called crinkle gooey butter cookies. Whichever name you choose to call them, be sure to bring a big pile to your next party because you’re gonna need them.
I originally set out to mimic a local version made here in Columbus. However, other than appearances these are a different texture. Instead of being chewy, these are gooey. Guess I shouldn’t be surprised with gooey right there in the name. And they are freaking awesome. Everything you love about a gooey butter cake but in cookie form!
While these are brightly yellow, don’t be fooled that lemon flavor is all up in there. You could add a few drops of yellow food coloring if you want the lemon attribute to show visually, but you can’t get too close to these without getting a whiff of delicious lemon so I abstained.
I made these for a food blogger cookie exchange where each blogger is paired with 3 others and sends them each 1 dozen cookies. Since mine were a little small I sent a little more than a dozen to each and I hope they enjoyed the spares! The lucky ladies to receive these were Camilla (Culinary Adventures with Camilla), Jessica (The PinterTest Kitchen), and Jennifer (Jennifer Bakes). Check out the rest of the cookies in the link-up at the bottom of this post!
One year ago: Weekly Meal Plan #41
Two years ago: Homemade Peppermint Marshmallows
Four years ago: Sausage and Cheese Wonton Cups
Five years ago: White Chocolate Peppermint Covered Pretzels
LEMON GOOEY BUTTER COOKIES
Makes approximately 4 dozen
2-1/4 all-purpose flour
2 tsp baking powder
1 (8 oz.) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups sugar
Zest from 1 lemon
2 tsp lemon extract
1 tsp vanilla extract
1/2 tsp salt
1 egg + 1 egg yolk
1 cup confectioners’ sugar
- In a medium bowl, whisk together flour and baking powder. Set aside.
- Using an electric stand mixer fitted with paddle attachment on medium speed (or handheld electric mixer and a large bowl), cream together cream cheese and butter until smooth. Beat in sugar, zest, extracts, and salt until light and fluffy. Add egg and egg yolk and beat until creamy, about 1 to 2 minutes.
- On low speed, gradually add flour mixture and mix until just incorporated. Cover and refrigerate at least 2 hours or overnight.
- When ready to bake, arrange oven rack in lower third of oven and preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
- Roll dough into 3/4-inch balls (I used a small cookie scoop), roll in confectioners’ sugar to coat, and place on prepared baking sheets at least 2 inches apart.
- Bake for 10 minutes, or until cookies are puffed and crackly. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container.
Source: Adapted from Wicked Good Kitchen.
In return I received Italian ricotta Christmas cookies from Paula (The Saucy Southerner), white chocolate ginger cookies from Kate (Kate’s Recipe Box), and coffee and chocolate cookies from Rebekah (Making Miracles).