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!
Oh, and here is the super popular Orange Creamsicle version!
Ooey Gooey Lemon Cookies
If 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! Along the same lines, I also went for an Orange Creamsicle Cookie following the same butter cookies recipe!
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!
Extract vs. Real Lemon Juice
I use lemon extract in these cookies. If 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 extract
1 teaspoon lemon zest = 1 teaspoon lemon extract
There 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 Cookies
The 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 Ooey Gooey Lemon Cookies
If 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.
Ooey Gooey Lemon Cookies
Ingredients
Lemon Cookie Recipe
- ½ cup (113g) salted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon fresh lemon zest
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 ¼ cups (282g) all-purpose flour
- ½ cup (63g) confectioners sugar
- 3 teaspoons baking powder
Topping
- ½ cup confectioners’ sugar, for rolling cookie dough in
Instructions
- Preheat 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 ½ 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 ½ 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.
Video
Notes
Did you make this recipe?
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How much sugar in 300 grams in cups in scoops
And flour 282 grams
Can the lemon cookies be made ahead of time and frozen?
Can I use almond flour instead for gluten free friendly
Yummy that is all my grandson and I.have to say xx
I just made these lemon cookies. I had to add more flour because the dough was quite wet and sticky. Could not roll it. Tasted pretty good though.
Maybe my eggs were too big?
Only calls for 1 egg and no, you can not roll these.Have to use a scoop and drop them in powdered sugar and then form them.Have a batch in the oven right now.
I don’t exactly have a sweet tooth and rarely have a cookie or cake, but these, oh man, are heavenly!
Thank you Amanda for this great recipe! I can’t wait to try other recipes from you.
They are so delicious and soft.
Hello, I’m planning to make these this week, but had a question. Can I use lemon juice instead of the lemon extract?
Yes, there is a section in the post about it.
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!
I use lemon extract in these cookies. If 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 extract
1 teaspoon lemon zest = 1 teaspoon lemon extract
There 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.
I tried making the lemon cookies. I followed the recipe and when I baked them they came out very flat and almost burnt around the edges. Why did they get so flat I couldn’t even get them off the paper.
Amanda,
You are truly a Baker. I have made these numerous times & everybody loves them.
I even L❤️VE them. & I’m not fond of Lemon. Do you have a book on deserts?
Thank You again. (If you want to use my comment, you are welcomed.