Ooey Gooey Lemon Cookies

filed under: Cookies on June 5, 2019

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!

Lemon Cookies

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!

Ooey Gooey Lemon Cookies

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 Cookies

The 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 cheese
  • granulated sugar
  • egg
  • vanilla
  • lemon extract
  • flour
  • baking powder
  • confectioners sugar

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.

How to Make Ooey Gooey Lemon Cookies

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 Make Lemon Cookies

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 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.

Looking for More Great Cookie Recipes?

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5 from 4 votes
Ooey Gooey Lemon Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
5 mins
 

This 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 Rettke
Ingredients
Lemon 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 powder
Topping
  • 1/2 cup confectioners' sugar, for rolling cookie dough in
Instructions
  1. Preheat oven to 350°F. 

  2. In a large bowl using a hand-held mixer, beat butter, cream cheese, lemon zest, and granulated sugar until blended. 

  3. Add in egg, vanilla, and lemon extract. 

  4. Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture. 

  5. 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.)

  6. 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.

Recipe Video

Recipe Notes

***The video is for my Ooey Gooey Butter Cookies. The only changes I made were adding lemon zest and lemon extract! 

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Comments

  • Brenda de Bruyn says:

    5 June 2019 Hi Amanda thanks for your incredible recipes! If you don’t have any cream cheese handy, is there anything you can use as a substitute? Thanks
    Regards Brenda (South Africa)

  • Constance Smith says:

    I save recipes I like in my save Facebook file. As I was looking back at them I noticed that almost all of them were from you. Good job girl.

  • Rosemary says:

    Could these be made without the egg?

  • Monica Jackson says:

    Want save receipt to make surprise my grandsons …

  • Michele says:

    Love your recipes, especially with the videos.
    Keep them coming. Thank you.
    .

  • Lori says:

    the video for ooey gooey lemon cookies shows baking soda but it’s not on the ingredients list. ?

    • Amanda Rettke says:

      The video is not for Oeey Gooey Lemon Cookies, as it states in the notes.

  • Cindy King says:

    How do you feel about adding a teaspoon of cornstarch to keep these from drying out?

  • Laura says:

    5 minute prep? Hahahaha

  • CHERYL J ROCCO says:

    is it baking powder or baking soda? the recipe says powder and the video say soda? please clarify thank you

    • Amanda Rettke says:

      The video is for a different recipe, as I clearly state in several places.

  • CY says:

    Hello! I am a new baker, so I’m sorry if this is a no brainer question. These look delicious! I stumbled upon you on IG – I’m so happy I did! So I do not have lemon extract and I’m on a very strict budget. Can I use lemon juice instead from the lemon I zest? If so, would it be the same amount or no? Thanks so much!

  • CY says:

    I’m sorry I literally just read the entire recipe. Oooops! Remember I’m new :-/ You already answered the question I had – OY! I looked to see if I could delete but I can’t. Hopefully you can. Thanks for anticipating that question. Shows you’re a great baker! I can’t wait to make these!!

  • Judy wofter says:

    Anxious to make these lemon cookies

  • Rose McGraw says:

    I made these twice, they do not last long. Will make them again, many times.

  • Frances says:

    So for lemon cookie recipe it says baking powder but then on the butter cookie recipe it says baking soda…so which is which?

    • Amanda Rettke says:

      Follow the written recipe above. It’s a different recipe in the video, which I have stated several times.

  • Sylvia says:

    Like your recipes

  • Sharon B says:

    HI- I hope to explain to you Amanda, why so many have questioned the use of baking powder/soda… I believe the reason is that you state just under the video -“The video is for my Ooey Gooey Butter Cookies. The only changes I made were adding lemon zest and lemon extract!” So if the only change made was the addition of lemon- it would make sense to be a bit confused as to which was the right one. 🙂 I’m new to your site and hope I have not offended anyone. Just hoping to clarify. 🙂

    • Amanda Rettke says:

      Ah! I understand the confusion now. The written recipe in this post is correct. If you follow the written recipe you will have the perfect cookie.

  • Jackie says:

    Hi I’ve just made up the dough and it’s far to wet and sloppy, any ideas please.

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