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!

Oh, and here is the super popular Orange Creamsicle version! 

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! Along the same lines, I also went for an Orange Creamsicle Cookie following the same butter cookies recipe!

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!

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.

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 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.

Looking for More Great Cookie Recipes?

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4.85 from 45 votes
Ooey Gooey Lemon Cookies
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

  • Kathy says:

    Your recipe calls for powder but your video says soda….which is it ??

    • Amanda Rettke says:

      Written recipe is correct.

  • Dalia says:

    hi dear! should i place the dough or the cookie balls in the fridge for a while? I mean before baking them.

    • Elizabeth Keeney says:

      Hi, Dalia! I work with iambaker and am happy to help with questions. We did try chilling the dough, but we weren’t happy with the results. These cookies actually tasted less ooey-gooey when the dough was chilled, so we opted to delete that instruction and use the dough immediately after preparing. If you do chill the dough, you may have to increase the baking time. Have a great day!

  • Smriti says:

    Pls give egg substitute

    • Elizabeth Keeney says:

      Hi, Smriti! I work with iambaker and am happy to help with questions. Check out the Egg Substitutes for a few ideas. Have a great day!

  • Kathleen says:

    These cookies and cakes look delicious! I can’t wait to try them!

  • Bonnie Andor says:

    This is great

  • Dax says:

    These were delicious, but dough is very wet/sticky. Maybe cos i live in a tropical climate with high humidity? Did one batch but then the mess just got to me – oiled and floured a pan (with confectioner’s sugar) and then dumped the rest of the dough into it. Lemon bars??

  • Eileen says:

    Could I use almond flour and/or coconut flour to replace all purpose flour?

    • Elizabeth Keeney says:

      Hi, Eileen! I work with iambaker and am happy to help with questions. We have not tried almond or coconut flour in this recipe, so I can’t say how it would affect the cookies. Let us know if you try it and how the cookies turn out. Have a great day!

  • efshuder@gmail.com says:

    Would love ooygooy lemon cookie recipe. Anything lemon, please

  • Sherry says:

    I’m old(er) and can’t do the individual cookies, so I make my “cookies” by patting all the dough into my 9X13 or 11X17 pan and baking it, then cutting with my pizza wheel into individual bite-size squares. Would this work with this recipe? My family actually prefers “cookies” this way!

  • chona abordo says:

    Thank you so much for sharing your recipes. it is really worth baking for…

  • Linda Palmer says:

    Can’t wait to try this recipe!! Love lemon anything! ❤️

  • Kitchenjungle85vidhy says:

    I really loved this cookies….I made them yesterday….we don’t eat eggs…so I didn’t add them…And I used lemon juice and lemon zest …not the lemon extract…. But still it came out delicious…..😍 that’s amazing recipe. I ll be posting the pic soon on my Instagram n will tag you….do let me know how it looks and what changes I can make…

  • Angela says:

    Does it work to use fresh lemon juice instead of lemon extract? And,if so, how much?

    • Elizabeth Keeney says:

      Hi, Angela! I work with iambaker and am happy to help with questions. We have not made the cookies with fresh lemon juice, but generally, you would substitute 1 tablespoon fresh lemon juice for every 1/2 teaspoon of lemon extract. Have a great day!

  • Ruth Ringer says:

    Oh my goodness! Just made these! They are so good. Hard to even stay out of the dough! No refrigeration required before backing! Recipe is spot on! Yum!

  • Linda says:

    Just made these they are delicious.Can they be frozen after baking and cooled?

    • Amanda Rettke says:

      Yes, you can freeze them. 🙂

  • Gayle says:

    These are so good. Mine did not flatten, but they are still rich and gooey, a mix between cheese cake and raw dough – yum. We added citric acid to the powdered sugar to give it a bit of zing. And I will use lemon juice next time, to hopefully get it even a bit tarter.

  • Pat Willfong says:

    This is the best cookie recipe. My family love it . I make it all the time. Now I baking them for some Christmas gifts. Thank you

  • Sue says:

    I just made these for the first time. I only had a 1 tablespoon scoop so I doubled one pan and made the second pan only using 1 tablespoon. They are both great but I opted to make them all smaller so I get more from the recipe. Thank you for sharing. This is going in my cookie collection for the future

  • Karen Coatsworth says:

    Your recipe says to use a hand held mixer for mixing the dough. I have a stand up mixer, can I use that instead if I use low speeds? I’m older and it’s easier for me. Thanks.

    karen

  • Shannon Glinski says:

    Mine did not spread at all. Not even a little.

  • Patty says:

    First time making crinkle type cookies and these were PERFECTION. Few notes:
    – lemon juice isn’t a perfect sub for lemon extract because it carries that sourness that lemon extract doesn’t have. Lemon extract is made from the skin and rind of lemons, not the actual juice. The best sub for lemon extract (which is what i did) is more lemon zest!
    – the dough is STICKY, so a cookie scoop is really a must. Put 1/4 cup powdered sugar at a time on a flat plate and drop the cookie dough from the scoop to the plate and just use your fingers to push the dough around then place the ball on the baking pan
    – you can likely fit more than 6 per 9×12 baking pan to speed the process up (i was able to do 8 per pan or 16 for 22×16 pan!)

  • Norma Pacheco says:

    I made them with low calories sugar and they were delicious! Regards from Mexico.

  • Debbie says:

    How do I bake the cookies once I’ve frozen the cookie dough into individual cookies? Do I need to let them totally thaw before baking?

    • Elizabeth Keeney says:

      Hi, Debbie! I work with iambaker and am happy to help with questions. I would recommend letting the cookie dough come to room temperature before baking. Have a wonderful day!

  • David Banfield says:

    They taste great but did not spread and look more like a biscuit…I mixed in the dry ingredients with a wooden spoon and wonder if I overworked the dough and kept cookies from spreading.