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!
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.
Looking for More Great Cookie Recipes?
Chocolate Chip Cookies (rated 500+ times!)
Ooey Gooey Lemon Cookies
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
- 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 1/2 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 1/2 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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’m sorry, these are awful. For the amount of sugar that is in them, they are flavorless and more like bread than a cookie. Very disappointed I’m sorry 🙁
Hi Kelli! Thanks for leaving a review – however if your cookie ended up “tasteless” then you might not have made them correctly.
Wow these are so fun to make and taste amazing 🤩 love everything lemon 🍋
These are delicious!! I’ve also adapted them with orange and limes and it’s glorious too! Thanks for the recipe!
Delicious! I can’t have dairy, so I made these cookies with Tofutti cream cheese and crisco instead of butter. The dough came out so sticky that I really couldn’t handle it (didn’t have a cookie scoop). BUT I ended up scooping the dough into lined muffin tins instead. They didn’t look pretty, but it worked and still tasted amazing! Overall, very happy with how my cookie muffins turned out ☺️
Amazing! Truly! This is one of the best cookies I’ve ever eaten. My niece made these and my husband who doesn’t compliment food commented about how good they were. I made them. Delicious!! And easy! Thank you!
Very odd flavor, too much lemon extract and very messy to make.
Thanks for sharing your feedback. 🙂 Sorry you felt that 1 teaspoon was lemon extract was too much… I have had many readers add more! 🙂
And yes, it is an ooey-gooey cookie, I hope my instructions and images demonstrated that.
The first time I baked these cookies, they spread nicely who look e baking. Since then, my cookies don’t spread much at all. Any idea why?
Hi Peri – Ovens can change how they are heating over time. Maybe there is a hot spot?
I made dozens of these lemon cookies for Mother’s Day to rave reviews! Thank you for a delicious recipe!
These were absolutely fantastic. I kept them in the refrigerator which only made them better.
Hi
I watched the video and i got confused the listed ingredients was baking powder while on the video it was baking soda
Hope you reply soon
Iwant to make this cookies its looks yummy
Thank you
Im one of your fan from Philippines
Just follow the written recipe. 🙂