Lemon Gooey Butter Cookies – Best Ever {from scratch!}
wickedgoodkitchen.com
wickedgoodkitchen.com
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Ingredients

  • 2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
  • 2 teaspoons (about 8 grams) baking powder
  • 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
  • ½ cup (1 stick/113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
  • 1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
  • 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
  • 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies

Instructions

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