Lemon Gooey Butter Cookies – The Best You’ll Ever Taste! – Page 2

In a medium bowl, whisk together the flour and baking powder. Set aside.
Using a stand mixer (with paddle attachment) or handheld mixer, cream together the softened cream cheese and butter until smooth and fluffy.
Add the sugar, lemon zest, lemon juice, vanilla, lemon oil, food coloring, and salt. Mix until light and well combined, scraping down the bowl as needed.
Beat in the egg and egg yolk until the mixture is creamy and fluffy (about 1-2 minutes on medium speed).
Gradually add the flour mixture on low speed, mixing just until fully incorporated. The dough will be very sticky.
Cover the bowl and refrigerate for at least 2 hours (or overnight).

Preheat the oven to 325°F (165°C) and position the rack in the lower third.
Line two baking sheets with parchment paper.
Place the confectioners’ sugar in a small bowl.
Scoop 1-inch balls of dough (about 1 tbsp each) using a cookie scoop or measuring spoon. Roll between your palms to form smooth balls, then coat lightly in confectioners’ sugar.
Place the dough balls 2 inches apart on the prepared baking sheets.

Bake for about 14 minutes, or until the cookies have spread, puffed slightly, and developed a crackly surface. They should still be soft in the center—do not overbake (edges should not brown).
Let the cookies cool completely on the baking sheet before transferring to a wire rack.
Store in an airtight container. For best texture, chill before serving, then dust with extra confectioners’ sugar if desired.

Enjoy these tangy, buttery, melt-in-your-mouth cookies chilled or at room temperature! 🍋✨