Make the dough. Cream together butter, cream cheese and sugar. Add eggs, lemon zest and extract, followed by the dry ingredients. Beat until all ingredients are combined. Chill the dough in the refrigerator for at least 30 minutes.
Make Cookie balls. Scoop out about 2 tablespoons of chilled dough.
Roll in Powdered Sugar. Use your hands to roll each ball of dough in powdered sugar until evenly coated.
Bake. Bake cookies for about 11 minutes. Let cool and enjoy!
Tips and Tricks
First, make sure you chill the dough. This helps solidify the butter to a chilled state, which allows the cookies to stay fluffed and thick. You don’t want flat butter cookies!
Store these cookies at room temperature in an airtight container. This will keep them soft and fresh for about a week!
You can freeze gooey lemon butter cookies by letting them cool completely, then transferring them to an airtight container that is safe for the freezer (or ziploc freezer bags).
Dip your fingers in powdered sugar before working with the dough. This keeps the dough from getting stuck to your hands as you go.
Line the baking sheet with parchment paper for easy cookie removal and clean up.
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