Lemon Gooey Butter Cookies made from scratch with cream cheese, fresh lemon zest, and powdered sugar. Soft, chewy, and perfectly crackled.

1/2 cup unsalted butter, room temperature

1 (8 oz) cream cheese, room temperature

1 teaspoon lemon zest

1 tablespoon lemon juice

1 1/2 cups granulated sugar

2 eggs

1 teaspoon lemon extract

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 cup powdered sugar (divided)

3 teaspoons baking powder

1/2 teaspoon salt

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1. Cream butter and cream cheese.

2. Add lemon zest, juice, and sugar; mix.

3. Incorporate eggs and extracts.

4. Mix dry ingredients separately.

5. Combine wet and dry mixtures gently.

6. Chill dough 30 minutes.

7. Roll into balls and coat in powdered sugar.

8. Bake at 350°F for 11–13 minutes.

9. Cool before serving.

Do not overbake.

Chill dough to prevent spreading.

Store airtight up to 5 days.