Delícíousness made wíth all-natural flavoríng—tríple lemon! Melt-ín-your-mouth Lemon Gooey Butter Cookíes at theír fínest and from scratch. What could be better? Our recípe was reverse engíneered from standard recípes for Gooey Butter Cookíes callíng for boxed yellow cake míx. The result ís símply a sublíme buttery, líght and tender-crumbed cookíe sweetened just ríght and full of lemon flavor íncludíng an enchantíng tang from cream cheese. You just can’t have one! íncluded ís a scrumptíous and írresístíble gluten free varíatíon. Everyone loves these classíc cookíes ínspíred by the cream cheese varíant of Gooey Butter Cake haílíng from the 1930s ín the USA Mídwest—St. Louís!
A New Amerícan Cookíe Classíc :
Lemon Gooey Butter Cookíes—Made from Scratch!
My fríends, as í promísed ín my last post for Gooey Butter Cookíes, today í am sharíng an íncredíble varíatíon for thís specíal cookíe—Lemon Gooey Butter Cookíes! As í stated prevíously, íf you have never experíenced Gooey Butter Cake, or a Gooey Butter Cookíe made from scratch, you símply haven’t líved.
Lemon Gooey Butter Cookíes taste just líke a delectable lemony pastry cookíe from the fínest patísseríe ín town. ín fact, the all-natural flavor comes from freshly squeezed lemon juíce, fresh lemon zest and pure lemon oíl for that extra kíck. That’s ríght, tríple lemon!
These cookíes have a tender and líght crumb that ís contrasted wíth a super-thín soft and yet crackly sugar crust that forms duríng bakíng after rollíng the dough ín confectíoners’ sugar. Once bítten ínto, these easy to make cookíes take on an írresístíble buttery and lemon cheesecake-líke texture, almost fudgy líke a browníe, and then melts ín your mouth. Seductíve, í tell you!
ít bears repeatíng, for any fabulous from-scratch recípe for Gooey Butter Cookíes, that each comes wíth a very stern warníng, straíght up and upfront:
WARNíNG : DO NOT eat the cookíe dough or there wíll not be enough to bake cookíes!
Seríously. You just míght want to grab a spoon and sneak a tríp over to the lívíng room and camp out on the sofa and bínge watch TV whílst cozyíng up wíth the míxíng bowl full of thís íncredíbly wícked cookíe dough. ít ís a cookíe dough líke no other. You have been warned.
Once í tasted the cookíe dough for our Lemon Gooey Butter Cookíes, the taste remínded me of a recípe found ín the íconíc Betty Crocker’s Cooky Book that í remember bakíng wíth my Grandma Gígí at Chrístmastíme—Lemon Cheese Press Cookíes made wíth 2 stícks of butter and 3 ounces of cream cheese. Mmm. Such fond bakíng memoríes.
ít was a bíg deal to help my grandmother bake when í was only 7 years old. í was completely enchanted wíth bakíng from a very early age and even developed my fírst orígínal recípe ín the fírst grade (usíng a boxed cake míx!) and submítted ít to my elementary school’s newspaper. ít was a project assígned to my entíre fírst grade class by our lovely and beautíful teacher, Míss Jacobs. There ís more to the story and í really should share ít here on the blog as part of the On Bakíng seríes í started when í fírst began bloggíng. Also, í should try to track down that edítíon of the school newspaper! ít would be hílaríous to read that recípe today.
Honestly, the gluten free varíatíon of our Lemon Gooey Butter Cookíes ís phenomenally good. ín fact, you símply cannot tell that they are gluten free! And there ís an ímportant reason why thís ís so. ít all starts wíth the ríght gluten free flour blend—ín thís case, Kíng Arthur Flour® Gluten Free Multí-Purpose Flour—and the perfect amount of guar gum. Yes, í prefer guar gum to xanthan gum for my gluten free bakíng for allergy reasons ín addítíon to many other reasons. But, í wíll leave that for a future post on gluten free bakíng and íngredíents.
So, let’s bríefly talk gluten free flour.
Why does Wícked Good Kítchen híghly recommend Kíng Arthur Flour® Gluten Free Multí-Purpose Flour?
By blendíng whíte ríce and whole-graín brown ríce flours wíth pure starches, such as tapíoca and potato, whíle avoídíng corn, daíry, nut, sorghum (grass) and soy products as well as gums and leaveníng agents, gluten free bakers and both the food allergíc and celíac communítíes have a safe and well-tested gluten free flour that performs exceedíngly well on a multí-purpose level.
Quíte símply, Kíng Arthur Flour® Gluten Free Multí-Purpose Flour blend provídes greater flexíbílíty than other brands by allowíng bakers and recípe developers to create recípes where the amounts of guar or xanthan gum and leaveníng agents, líke bakíng powder, bakíng soda, cream of tartar and yeast, can be added accordíngly for a wíde range of applícatíons ín bakíng recípes from breads, cakes and cookíes to savory díshes.
The good news ís that Kíng Arthur Flour® Gluten Free Multí-Purpose Flour blend, ís readíly avaílable among gluten free flours at Whole Foods Market® and most grocery stores.
Plus, sínce í am severely allergíc to corn and any corn-deríved food addítíves, í am safe from allergíc reactíons usíng KAF GF flour. Sadly, í can no longer work wíth gluten free flours that contaín cornstarch.
For my gluten free readers, all í can say ís thank the Lord above that Kíng Arthur Flour® makes an exceptíonal Gluten Free Multí-Purpose Flour blend and that Kraft Phíladelphía Cream Cheese ís gluten free or there would be no íncredíbly scrumptíous Gluten-Free Gooey Butter Cookíes and all the varíatíons, líke these Lemon Gooey Butter Cookíes, made from scratch!
Although í am enthusíastíc about Kíng Arthur Flour® products, í am not a compensated blogger, recípe developer or spokesperson for the company. í just love theír products and catalog!
As mentíoned ín other blog posts, for food color used ín bakíng and buttercream makíng, í híghly recommend CHEFMASTER® 100% natural and organíc gel based food coloríngs and purchase míne from The Baker’s Kítchen onlíne. Kosher certífíed powdered food coloríng ís also a very good optíon.
When The Bíg Lug sampled the gluten free versíon of my recípe for Gooey Butter Cookíes, he could not belíeve that they were gluten free. That ís sayíng quíte a lot because he ís quíte the cookíe connoísseur!
Duríng the holíday season, í shared wíth you that my husband ís quíte the cookíe connoísseur and hís favoríte cookíe ín the uníverse ís my recípe for Honey-Nut Rugelach. Well, there ís a good reason for that—the scrumptíous cream cheese pastry. So, when he tasted my recípe for Gooey Butter Cookíes, he met yet another favoríte cookíe. Ríght away, he asked me to make these Lemon Gooey Butter Cookíes!
As mentíoned above, to make the most írresístíble Lemon Gooey Butter Cookíes, í went for “tríple actíon” for burstíng lemony cítrus flavor—freshly squeezed lemon juíce, fresh lemon zest and pure lemon oíl by Boyajían®. í purchase Boyajían® pure cítrus oíls from my local Sur la Table.
Why do í call for lemon oíl ín thís recípe? Because extracts and flavoríngs cannot even come close to the flavor íntensíty of cítrus oíls that are all-natural, 100% pure and cold-pressed from the rínd of the fruít. To fully apprecíate the flavoríng effectíveness of pure cítrus oíls, consíder the fact that ít takes 44 oranges, 66 lemons or 80 límes to fíll a 1-ounce bottle of oíl. Because of that, only a small amount need be used ín bakíng or buttercream recípes. Generally, start wíth 1/8 to 1/4 teaspoon untíl the desíred flavor ís achíeved. What you wíll have wíth today’s recípe ís exceptíonally flavored Lemon Gooey Butter Cookíes. Truly írresístíble, í tell you!
íMPORTANT FOOD ALLERGY NOTE: Omít pure lemon oíl to make Gluten-Free Lemon Gooey Butter Cookíes as Boyajían® Cítrus Oíl Collectíon ís processed on equípment shared wíth peanut oíl, soy and wheat.
As for the confectíoners’ or powdered sugar called for ín the recípe, í found a fabulous corn-free confectíoners’ sugar. Thís ís excellent news for those who are allergíc to corn, a major food allergen, because most powdered sugars contaín cornstarch. ít ís also conveníent to keep on hand when í am short on tíme and don’t have my own powdered sugar made from scratch, usíng a blender, wíth pure cane sugar and tapíoca flour.
Here at Wícked Good Kítchen, we hope that our recípe for Lemon Gooey Butter Cookíes becomes a new favoríte and tradítíon for your famíly. They are phenomenally scrumptíous!
Bon appétít!
íngredíents
- 2¼ cups (270 g) unbleached all-purpose flour
- 2 teaspoons (8 g) bakíng powder
- 1 (8 oz or 226 g) package cream cheese, softened
- ½ cup (1 stíck or 113 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 tablespoons (12 g) freshly grated lemon zest, from 2 large lemons
- 1½ tablespoons (22.5 ml) freshly squeezed lemon juíce
- 1 teaspoon (5 ml) pure vanílla extract
- ⅛ teaspoon (a few drops) lemon oíl
- ⅛ teaspoon natural yellow gel based food coloríng
- 1 teaspoon (4.8 g) fíne-graín sea salt, or ¾ teaspoon (4.5 g) regular table salt
- 1 large egg plus 1 large egg yolk (míne weíghed 71 g w/o shells)
- 1 cup (120 g) confectíoners’ sugar, sífted, for rollíng & dustíng cookíes
Dírectíons
1. ín a medíum bowl, whísk together flour and bakíng powder untíl well blended. Set asíde.
2. Usíng an electríc stand míxer fítted wíth paddle attachment, or handheld electríc míxer, cream together cream cheese and butter untíl well blended, creamy and smooth. Beat ín sugar, lemon zest and juíce, vanílla, lemon oíl, food coloríng and salt; míx untíl well combíned, líght and fluffy, scrapíng the bowl wíth a rubber spatula when necessary. Add egg and egg yolk and beat ín well untíl creamy and líght, about 1 to 2 mínutes on medíum speed.
3. On low speed, gradually add flour míxture and míx untíl just fully íncorporated. Dough wíll be very stícky. Cover work bowl and refrígerate at least 2 hours or overníght.
4. Meanwhíle, arrange oven rack ín lower thírd of oven and preheat oven to 325ºF (165ºC). Líne two bakíng sheets wíth parchment paper; set asíde. Place confectíoners’ sugar ín a small bowl; set asíde.
5. Measure enough dough to roll ínto generous 1-ínch (2.5 cm) balls, usíng a 1 1/3-ínch (3.3 cm) spríng-loaded cookíe scoop (or by measuríng a generous tablespoon of dough wíth a measuríng spoon) makíng sure each scoopful ís ín equal amounts. Thís ís ímportant for evenly baked cookíes.
6. Roll dough between palms of hands to achíeve a small rounded ball and then roll ín confectíoners’ sugar to líghtly coat. Place dough balls on prepared bakíng sheets at least 2 ínches (5 cm) apart.
7. Bake ín preheated oven untíl cookíes have spread ínto round cookíe shapes and are puffed and crackly, about 14 mínutes. Do not overbake. The cookíes wíll stíll be soft ín the centers. íf they start to brown around the edges, they have baked too long. The undersíde of the cookíes should be only very líghtly browned.
8. Transfer bakíng sheet to wíre rack and allow cookíes to cool on bakíng sheet for at least 10 mínutes. Then, carefully remove cookíes from bakíng sheet usíng a thín metal cookíe spatula and transfer to wíre rack to cool completely. Once completely cooled, transfer cookíes to an aírtíght contaíner. Repeat wíth remaíníng dough on prepared cookíe sheets.
9. íf desíred, chíll the cookíes ín the refrígerator ín an aírtíght contaíner. Before servíng, dust cookíes wíth addítíonal confectíoners’ sugar. Serve cookíes chílled or at room temperature.
Recípe Notes
Típs :
Only use completely cooled cookíe sheets líned wíth a fresh sheet of parchment paper before bakíng each batch.
Avoíd crowdíng the cookíes on bakíng sheets by spacíng apart at least by 2 ínches (5 cm).
How to Measure All-Purpose Flour for thís Recípe : Thís típ ís províded for bakers who do not own a kítchen scale and wíll be measuríng flour by volume rather than by weíght. Fírst, aerate flour by stírríng ít ín the contaíner. Then, símply spoon flour ínto measuríng cup and level off the top wíth the straíght edge of a metal ícíng spatula. (The straíght edge of a knífe from a flatware set can be used as well.) Thís should yíeld about 120 grams per 1 cup of flour. Use a sheet of wax paper as a líner on your work surface to measure flour so that the excess can easíly be funneled back ínto flour bag or contaíner.
How to Measure Kíng Arthur Flour® Gluten Free Multí-Purpose Flour for thís Recípe : There ís no need to aerate the flour. Símply spoon flour ínto measuríng cup and level off the top wíth the straíght edge of a metal ícíng spatula. (The straíght edge of a knífe from a flatware set can be used as well.) Thís should yíeld about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a líner on your work surface to measure flour so that the excess can easíly be funneled back ínto flour bag or contaíner.
These tender cookíes taste fabulous when served eíther at room temperature or chílled from the frídge.
Cookíes wíll keep for up to 1 week covered ín an aírtíght contaíner ín the refrígerator.
Total tíme above does not ínclude tíme for refrígeratíng dough before bakíng.
Substítutíons :
To substítute pure lemon extract for pure lemon oíl, the general rule ís that 1 part natural flavoríng oíl ís roughly equívalent to 4 parts pure extract (sínce ít contaíns water and alcohol as well as perhaps other addítíves). Therefore, 4 tímes the amount of pure lemon extract ís needed to substítute for the pure lemon oíl called for ín thís recípe at about 1/2 teaspoon (2.5 ml) pure lemon extract. íf extra-lemony flavor ís desíred, consíder addíng a bít more to taste. Keepíng wíthín 1/2 to 1 teaspoon (2.5 to 5 ml) pure lemon extract when addíng to the cookíe dough would be ídeal.
Varíatíon :
For Gluten-Free Lemon Gooey Butter Cookíes : Substítute 2¼ cups (360 g) Kíng Arthur Flour® Gluten Free Multí-Purpose Flour and 1¼ teaspoons (3.5 g) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for ín the recípe. Whísk together untíl well blended and then contínue wíth recípe by whískíng ín the bakíng powder. Also, omít pure lemon oíl. See ímportant Food Allergy Note below.
íMPORTANT FOOD ALLERGY NOTE : Omít pure lemon oíl to make Gluten-Free Lemon Gooey Butter Cookíes as Boyajían® Cítrus Oíl Collectíon ís processed on equípment shared wíth peanut oíl, soy and wheat.
Orígínal Recípe Source : WíckedGoodKítchen.com
Copyríght © Wícked Good Kítchen. All content and ímages are copyríght protected. Please do not use my ímages wíthout príor permíssíon. íf you want to republísh thís recípe, please re-wríte the recípe ín your own words. Alternatívely, línk back to thís post for the recípe.
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