Lemon Gooey Butter Cookies: A Sweet Delight

Ingredients

Cookie Base

• 2 ¼ cups all‑purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• Zest of 2 lemons (about 2 tablespoons)

Gooey Butter Topping

• ¼ cup unsalted butter, melted
• ¼ cup brown sugar, packed
• 1 tablespoon honey
• ¼ teaspoon sea salt

Instructions

Preparing the Gooey Butter Topping

1. Mix the topping. In a small bowl, whisk together melted butter, brown sugar, honey, and sea salt until smooth. The honey adds a subtle floral note that brightens the caramel flavor.
2. Drop onto cookies. Spoon about ½ teaspoon of the topping into each dough well. The amount is crucial—too much will overflow, too little will leave the cookie dry.
3. Bake. Preheat the oven to 350°F (175°C). Place the sheet in the middle rack and bake for 10‑12 minutes, or until the edges turn a light golden brown and the topping is bubbling.
4. Cool slightly. Remove the pan and let the cookies rest on the sheet for 3 minutes. This allows the topping to set just enough to stay gooey without spilling.
5. Transfer to a rack. Using a spatula, move the cookies to a wire rack to cool completely. As they cool, the base firms while the topping remains soft and luscious.