Description
These Gooey Butter Cookies are irresistibly soft and rich, combining a luscious cream cheese base with a buttery cookie dough rolled in powdered sugar for an extra sweet finish. Perfectly gooey inside and lightly crisp around the edges, they make a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter (113g, room temperature, European style recommended)
- 8 oz. cream cheese (227g, room temperature)
- 1 large egg (50g, room temperature)
- 1 tsp almond extract (4g)
Dry Ingredients
- 1½ cups granulated sugar (300g)
- 2¼ cups all-purpose flour (270g)
- 1 tbsp baking powder (12g)
- ½ cup powdered sugar (57g, divided into ¼ cup for dough mixture and ¼ cup for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter, Cream Cheese, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese, and granulated sugar until the mixture is smooth and creamy.
- Add Egg and Almond Extract: With the mixer running on low, add in the egg followed by the almond extract, incorporating them thoroughly into the mixture.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and ¼ cup of powdered sugar, stirring to evenly distribute the ingredients.
- Combine Wet and Dry Mixtures: Slowly add the dry flour mixture to the wet mixture while the mixer is on low speed, mixing until everything is fully integrated and smooth.
- Chill Dough: Remove the dough from the mixer bowl, cover it, and refrigerate for 30 minutes to firm up the dough for easier handling.
- Prepare Baking Sheet and Powdered Sugar: Line a large baking sheet with nonstick parchment paper. Place the remaining ¼ cup powdered sugar in a shallow bowl for rolling the cookie dough balls.
- Shape Cookies: Use a 2-tablespoon cookie scoop to form dough balls. Immediately roll each dough ball in the powdered sugar until completely coated.
- Bake Cookies: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing about 6 at a time. Bake for 10-11 minutes until the tops are no longer wet and the edges are firm. For extra gooey cookies, opt for the shorter baking time.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Room temperature ingredients help ensure a smooth, even dough.
- European style butter has higher fat content, contributing to a richer flavor and better texture.
- Chilling the dough before baking helps prevent spreading and keeps the cookies soft and gooey inside.
- Rolling the dough balls in powdered sugar gives the cookies a sweet, crackly exterior.
- For a different flavor, almond extract can be substituted with vanilla extract.
- Do not overbake; cookies are best when soft and gooey inside.
