Wonderfully sweet and ultra soft, Gooey Butter Cookies are so slowly to brand from scratch! Featuring cream cheese, almond extract, too powdered sugar, these butter cookies are completely homemade – no boxed cake mix here. Add these elementary cookies to your Christmas baking list!
Why We Love This Gooey Butter Cookie Recipe
Being from St. Louis, it wouldn’t be Christmas baking flavor inwards my family without a batch of homemade gooey butter cookies! Rich, creamy, and melt-inward-your-oral cavity delicious, these sweet cookies are e'er a hit. You tin can’t stop at only i!
- Gooey. There’second aught quite similar soft, creamy gooey butter cake inwards cookie grade.
- Tangy. Cream cheese gives these cookies their signature flavor.
- Irresistible. You tin can’t terminate at merely i!
Variations on Ooey Gooey Butter Cookies
I honey these gooey butter cookies for their classic gustation, merely y'all tin can experiment as well as modify upwards the flavour to create new in addition to interesting cookies. Try adding chocolate chips, flavored baking chips, nuts, or shredded coconut. Or to cut the sweetness a touch, endeavour adding the zest of a lemon.
How to Store
These gooey butter cookies are best fresh, but they go on well in an airtight container at room temperature for iii-four days. To extend their shelf life to five-6 days, refrigerate them.
How to Freeze
You tin can freeze the unbaked dough or the baked gooey butter cookies in a single layer on a lined baking canvass until firm, virtually 1-2 hours. Transfer to an airtight container or Ziplock pocketbook to store for upwardly to iii months for the raw dough or one calendar month for the baked cookies. Bake the dough straight from frozen, adding a few extra minutes to the bake fourth dimension, or thaw the cookies at room temperature before enjoying.
Serving Suggestions
I dearest dunking these cookies inward a drinking glass of common cold milk (or oat milk), a proficient loving cup of coffee (I dearest bulletproof java), or a warm mug of tea (endeavour this spiked bourbon chai).
More Buttery Cookie Recipes To Try
- Chocolate Gooey Butter Cookies
- Lofthouse Cookies
- Pignoli Cookies
- Spritz Cookies
- Pecan Sandies
- Italian Anise Cookies
- Shortbread Cookies
- Snowball Cookies
5-Star Review
“These cookies are super tardily in addition to and so delicious. They never concluding long inward my home❤” – Brenda
Recipe
Gooey Butter Cookies Recipe
Ingredients
- ½ cup salted butter 113 grams, room temperature (ane stick) — European style recommended
- eight ounces cream cheese 227 grams, room temperature (ane brick)
- i½ cups granulated carbohydrate 300 grams
- 1 large egg fifty grams, room temperature
- one teaspoon almond extract iv grams
- ii¼ cups all-function flour 270 grams
- ½ loving cup powdered saccharide 57 grams, divided
- ane tablespoon baking pulverization 12 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted amongst the paddle attachment, crush the butter, cream cheese, and granulated sugar together until polish.½ loving cup salted butter, eight ounces cream cheese, ane½ cups granulated carbohydrate
- With the mixer running, add in the egg and and then the almond extract.ane big egg, i teaspoon almond extract
- In a separate bowl, stir the flour, baking pulverization, together with ¼ loving cup powdered carbohydrate together.two¼ cups all-function flour, one tablespoon baking powder, ½ loving cup powdered sugar
- With the mixer on depression, slowly add together the dry flour mixture to the already creamed mixture.
- Once polish, withdraw the bowl from the mixer too encompass. Place inward the refrigerator for xxx minutes to chill.
- Line a large sail pan with nonstick parchment paper. Place the extra ¼ loving cup powdered saccharide (for rolling) in a shallow bowl.
- Once chilled, purpose a 2-tablespoon cookie scoop to create a cookie dough ball as well as directly scroll the cookie dough ball fully inward powdered carbohydrate.
- Place powdered sugar covered cookie dough balls on the baking canvas, 6 at a fourth dimension, too bake for 10-11 minutes. When they’re no longer moisture on superlative too are firm on the sides, they’re done. We prefer them on the shorter make time so they’re extra gooey.
- Allow to cool on the sheet pan for 5 minutes, and then transfer to a wire rack to cool completely.
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Becky’sec tips
- For super soft cookies, make non overmix the dough. When adding the flour, mix the dough together on a depression speed then the gluten doesn’t become overworked (this leads to tougher cookies).
- Wait for the oven to fully preheat before baking the cookies. They bake rapidly and so keep your centre on them!
- Give about infinite betwixt each cookie dough ball on the baking sail – the cookies volition spread while they bake!
Storage: Store gooey butter cookies in an airtight container at room temperature for upwardly to four days, in the fridge for upward to half dozen days, or in the freezer for upwardly to 3 months.
Nutrition Information
How to Make Gooey Butter Cookies Step by Step
Mix the Wet: Preheat your oven to 350°F. In the bowl of a stand up mixer fitted amongst the paddle attachment, crush ½ loving cup of salted butter, 8 ounces (one brick) of cream cheese, together with i½ cups of granulated sugar together until shine. With the mixer running, add together i big egg too i teaspoon of almond extract.
Stir the Dry: In a separate bowl, stir 2¼ cups of all-function flour flour, i tablespoon of baking pulverisation, too ¼ loving cup of powdered saccharide together.
Form the Dough: With the mixer on low, slow add the dry out flour mixture to the already creamed mixture. Once smooth, remove the bowl from the mixer too embrace. Place inwards the fridge for thirty minutes to chill.
Roll Into Balls: Line a large canvas pan with nonstick parchment newspaper. Place the extra ¼ cup powdered saccharide (for rolling) inwards a shallow bowl. Once chilled, role a 2-tablespoon cookie scoop to make a cookie dough ball in addition to at once whorl the cookie dough ball fully inwards powdered sugar.
Bake the Cookies: Place the powdered saccharide-covered cookie dough balls on the baking sheet, vi at a time, as well as bake for 10-eleven minutes. When they’re no longer moisture on acme as well as are firm on the sides, they’re done. We prefer them on the shorter ready fourth dimension and so they’re extra gooey. Allow to cool on the sheet pan for 5 minutes, so transfer to a wire rack to cool completely.
