Gooey Butter Cookies Recipe
Introduction
Gooey Butter Cookies are irresistibly soft and rich, blending the smoothness of cream cheese with a sweet buttery flavor. These cookies are perfect for anyone who loves a melt-in-your-mouth treat with a delicate almond aroma.
Ingredients
- ½ cup salted butter (113g, room temperature, 1 stick; European style recommended)
- 8 oz. cream cheese (227g, room temperature, 1 brick)
- 1½ cups granulated sugar (300g)
- 1 large egg (50g, room temperature)
- 1 tsp almond extract (4g)
- 2¼ cups all-purpose flour (270g)
- ½ cup powdered sugar (57g, divided)
- 1 tbsp baking powder (12g)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until the mixture is smooth and creamy.
- Step 3: With the mixer running, add the egg, then the almond extract, mixing until fully combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and ¼ cup of the powdered sugar.
- Step 5: Slowly add the dry flour mixture to the creamed mixture with the mixer on low speed. Mix until just combined.
- Step 6: Remove the dough from the mixer, cover the bowl, and chill in the refrigerator for 30 minutes.
- Step 7: Line a large baking sheet with nonstick parchment paper. Pour the remaining ¼ cup powdered sugar into a shallow bowl for rolling.
- Step 8: Using a 2-tablespoon cookie scoop, portion out dough balls. Roll each ball immediately in the powdered sugar until coated.
- Step 9: Place sugar-coated dough balls on the prepared baking sheet, spacing 6 cookies per sheet.
- Step 10: Bake for 10-11 minutes, until the tops are no longer wet and the edges are firm. For extra gooey cookies, aim for the shorter baking time.
- Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
- Use European-style butter for a richer flavor and creamier texture.
- Replace almond extract with vanilla extract if preferred, though the almond adds a distinctive charm.
- Chilling the dough is key to keeping the cookies soft and preventing spreading.
- If you like extra gooey centers, remove cookies from the oven as soon as the tops lose their wet shine.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. To reheat, gently warm in a microwave for 10-15 seconds to bring back their gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of European-style butter?
Yes, you can use regular salted butter, but European-style butter contains more butterfat, which enhances flavor and creates a softer cookie texture.
Do I need to chill the dough before baking?
Chilling the dough helps prevent spreading and results in a thicker, gooier cookie. While you can skip it, the texture might not be as soft and rich.
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Gooey Butter Cookies Recipe
- Total Time: 55-56 minutes
- Yield: 18–24 cookies 1x
Description
Gooey Butter Cookies are a luscious treat featuring a rich cream cheese and butter base, combined with a touch of almond extract for a subtle nutty flavor. These soft and chewy cookies are coated in powdered sugar for a sweet finish and are perfect for those who love a gooey, melt-in-your-mouth texture.
Ingredients
Wet Ingredients
- ½ cup salted butter (113g, room temperature, 1 stick) European style recommended
- 8 oz. cream cheese (227g, room temperature, 1 brick)
- 1½ cups granulated sugar (300g)
- 1 large egg (50g, room temperature)
- 1 tsp almond extract (4g)
Dry Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 tbsp baking powder (12g)
- ½ cup powdered sugar (57g, divided)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix 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, add in the egg first, followed by the almond extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking powder, and ¼ cup of the powdered sugar.
- Incorporate Dry into Wet: Slowly add the dry flour mixture to the creamed mixture on low speed, mixing just until combined and smooth.
- Chill Dough: Remove the bowl from the mixer, cover it, and refrigerate the dough for 30 minutes to firm it up for easier handling.
- Prepare Baking Sheet and Powdered Sugar: Line a large sheet pan with nonstick parchment paper. Place the remaining ¼ cup powdered sugar into a shallow bowl for rolling the cookies.
- Form and Roll Cookies: Using a 2-tablespoon cookie scoop, form balls of cookie dough. Immediately roll each ball in the powdered sugar to coat completely.
- Bake Cookies: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing six per sheet. Bake for 10-11 minutes until the tops are no longer wet and the sides are firm. For extra gooey cookies, bake closer to 10 minutes.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using European style butter is recommended for a richer flavor and better texture.
- Do not overbake; removing the cookies when sides are firm but tops still slightly soft ensures gooey centers.
- Chilling the dough helps with easier handling and makes rolling in powdered sugar less messy.
- Almond extract can be substituted with vanilla extract if preferred.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gooey butter cookies, cream cheese cookies, soft cookies, almond extract cookies, easy baking dessert
