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
Scale
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
