Gooey Butter Cookies

Tender and soft Gooey Butter Cookies, made from scratch! These delightful
morsels are rolled in powdered sugar, then baked, creating a delicious crackly
crust that contrasts with the center.

Servings: 35

Author: Leona Konkel

Prep Time
20 minutes

Cook Time
42 minutes

Total Time
1 hour, 2 minutes

Course:

Dessert

Cuisine:

American Midwestern

Keywords:

gooey butter cookies gooey butter cookies from scratch homemade gooey butter cookies

Instructions

1 Soften your butter and your cream cheese thoroughly.
2 With an electric or stand mixer, cream your butter and cream cheese on medium
speed until thoroughly combined, scraping down the sides and bottom of the bowl.
Be sure there are no lumps remaining.
3 Add the sugar, vanilla, and salt, and mix until combined. Add the egg and egg
yolk and mix again until everything is combined, scraping the sides and bottom
of the bowl as necessary. You don't want to overmix.
4 Add the flour and baking powder, and mix on low until just combined.
5 Use a #40 or 1 ½ inch tablespoon cookie scoop to scoop the cookie dough; level
it off flush at the edge. Drop the cookie dough directly into your powdered
sugar and roll it around to coat it completely. Repeat with remaining dough.
6 Place the cookies 2 inches apart on a silicone or parchment-lined mat on a
baking sheet; you should get 12 cookies per sheet. Optionally, you can flatten
the balls of dough slightly to make wider, flatter cookies.
7 Bake one sheet at a time at 325F for 14 minutes. The cookies will look underdone
and should not brown on the edges or the bottom.
8 Cool cookies before removing them from the baking sheet. Roll baked and cooled
cookies in extra powdered sugar if desired (although I never do). Store in an
airtight container.

Gooey Butter Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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