GOOEY BUTTER CAKE COOKIES

YOU MUST CHILL THESE COOKIES FOR THE RECOMMENDED ABOUT OF TIME
GOOEY BUTTER CAKE COOKIES
GOOEY BUTTER CAKE COOKIES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounces cream cheese, softened

  • 4

    tablespoons unsalted butter, softened

  • 3/4

    cup granulated sugar

  • 1/2

    teaspoon vanilla extract

  • 1

    large egg + 1 large egg yolk

  • 1

    cup + 2 tablespoons all-purpose flour

  • 1

    teaspoon baking powder

  • 1/4

    + 1/8 teaspoon fine salt

  • 1/3

    cup powdered sugar

Directions

In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds. Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute. Next, add the vanilla, whole egg, and egg yolk. Beat until combined. In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition. Chill the dough in the fridge for 30 minutes. This is not optional. Like, at all.* Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper. Have the powdered sugar ready in a shallow bowl nearby. Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet. Bake for 14 minutes. Keep a close eye on these cookies--they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Let the cookies cool completely on the baking sheet before serving.

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