Description
Get ready to indulge in these Gooey Butter Cookies Rolled In Powdered Sugar, featuring a soft, cake-like interior and a delightful powdered sugar coating. Perfect for any occasion, these cookies are sure to please everyone!
Ingredients
Scale
- 8 oz Full-Fat Cream Cheese, softened
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 Large Egg, at room temperature
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Powdered Sugar (Confectioners' Sugar), for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 1-2 hours, or overnight.
- Pour powdered sugar into a shallow bowl.
- Scoop out portions of the chilled dough and roll them into smooth balls.
- Roll each dough ball in powdered sugar, then give it a second roll for a thick coating.
- Place the coated dough balls on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly set and the centers are soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Ensure all ingredients are at room temperature for best results. Don't skip the chilling step to maintain the gooey texture, and resist overbaking to keep them soft.