How to Make Delicious Gooey Butter Cookies
What are Gooey Butter Cookies?
Looking for a new cookie to wow others or just for your own sweet toothed satisfaction? Forget chocolate chip, oatmeal, snicker doodle, peanut butter, or any other common cookie type. Try this delicious gooey butter cookie recipe instead.
Gooey . . . butter . . . cookies? That's right. If you've ever heard of the gooey butter cake, a traditional midwestern dessert, a gooey butter cookie is the bite-sized, cookie version of this. If you're a fan of sweet fragrant vanilla, the chewy cake-y texture of a freshly baked brownie (or, more appropriately here, a blondie), and enjoy cream cheese flavor-based desserts, this recipe will blow your mind. Seriously. At the very least, your guests and you will have to admit that you've never had any cookie like this before. Even more uniquely, gooey butter cookies taste best out of the fridge, rather than straight from the oven.
Cook and Prep Time
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 lb (8 oz) cream cheese
- 1 stick (4 oz) unsalted butter
- 1 1/2 cups sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 vanilla bean, scraped* (Optional, see note below)
- Confectioner’s sugar for rolling and dusting after
A Note About the Vanilla Bean
While the vanilla bean is optional, it really enhances the flavor of the cookie if you do add it. If you're unsure about how to measure the vanilla bean or don't easily have access to it, fear not because vanilla bean extract and vanilla bean itself are interchangeable. Just Google the conversion online for your convenience if you only have vanilla bean extract at home.
- Place the flour, baking powder, and salt together in a mixing bowl. Set aside for now.
- Cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy in an electric mixer.
- Add the eggs and vanilla extract. Then, incorporate the flour mixture. Mix until batter is smooth.
- Chill for at least 30 minutes in the refrigerator.
- After the dough is sufficiently chill, scoop them into roughly 1-ounce balls and toss generously in the confectioner’s sugar. Place the balls on a baking sheet, a couple of inches apart.
- Bake at 325°f for about 12-15 minutes, or whenever they start to spread and puff out a bit, about 12-16 minutes. When're done, they'll be soft in the center and still yellow. (If the cookies start to brown, you've gone too far!)
- Cool at room temperature.
Serving Instructions/Bonus Tip: Try These Cookies Cold!
Unlike practically every other type of freshly baked cookie under the sun, these cookies are actually tastier if you let them cool and chill in the fridge for a while. The cream cheese and butter solidifies a bit, giving the cookie a denser and chewier quality with a cool bite that elevates the cookie. Yum.