- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups granulated sugar
- 1 large egg
- 1-1/4 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 cup nonfat dry milk powder
- 3 teaspoons baking powder
- 1/2 cup confectioners' sugar
- Preheat oven to 350°. Beat butter, cream cheese and granulated sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, milk powder and baking powder; gradually beat into creamed mixture. Chill dough 30 minutes or until slightly firm.
- Scoop level tablespoonfuls of dough; roll in confectioners’ sugar. Place 1 in. apart on parchment paper-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool. Yield: 5 dozen.
Reviews for Gooey Butter Cookies
"Perfect! I made this recipe for a Christmas cookie exchange and they are fantastic. I followed the recipe and left them in the fridge for about 2 hours. It was hard to roll into a ball but after the first batch, I had it under control. I put them into a bowl with powdered sugar and spooned the sugar around the dough. I love powered sugar so once they were finished baking and as they cooled, I sprinkled more powered goodness on them. Cooled on the cookie sheet for 5 minutes. This made exactly 4 dozen, so I might have made them a little too large but that's okay! Thanks for the keeper."
"I wanted to make a blond crinkle cookie but didn't think they existed. Then I stumbled upon this and it's just what I was looking for. Easy to make and they turn out exactly like the photo. The taste is subtle yet delicious. I definitely will be making these again soon."
"I followed the directions except I did use more than a 1/4 cup confectioners sugar and put it in a sandwich bag to coat the cookie balls and they turned out wonderful. Everyone over for Christmas holiday loved them and asked for the reciepe. Every cookie was eaten that evening. jWill definitely be making year round."
"This recipe turned out just like the picture. The cookie was a little crunchy on the outside & soft & chewy on the inside. I used more than 1/4 cup powdered sugar to coat all the dough balls. The inside of the cookie is gooey, to a certain extent, but that's why it's called "Gooey Butter Cookies", that's how it's supposed to be. They were still good & soft the next day & the day after. Usually my cookies are the best the day they're baked and by the next day they really start going downhill but not these! So delicious! Thank you for sharing this recipe, it goes in my 'keeper file'."
"I was not happy with the taste of these cookies. They just taste blah. I left them in 12 minutes plus 2 or 3 more and they just taste raw. Awful!"