Create melt-in-your-mouth gooey butter cookies inspired by the St. Louis classic. These simple soft cookies feature a rich, buttery center and a sweet powdered sugar coating.
Author:Cat
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
1 3/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar (for rolling)
Instructions
Combine the softened butter and cream cheese in a large bowl using an electric mixer until smooth.
Beat in the granulated sugar until the mixture is light and fluffy.
Mix in the egg and vanilla extract until just combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Place the powdered sugar in a shallow dish.
Scoop the dough into balls, about 1 tablespoon each. Roll each dough ball completely in the powdered sugar.
Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. The edges should look set, but the centers will still look soft and gooey.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The centers will set slightly as they cool, maintaining a chewy dessert texture.
Notes
For a festive holiday cookie exchange treat, you can add 1/2 teaspoon of almond extract with the vanilla for a different flavor profile.
If you prefer a slightly crispier exterior, roll the dough balls in the powdered sugar twice before baking.
These easy cream cheese cookies freeze well before baking; freeze the dough balls on a tray, then transfer to a freezer bag.