Becky's OOEY GOOEY Butter Cookies
February 13, 2021
Categories: Desserts, Cookies, Cheese, Christmas, Easter, Oven Bake Vegetarian, Flour, Butter/Margarine, Kosher Dairy, more
"A delicious cookie! The refrigerator rest time is included in the overall prep. time."
- Serving Size: 1 (52.3 g)
- Calories 203.3
- Total Fat - 8.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 35.1 mg
- Sodium - 135.8 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 0.4 g
- Sugars - 17.9 g
- Protein - 2.5 g
- Calcium - 67.2 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 350F.
In a stand mixer, beat together the butter, cream cheese, and granulated sugar until smooth.
With the mixer running, add in the egg and then the almond extract.
In a separate bowl, stir together the flour, baking powder, and ¼ cup powdered sugar.
With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
Once smooth, remove the bowl from the mixer and cover. Place in the fridge for at least 30 minutes to chill or can leave overnight for the ease.
Line a large sheet pan with nonstick parchment paper. Place extra powdered sugar (for rolling) in a shallow bowl.
Once chilled, use a 2 tablespoons cookie scoop to create a cookie dough ball, immediately rolling fully in powdered sugar.
Place on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. To get ooey gookey results, the shorter cook time is recommended.
Allow to cool on the sheet pan for 5 minutes, and then place on a wire rack to cool completely.
No special items needed.