Ingredients
- 1/2 cup butter (room temperature salted butter, A European style butter, such as "Kerry Gold", preferred)
- 8 ounces cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1 tablespoon baking powder
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: In a stand mixer, beat together the butter, cream cheese, and granulated sugar until smooth.
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Step 3: With the mixer running, add in the egg and then the almond extract.
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Step 4: In a separate bowl, stir together the flour, baking powder, and ¼ cup powdered sugar.
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Step 5: With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
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Step 6: 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.
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Step 7: Line a large sheet pan with nonstick parchment paper. Place extra powdered sugar (for rolling) in a shallow bowl.
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Step 8: Once chilled, use a 2 tablespoons cookie scoop to create a cookie dough ball, immediately rolling fully in powdered sugar.
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Step 9: 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.
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Step 10: Allow to cool on the sheet pan for 5 minutes, and then place on a wire rack to cool completely.
We hope you enjoy this recipe!
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