Gooey Butter Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
2 teaspoons vanilla
3 eggs
1/2 cup confectioners sugar, or more
In a bowl mix together the flour, baking powder, soda, and salt.
In a large bowl beat together the butter and cream cheese until smooth and fluffy. Add the sugar and vanilla and beat again until really smooth and the sugar seems to have dissolved. One at a time beat in the the eggs.
Add the dry mixture to the wet mixture and beat until completely combined. Cover and put in the refrigerator for at least two hours. Since I made these in the evening I put them in refrigerator for overnight.
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| This is the batter and the scoop ready to roll. |
Remove from refrigerator and, using a 2-Tablespoon cookie scoop, shape into balls about the size of a walnut then drop into a bowl with the confectioners sugar and roll around until completely covered. Place on parchment-covered cookie sheet about 2 inches apart.
Bake for 12 minutes then check to see if they are done. You will know they are done when you don't see any wet-looking spots on the cookies. You want to take them out BEFORE they are browned. If not, they will be hard. Mine were not ready at 12 minutes so I baked another 4 minutes...total was 16 minutes in our oven. Let them sit on the pan for 5 minutes. REALLY DO THIS, then move to a cooling rack to cool completely.
This recipe made 46 cookies for me. I took a dozen to the office to test them and put the rest in the freezer for another project.
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| These are the cookies ready to bake. |
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