Gooey Butter Cookies
Deliciously gooey and easy to make, these gluten-free butter cookies melt in your mouth, making them a perfect treat for everyone.
Ingredients
Dough Ingredients
- 1/2 cup Butter (salted, room temp)
- 8 oz Cream Cheese (block style, room temp)
- 2 Large Eggs (room temp)
- 1 1/2 Tbsp Vanilla Extract
- 2 3/4 cups King Arthur Measure for Measure Gluten Free Blend (400 grams)
- 1 1/2 cups Sugar (300 grams)
- 2 tsp Baking Powder
- 1/2 tsp Salt (4 grams; raise to 1 tsp if using unsalted butter)
- Powdered Sugar for rolling cookies
Instructions
Preparation
- In a large bowl, combine the room temperature butter and block of cream cheese.
- Mix until smooth, either with a stand or hand mixer.
- Add the eggs and vanilla and mix until everything blends beautifully.
- In another bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Working in batches, add 1/3 of the dry ingredients to the large bowl. Mix until just combined.
- Continue adding the rest of the dry mix in batches, stopping to scrape down the sides to ensure it’s all blended.
- Cover the dough with plastic wrap and chill in the fridge for 30 minutes.
Baking
- Preheat your oven to 350°F while the dough chills.
- Line baking sheets with parchment paper and get a shallow bowl ready with powdered sugar.
- Scoop out about 1.5 tablespoons of dough, roll them into balls, and then coat in powdered sugar.
- Slightly flatten each cookie and dip it again in powdered sugar if it looks thirsty!
- Place cookies 2 inches apart on the baking sheet, bake for 12-14 minutes until soft yet set.
- Let the cookies cool on a wire rack to achieve ultimate gooey goodness before indulging!
Notes
Make sure your butter and cream cheese are at room temperature for ideal mixing. If your dough is too sticky, just add a little more gluten-free flour until it becomes manageable. Don’t skimp on the chilling time—it makes a world of difference!