Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and softened cream cheese until smooth and well combined.1 cup unsalted butter, 1 8-ounce package cream cheese
- Gradually beat in the granulated sugar until the mixture is light and fluffy. Stir in the vanilla extract, ensuring it's evenly distributed.1 ½ cups granulated sugar, 1 teaspoon vanilla extract
- Add the large egg to the mixture and beat until thoroughly incorporated, creating a cohesive base.1 large egg
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed or by hand until just combined. Be careful not to overmix; this is crucial for a tender cookie.2 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Once chilled, scoop rounded tablespoons of dough and roll them into balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Lightly dust the tops of the dough balls with granulated sugar.granulated sugar
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. The cookies will continue to set as they cool.
- Allow the Christmas Ooey Gooey Butter Cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, generously dust with powdered sugar.powdered sugar
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For a softer cookie, gently reheat for 2-4 minutes in a toaster oven at 300°F (150°C). Cookies can be frozen for up to 2-3 months.
