Christmas Ooey Gooey Butter Cookies

Chewy tender gooey butter cookies with sprinkles.

Course Dessert

Cuisine American

Keyword christmas ooey gooey butter cookies

Prep Time 15

Cook Time 28

Resting Time 1

Total Time 1 43

Servings

Calories 188kcal

Ingredients

8 ounces cream cheese softened
8 tablespoons (113 grams) unsalted butter, softened
1.5 cups (300 grams) granulated sugar
1 teaspoon vanilla extract
1 large egg + 1 large egg yolk
2 1/4 cups (313 grams) all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine salt
1/2 cup Christmas sprinkles
2/3 cup powdered sugar

Instructions

In a medium bowl, add the cream cheese and butter. Beat together with an electric hand mixer until fluffy, about 30 seconds.
Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
Next, add the vanilla, whole egg, and 1 egg yolk. Beat until combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
Finally, stir in the sprinkles.
Chill the dough in the fridge for 60 minutes. This is not optional.
Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
Have the powdered sugar ready in a shallow bowl nearby.
Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough heavily into the powdered sugar before placing them evenly on the baking sheet.
Bake for 14 minutes. Keep a close eye on these cookies--they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Repeat with the remaining dough for a total of 2 bakes. Rinse the baking sheet between batches to cool it.
Let the cookies cool completely on the baking sheet before serving.

Video

Notes

You get the best spread and 'crinkling' on the Christmas ooey gooey cookies by baking these as-written below, but you can freeze them after baking very well! Let them cool completely, and then freeze flat. You will lose some of the powdered sugar, but they're still pretty! Defrost at room temperature before serving.

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