The recipe yields 3 dozen so I was happy to bring some to a holiday gathering today and be prepared with some sweets for tomorrow’s meal. The smell of butter and sugar perfumed my apartment and, less the mess I made in my kitchen that I still have to clean, I felt like a serious baker.
They didn’t turn out so gooey but cakey and soft. Loved the tang of the cream cheese. The next time I might add a little lemon zest to the dough and make a little divot on the middle and fill it with some jam…ooo, or that pepper jelly I got in the Berkshires. That will be delish!
Gooey Butter Cookies Recipe adapted from Gerard Craft and Mathew Rice, Pastaria, St. Louis, Missouri Yield: 3 dozen cookies
Cook Time: 45 minutes
INGREDIENTS 4½ cups all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1½ teaspoons kosher salt 1 pound cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 2¼ cups granulated sugar ¼ cup glucose syrup (or an additional ¼ cup granulated sugar) ½ vanilla bean–halved lengthwise, seeds scraped away and reserved 2 large eggs 1 teaspoon vanilla extract 2 cups confectioners’ sugar, plus extra for serving
DIRECTIONS 1. Preheat the oven to 325°. Set a fine-mesh sieve over a large bowl and sift together the flour and baking powder. Add the salt and whisk once to combine.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, sugar, glucose syrup and the vanilla seeds. Mix on medium speed until the batter is light and airy, scraping down the sides and bottom of the bowl as needed, about 3 minutes. Add the eggs and vanilla extract and beat until well combined, scraping the sides and bottom of the bowl as needed. Turn off the mixer, add the flour mixture, then mix on medium-low speed until just combined.
4. Bake the cookies until they spread and puff slightly, 12 to 15 minutes. They should be set around the edges and very soft in the center (don’t let the cookies brown). Remove the cookies from the oven and cool 5 minutes before transferring the parchment paper with the cookies on top to a wire rack to cool completely. Repeat with the remaining dough.
Make ahead: The dough can be refrigerated in an airtight container for up to 3 days before baking.
Storing: The cookies can be stored in an airtight container in the refrigerator for up to 1 week.
Merry Christmas to all and to all a good night!