Get Ready for Gooey Goodness!
If you’ve never had a Gooey Butter Cookie, prepare your taste buds for a delicious revelation. Picture a cookie that’s soft, rich, and utterly indulgent—all while being completely gluten-free. With just a handful of everyday ingredients, these cookies are quick to whip up and even quicker to disappear. Perfect for a cozy evening in or as a stunning centerpiece for a holiday gathering, they might just become your new go-to treat!
Why Make This Recipe
Why should this delightful treat be your next baking project? Well, here are a few reasons that will make you grab that mixing bowl:
- Easy Cleanup: Is there anything better than a one-bowl wonder? Less mess means more cookie time and less time scrubbing!
- Family-Friendly Fun: Make it a family affair! Kids love rolling the dough into balls and coating them in powdered sugar. Just watch out for the sugar sprinkle fight!
- Irresistibly Gooey: These cookies are not just good; they’re gooey! If you love cookies that melt in your mouth, you’re in for a treat.
Ingredients
You don’t need fancy stuff—just these basics!
- 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 cup King Arthur Measure for Measure Gluten Free Blend (400 grams)
- 1 1/2 cup Sugar (300 grams)
- 2 tsp. Baking Powder
- 1/2 tsp Salt (4 grams; increase to 1 tsp if using unsalted butter)
- Powdered Sugar (to roll cookies in)
Directions
Ready to bake? Let’s break it down into simple steps:
- In a large bowl, combine the room temperature butter and cream cheese, mixing until smooth using a stand mixer or hand mixer.
- Add in the eggs and vanilla, continuing to mix until everything is smooth and creamy.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Gradually add 1/3 of the dry mixture to the large bowl, mixing until just combined. Repeat in batches.
- Scrape down the sides and continue mixing; the dough may climb up the beaters—don’t worry, just scrape it back down!
- Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
- About 20 minutes into chilling, preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
- Scoop out 1 1/2 tablespoon portions of dough, rolling them into balls and coating with powdered sugar.
- Gently press down on the cookies, double-dipping if needed, then place them on the baking sheet about 2 inches apart.
- Repeat until the baking sheet is full. (Keep dough in the fridge between batches to maintain shape.)
- Bake for 12-14 minutes until slightly soft to the touch; they’ll firm up a bit while cooling.
- Transfer cookies to a wire rack and let them cool so you can fully embrace the gooey goodness!
How to Make Gluten Free Gooey Butter Cookies (Overview)
Let’s chat about the process! First, you whip up that dreamy butter and cream cheese mixture until it sings. Then you introduce the eggs and vanilla for a flavor boost. While it chills, you can totally sneak in some snack time (I won’t tell!). Next comes the delightful dusting in powdered sugar. Bake them, let them cool, and voilà—cookie magic happens! Pro tip: Don’t skip the chilling step—trust me, it makes a world of difference in the texture!
How to Serve Gluten Free Gooey Butter Cookies
These cookies have a beautiful, powdery finish that will make them the star of your dessert table. Imagine biting into a soft, gooey cookie that’s bursting with sweet cream cheese flavor—pure heaven! Serve them alongside a steaming cup of coffee or a cold glass of milk. You could even pop them into a cookie box for a charming gift that friends will rave about. 🍪✨
How to Store Gluten Free Gooey Butter Cookies
If you somehow have leftovers (good luck with that!), store these cookies in an airtight container at room temperature for up to 5 days. Need to keep them longer? Freeze them for up to 3 months! To enjoy again, simply defrost at room temperature or pop them in the microwave for a few seconds to restore that gooey delight.
Tips to Make Gluten Free Gooey Butter Cookies
Here are a few insider tricks for the ultimate baking success:
- Room Temperature Ingredients: Always use room temp eggs and cream cheese for the smoothest batter.
- Sticky Dough: If the dough feels too sticky while rolling, just chill it a little longer before you proceed.
- Double-Dip Strategy: Don’t be afraid to roll those dough balls in powdered sugar twice—it gives an even sweeter finish.
Variation
Feeling adventurous? Why not jazz things up a bit! Add a handful of chocolate chips, throw in some crushed walnuts, or a sprinkle of cinnamon for a warm twist. If you want a vegan version, you can swap the cream cheese with a vegan cream cheese alternative and use flax eggs instead of regular eggs. Endless possibilities await!
FAQs
Can I use another type of gluten-free flour?
Sure! Just make sure it’s a 1:1 gluten-free flour blend to mimic all-purpose flour.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 48 hours before baking.
How can I tell when the cookies are done?
They should look slightly puffed and soft to the touch. Remember, they will continue to bake a bit after removing them from the oven!
📌 Pin this recipe for your next cozy dinner night!
Gooey Butter Cookies
Ingredients
Method
- In a large bowl, combine the room temperature butter and cream cheese, mixing until smooth using a stand mixer or hand mixer.
- Add in the eggs and vanilla, continuing to mix until everything is smooth and creamy.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Gradually add 1/3 of the dry mixture to the large bowl, mixing until just combined. Repeat in batches.
- Scrape down the sides and continue mixing; the dough may climb up the beaters—don’t worry, just scrape it back down!
- Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
- About 20 minutes into chilling, preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
- Scoop out 1 1/2 tablespoon portions of dough, rolling them into balls and coating with powdered sugar.
- Gently press down on the cookies, double-dipping if needed, then place them on the baking sheet about 2 inches apart.
- Repeat until the baking sheet is full. (Keep dough in the fridge between batches to maintain shape.)
- Bake for 12-14 minutes until slightly soft to the touch; they’ll firm up a bit while cooling.
- Transfer cookies to a wire rack and let them cool.