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Gooey Butter Cookies

These soft, rich, gluten-free gooey butter cookies are quick to make and perfect for any occasion, blending cream cheese and a dusting of powdered sugar for irresistible sweetness.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie 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 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)
For Coating
  • Powdered Sugar to roll cookies in

Method
 

Preparation
  1. In a large bowl, combine the room temperature butter and cream cheese, mixing until smooth using a stand mixer or hand mixer.
  2. Add in the eggs and vanilla, continuing to mix until everything is smooth and creamy.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. Gradually add 1/3 of the dry mixture to the large bowl, mixing until just combined. Repeat in batches.
Chill and Prepare for Baking
  1. Scrape down the sides and continue mixing; the dough may climb up the beaters—don’t worry, just scrape it back down!
  2. Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
  3. About 20 minutes into chilling, preheat your oven to 350°F (175°C).
Form Cookies
  1. Line baking sheets with parchment paper and fill a shallow bowl with powdered sugar.
  2. Scoop out 1 1/2 tablespoon portions of dough, rolling them into balls and coating with powdered sugar.
  3. Gently press down on the cookies, double-dipping if needed, then place them on the baking sheet about 2 inches apart.
  4. Repeat until the baking sheet is full. (Keep dough in the fridge between batches to maintain shape.)
Bake
  1. Bake for 12-14 minutes until slightly soft to the touch; they’ll firm up a bit while cooling.
  2. Transfer cookies to a wire rack and let them cool.

Notes

Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.