In a medium bowl, add the cream cheese and
butter. Beat together with an electric mixer
until fluffy, about 30 seconds. Slowly add the
sugar to the cream cheese mixture while
continuously beating, until light and fluffy,
about 1 minutes. Next, add the vanilla, whole
egg, and 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 3 increments, beating in
between each addition. Chill the dough in the
fridge for 30 minutes.
Preheat the oven to 325. Line a cookie sheet
with parchment paper. Have the powdered sugar
ready in a shallow bowl nearby. Scoop out a
heaping tbsp of dough and roll it in your hands
to form a ball. Roll the dough in 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. Let the cookies cool completely on the
baking sheet before serving.
Originally Submitted
1/5/2015
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