Monica's favorite gear for
making Gooey Butter Cookies
These are ideal for adding ingredients as the mixer is running. They are dripless and dishwasher safe.
This 5-qt. mixer gets so much use in my kitchen. It comes with a glass bowl with handy measurements. I added a stainless steel bowl; it's nice to have both.
Also available: stainless steel bowl
Using a scoop is the fastest & easiest way to get uniform, round cookie dough portions. Great for meatballs, too.
These are non-stick for easy-release cookies and can be used in place of parchment paper. This set of 3 mats fits perfectly in half and quarter sheet pans, and they cost less than one similar Silpat mat.
This 13 by 18 inch pan is called a "half sheet" and is sized perfectly to pair with the silicone mats. It's a versatile pan for all kinds of baking and roasting, and the lid is great for convenient storage.
This grid pattern cooling rack is awesome and the #1 recommendation of Cooks Illustrated. It also fits perfectly inside a half baking sheet to create a baking rack.

St. Louis Gooey Butter Cookies

Inspired by the popular cake, this recipe has the same taste in a melt-in-your-mouth soft cookie made completely from scratch.


Gooey Butter Cookies

By Monica              makes 32 cookies
Inspired by the popular St. Louis Gooey Butter Cake, this recipe has the same taste in a melt-in-your-mouth soft cookie. From TheYummyLife.com

Inspired by the popular St. Louis Gooey Butter Cake, this recipe has the same taste in a melt-in-your-mouth soft cookie.

Ingredients
  • 3 c. all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/2 cup powdered (confectioners) sugar

Directions
MAKE DOUGH AND REFRIGERATE:
In medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In large bowl, use electric mixer to beat together the butter and cream cheese until light and fluffy. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating each one into mixture until completely combined before adding the next one. Gradually add in flour mixture, and third at a time, and beat until uniformly mixed.

Cover and refrigerate for at least 2 hours; dough may be refrigerated for up to 24 hours.

SHAPE DOUGH AND BAKE: Preheat oven to 350 degrees. Line large baking sheet with parchment paper or silicone mat. Form walnut size balls (2 tablespoons) of chilled cookie dough. (A medium cookie scoop is the easiest way to achieve uniform cookie portions.) Roll each dough ball in powdered sugar until evenly coated. (NOTE: Dough is very sticky, so it's easier if you first drop mounds of dough into the powdered sugar without handling it, and then roll it around in the sugar with your hands.) Place on baking sheet 2" apart.

BAKE for 12-15 minutes, until they are set with no visible wet areas, but not browned at all. (Be careful not to overcook them so they'll be soft and slightly gooey when they've cooled.) Remove from oven and rest on pan for 5 minutes before transferring cookies to cooling rack. Cool completely. Dust with additional powdered sugar, if desired.

Makes 32 cookies, 3-1/2 inch diameter after baked.

STORE in airtight container at room temperature. Cookies may be baked ahead and frozen for up to one month; thaw and sprinkle with a fresh dusting of powdered sugar before serving.

FOR 15 JUMBO COOKIES (baked 4-1/2 inch diameter): Form dough into golf ball size balls, bake 18-20 minutes.


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These soft, melt-in-your-mouth cookies are the offspring of the St. Louis Gooey Butter Cake recipe I shared in a previous post. Using similar ingredients, this cookie version has the same fabulous flavor of the cake that is loved throughout St. Louis and beyond. Personally, I love these cookies even more than the cake, and that's sayin' something!

I ate my first gooey butter cookie years ago at The Blue Owl Restaurant and Bakery in Kimmswick, Missouri. It was a favorite place for lunch when I was out and about with my friend Sheri. (Check out Sheri's awesome yarn and fabric shop, The Loopy Ewe.) When the St. Louis Post Dispatch published The Blue Owl's recipe for gooey butter cookies, I was excited to be able to make them at home. Since then, I've created my own version of the recipe that omits the yellow cake mix and is made completely from scratch; it's simply a cookie version of my gooey butter cake recipe.

Gooey Butter Cookies, like the cake, are so popular in St. Louis that they are sold at most grocery stores here, like these at my local Schnucks.

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Step-by-step photos for making
Gooey Butter Cookies

Step 1. Assemble the ingredients:

  • flour
  • baking powder & baking soda
  • salt
  • butter
  • cream cheese
  • granulated and powdered sugar
  • vanilla
  • eggs

view on Amazon:  Oxo stacking cannisters (I've been using these for years.)

IMG_4540.jpg

Step 2. Begin by whisking the dry ingredients together.

view on Amazon:  POURfect mixing bowls (I love these--they're easy to hold for adding ingredients without spills while the mixer is running); wire whisk

IMG_4551.jpg

Step 3. Using a hand-held or stand mixer,

  • blend the butter and cream cheese until fluffy,
  • add sugar and vanilla and mix
  • add eggs one-at-a-time, mixing thoroughly after each one
  • add the flour mixture 1/3 at a time, mixing thoroughly after each addition

view on Amazon:  my KitchenAid stand mixerGooeyButterCookies.jpg

Step 4. Cover and chill the cookie dough for at least 2 hours or as long as 24 hours. (I usually make mine a day ahead.)

GooeyButterCakeCookies_1.jpg

Step 5. Form walnut size balls (2 tablespoons) of chilled cookie dough. (This size will make 32 cookies; when baked they are 3-1/2 inches in diameter.) Roll each dough ball in powdered sugar until evenly coated.

  • TIP 1: Use a medium cookie scoop to form uniform portions of cookie dough. 
  • TIP 2: The dough is very sticky, and can be difficult to handle. So, first, without touching the dough, drop mounds of it into the powdered sugar and then roll it around with your hands. The sugar coating makes it easier to handle and form balls.
  • TIP 3: For 15 jumbo cookies (baked 4-1/2 inch diameter), form dough into golf ball size balls. 

Step 6. Line a large baking sheet with parchment paper or a silicone mat. Place dough balls on baking sheet 2" apart. 

view on Amazon: 

  • medium scoop -- the easiest way to make uniform cookie portions
  • 13x18 baking sheet with lid (half sheet)
  • economical set of silicone mats--HIGHLY RECOMMENDED (I love these--they have rounded corners for a perfect fit inside half and quarter baking sheets, and they are considerably more economical than the Silpat brand mats--3 mats for less than the cost of 1 Silpat)
  • wire cooling rack --  this is the #1 recommendation of Cooks Illustrated's Test Kitchen; it fits perfectly inside the 18x13 (half sheet) baking pan, so it can double as a baking rack when needed

GooeyButterCookies1.jpg

Step 7. Bake cookies until they are set with no visible wet areas but not browned at all, 12-15 minutes. (Be careful not to overcook them to maintain a soft, slightly gooey texture.) The jumbo size takes 18-20 minutes.

Step 8. Remove from the oven, rest on the pan for 5 minutes, and then transfer to a wire rack to cool completely.

view on Amazon:  wire cooling rack

GooeyButterCookies4.jpg

You can dust the cookies with more powdered sugar, if desired.

Store the cooled cookies in an airtight container at room temperature.

Freezable! The cookies may be baked ahead, wrapped well, and frozen for up to one month. Sprinkle thawed cookies with a fresh dusting of powdered sugar before serving.

vertIMG_4809_1.JPG

These cookies are so good--soft, gooey, and wonderful! I also like to use them for ice cream sandwiches and will be sharing that recipe in a future post.

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Gooey Butter Cookies
By Monica              Servings: makes 32 cookies
Ingredients
  • 3 c. all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1/2 cup powdered (confectioners) sugar
Directions
MAKE DOUGH AND REFRIGERATE:
In medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In large bowl, use electric mixer to beat together the butter and cream cheese until light and fluffy. Add sugar and vanilla; beat until well combined. Add eggs one at a time, beating each one into mixture until completely combined before adding the next one. Gradually add in flour mixture, and third at a time, and beat until uniformly mixed.

Cover and refrigerate for at least 2 hours; dough may be refrigerated for up to 24 hours.

SHAPE DOUGH AND BAKE: Preheat oven to 350 degrees. Line large baking sheet with parchment paper or silicone mat. Form walnut size balls (2 tablespoons) of chilled cookie dough. (A medium cookie scoop is the easiest way to achieve uniform cookie portions.) Roll each dough ball in powdered sugar until evenly coated. (NOTE: Dough is very sticky, so it's easier if you first drop mounds of dough into the powdered sugar without handling it, and then roll it around in the sugar with your hands.) Place on baking sheet 2" apart.

BAKE for 12-15 minutes, until they are set with no visible wet areas, but not browned at all. (Be careful not to overcook them so they'll be soft and slightly gooey when they've cooled.) Remove from oven and rest on pan for 5 minutes before transferring cookies to cooling rack. Cool completely. Dust with additional powdered sugar, if desired.

Makes 32 cookies, 3-1/2 inch diameter after baked.

STORE in airtight container at room temperature. Cookies may be baked ahead and frozen for up to one month; thaw and sprinkle with a fresh dusting of powdered sugar before serving.

FOR 15 JUMBO COOKIES (baked 4-1/2 inch diameter): Form dough into golf ball size balls, bake 18-20 minutes.
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Posted on Monday, March 13th, 2017








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