Gooey Butter Cake Cookies

• portions: 16 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

6 ounces cream cheese (room temperature)

2 cups powdered sugar

1 large egg (room temperature)

2 1/4 cups cake flour

1 Tablespoon cornstarch

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces full fat cream cheese (room temperature)

1/2 cup unsalted butter (room temperature)

1 1/2 cups granulated sugar

1 large egg + 1 egg yolk (room temperature)

1 teaspoon vanilla extract

3/4 teaspoon almond extract

1 cup powdered sugar (plus more for dusting)

Instructions

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

To make the filling, beat the cream cheese in the bowl of a stand mixer, or large bowl and electric mixer, until smooth. Add the powdered sugar and beat until creamy. Beat in the egg until combined. Transfer to a bowl and set aside.

In a medium bowl, whisk together the cake flour, cornstarch, baking powder, and salt.

To the same mixing bowl as the filling, add the cream cheese and butter and beat on high speed until smooth, 1-2 minutes. Add the sugar and beat for another 2-3 minutes, until light and fluffy.

With the mixer running, add the egg, egg yolk, almond extract, and vanilla extract and continue to beat on medium speed until combined, 1-2 minutes, scraping down the bottom and sides of the bowl as needed.

Add the dry ingredients and beat on medium-low until just combined. Do not over mix. The dough will be thick and sticky.

Add the powdered sugar to a small bowl. Use a medium cookie scoop (2 large Tablespoons) to scoop out the dough. Roll into a ball and then roll the dough into the powdered sugar. Arrange cookies on the baking sheet 2-3 inches apart.

Use the back of a rounded tablespoon or your thumb to press a well into the center of each cookie. Fill each with a heaping teaspoon of the butter filling. You may have extra filling.

Bake for 11-13 minutes, until the edges are set and the butter filling has a light film on top. Cool on the baking sheet for 5 minutes then transfer to the wire rack to cool completely. Dust the cooled cookies with more powdered sugar and serve.

Nutrition

• Taille de Portion: 1 cookie
• Calories: 337 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 48 mg
• Sodium: 268 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 42 g
• Protéines: 6 g