Ingredients
Wet Ingredients
- ½ cup salted butter (113 grams), room temperature (European style recommended)
- 8 ounces cream cheese (227 grams), room temperature
- 1½ cups granulated sugar (300 grams)
- 1 large egg (50 grams), room temperature
- 1 teaspoon almond extract (4 grams)
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 1 tablespoon baking powder (12 grams)
- ½ cup powdered sugar (57 grams), divided (¼ cup for dough, ¼ cup for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for the cookies.
- Cream Butter, Cream Cheese, and Sugar: In a stand mixer bowl fitted with a paddle attachment, beat the salted butter, cream cheese, and granulated sugar together on medium speed until the mixture is smooth and creamy.
- Add Egg and Almond Extract: With the mixer running on low, incorporate the egg followed by the almond extract until fully blended.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and ¼ cup of the powdered sugar evenly to distribute.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients mixture on low speed until the dough becomes smooth and consistent.
- Chill Dough: Remove the dough bowl from the mixer, cover it, and place it in the refrigerator for 30 minutes to firm up, making it easier to handle.
- Prepare Baking Sheet and Powdered Sugar: Line a large baking sheet with nonstick parchment paper. Pour the remaining ¼ cup powdered sugar into a shallow bowl for rolling the cookie dough.
- Shape and Roll Dough Balls: After chilling, use a 2-tablespoon cookie scoop to portion out dough balls. Immediately roll each dough ball completely in the powdered sugar to coat.
- Bake Cookies: Place the sugar-coated dough balls on the prepared baking sheet, spacing about 6 per sheet. Bake for 10-11 minutes until the tops are no longer wet and the edges appear firm. For extra gooey cookies, bake closer to 10 minutes.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- European style butter is recommended for better flavor and texture.
- To ensure the gooey texture, do not overbake; watch for the cookies to be set on the edges but still soft in the center.
- Chilling the dough helps prevent spreading and makes the dough easier to handle.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For variety, try using vanilla extract instead of almond extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
