Gluten Free Gooey Butter Cookies
These gluten-free cookies are soft with gooey centers and slightly crisp edges, making them a comforting treat for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup Butter, salted, room temperature adds richness
- 8 oz Cream Cheese, block style, room temperature contributes to softness
- 2 Large Eggs, room temperature binds ingredients
- 1 1/2 Tbsp Vanilla Extract enhances flavor
Dry Ingredients
- 2 3/4 cup King Arthur Measure for Measure Gluten Free Blend provides structure
- 1 1/2 cup Sugar sweetens cookies
- 2 tsp Baking Powder helps with leavening
- 1/2 tsp Salt balances sweetness; increase to 1 tsp if using unsalted butter
For Coating
- Powdered Sugar Powdered Sugar, to roll cookies in adds sweetness and texture
Instructions
Preparation
- Begin by creaming together the butter and cream cheese in a mixing bowl until thoroughly combined and smooth.
- Add in the eggs and vanilla extract, mixing well until everything is fully blended together.
- In a separate bowl, combine the gluten-free flour blend, sugar, baking powder, and salt. Whisk until well mixed.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until all is well combined to form a thick batter.
- Cover the dough and let it chill in the refrigerator for about an hour.
Baking
- Preheat your oven and prepare baking sheets with parchment paper.
- Once ready, use a spoon or cookie scoop to portion out the dough and roll it into balls, then coat each ball in powdered sugar.
- Place the sugar-coated dough balls on your prepared baking sheets, spacing them about two inches apart.
- Bake the cookies in the preheated oven until lightly golden around the edges, with slightly gooey centers.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Notes
Make sure the butter and cream cheese are at room temperature for easy creaming. Chilling the dough is crucial for maintaining shape. Consider adding chocolate chips or flavored extracts for variations.