Gooey Butter Cookies (recipe by Mathew Rice of Nightwood Restaurant)
- 4 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 pound cream cheese
- 2 sticks unsalted butter
- 1/2 vanilla bean, scraped (optional (Tim thinks it is optional, but important))
- 3 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Confectioner’s sugar for rolling and dusting
Stir together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer with the paddle attachment, cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy. Add the eggs and vanilla extract.
Incorporate the flour mixture. Chill for at least 30 minutes. Scoop roughly 1-ounce balls and toss in the confectioner’s sugar. Place on a baking sheet, lined with parchment, a couple of inches apart. Bake at 325° F until they spread and puff slightly, about 12-16 minutes. They will be really soft in the center. If they start to brown, they’ve gone too far. Cool to room temperature.
The recipe recommended refrigerating them from here and I was skeptical but decided to try it and they were even better cold! Try them both ways and see which you prefer.
