Chef notes
Gooey butter cake is a famous St. Louis dessert that embodies the sweetness of Missourians. What has always amazed me is how people love and crave this unique dessert. So much so, that it has inspired many variations over the years, like these cookies. These creamy and indulgent cookies are tender, rich and have a slightly gooey center. They are a true taste of Missouri in one decadent bite.
Technique tip: Use room temperature ingredients to achieve a silky and fluffy dough. Do your best not to overbake these cookies, as you want a chewy texture and slightly gooey center. Salted butter adds more flavor depth and compliments the sweetness of the cookie.
Ingredients
- 1/2 cup salted butter, room temperature
- 1 cup (8-ounce package) full-fat cream cheese, room temperature
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2½ teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 tablespoon cornstarch
- 1 cup powdered sugar for rolling cookies
Preparation
1.Place butter and cream cheese into a stand mixer fitted with the paddle attachment. Beat using medium speed until smooth and combined.
2.Add granulated sugar and beat on medium speed for 3 minutes, until the dough becomes fluffy and pale.
3.Scrape down the sides and bottom of the bowl. Then add two eggs and vanilla extract. Beat on medium-high speed for 2 additional minutes.
4.In a large bowl, whisk together the flour, salt, baking powder and cornstarch.
5.Scrape the bowl. Turn the mixer to the lowest speed and gradually add in the dry ingredients. Mix until combined and do not overmix the dough.
6.Cover the bowl with plastic wrap and set in the fridge to chill for 30 minutes.
7.Preheat the oven to 350 F. Line a baking sheet with parchment paper.
8.Measure out 1½ tablespoons of cookie dough rounds and roll with your hands to form a ball. If the dough is too sticky, dust your hands lightly with powdered sugar.
9.Roll each dough ball in the powdered sugar. This will create the unique cracking effect on top of the cookie. Place on a cookie sheet, leaving 2 inches between the cookies for spreading.
10.Bake on the center rack of the oven for 8 to 10 minutes.
11.Allow cookies to cool on the cookie sheet for about 2 minutes before removing them to wire racks.
12.Repeat with remaining dough. Cookies may be served warm or at room temperature.
