Eggnog Gooey Butter Cookies {from scratch!}

Melt-in-your-mouth Eggnog Gooey Butter Cookies at their finest and from scratch. Buttery, light and tender-crumbed, sweetened just right and full of the classic eggnog flavors of rum or bourbon and nutmeg with a whisper of cinnamon. There’s no need to add eggnog to this particular cookie recipe as the cream cheese and extra egg yolk provide ample creaminess. Each nibble brings back fond memories of Christmas holidays past. And you just cannot have one—in fact, they’re Santa’s favorite cookies! Included is a scrumptious and irresistible gluten free variation. Add these scrumptious eggnog cookies to your holiday cookie tray and set some out for Santa on Christmas Eve with a tall glass of milk. Then, watch them quickly disappear!

It’s Christmas cookie baking time, my sweet friends. And, if you haven’t already, it is definitely time to complete your holiday baking list as well as start baking cookies early to freeze in order to reduce general holiday stress. With this suggestion in mind, I highly recommend adding this special cookie recipe to your holiday baking list!

Today I am happy to share yet another special variation of my original recipe for Gooey Butter Cookies made from scratch—Eggnog Gooey Butter Cookies—just in time for Christmas. As I have stated before, if you have never experienced Gooey Butter Cake, or a Gooey Butter Cookie made from scratch, you simply haven’t lived.

Ingredients

• 2½ cups (300 g) pure organic unbleached all-purpose flour, such as Hodgson Mill®
• 2 teaspoons (about 8 g) baking powder
• ¾ teaspoon (1.88 g) freshly grated organic whole nutmeg, plus extra for dusting
• ½ teaspoon (1.25 g) organic ground cinnamon
• 1 (8 oz/226 g) package organic cream cheese, such as Organic Valley®, softened
• ½ cup (1 stick/113 g) organic grass-fed unsalted butter, softened
• 1½ cups (300 g) organic granulated cane sugar
• 2 tablespoons (30 ml) bourbon or light rum
• 2 teaspoons (10 ml) pure vanilla extract
• ¼ teaspoon (1.25 ml) pure almond extract
• ½ teaspoon (2.4 g) fine-grain sea salt
• 1 large organic egg plus 1 large egg yolk (mine weighed 72 g w/o shells)
• 1½ cups (180 g) organic confectioners’ sugar, sifted, for rolling & dusting cookies

Directions

1. In a medium bowl, whisk together flour, baking powder and spices until well blended. Set aside.
2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, bourbon or rum, extracts and salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 2 minutes on medium speed. Do not skimp on this important step as it develops the structure of the cookies.
3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate for several hours or preferably overnight.
4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
5. ...............................

for full recipes please see : wickedgoodkitchen.com

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