Eggnog Gooey Butter Cookies
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3.0
3 reviews
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Eggnog Gooey Butter Cookies
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Eggnog gooey butter cookies are just like they sound, gooey, buttery, chewy cookies, with a subtle eggnog flavor, finished with a sprinkling of fresh grated nutmeg!
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Ingredients
- 2 3/4 cups flour All-purpose; sea level up to 3000 feet, use 2 1/2 cups
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter salted or unsalted
- 4 oz cream cheese not fat free
- 1/2 cup sour cream Or Greek yogurt. I used Greek yogurt, full fat
- 1 1/4 cups cane sugar All natural
- 1 Large egg
- 1/3 cup eggnog full fat version
- 1 teaspoon vanilla extract
- powdered sugar for rolling
- Ingredients for Brown Butter Glaze if desired. See link below
- fresh grated nutmeg
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Instructions
- In a large mixing bowl, stir or whisk together the flour, baking powder, salt, cinnamon, nutmeg and set aside.
- Beat cream cheese, butter and sour cream (or Greek yogurt) with a mixer until creamy.
- With mixer on low, slowly pour in sugar and cream mixture until smooth, scraping down the sides occasionally, about 2-3 minutes. Add the egg, eggnog and vanilla mixing on low until combined.
- With the mixer on low/stir, gradually add the dry ingredients and mix until just combined. The dough will be very sticky, or gooey! Chill at least 30 minutes, longer if possible.
- Preheat the oven to 350F degrees; line a baking sheet with parchment paper or spray with non-stick spray. Using a small or medium cookie scoop, Form the dough into roughly 1-inch balls and roll in powdered sugar.
- I suggest you roll them all and place them all on one (lined) cookie sheet and return to fridge, pulling off only those you are baking. When baking place 2 inches apart on prepared cookie sheet.
- Bake for 10-12 minutes until edges have set and tops are just barely set, you don't want to over bake these cookies, they will firm up as they cool.
- Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
- If desired make up a batch of browned butter glaze and drizzle on top of cooled cookies, top cookies with a little fresh grated nutmeg.
Equipments used:
Notes
- The post is written with high altitude instructions, for sea level reduce the flour to 2 ½ cups.
- Store in airtight container on counter for up to 1 week or freeze up to 6 months.
Nutrition Information
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Serving
2cookies
Calories
127kcal
(6%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
109mg
(5%)
Potassium
31mg
(1%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
184IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30-40 cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 109mg | 5% |
| Potassium | 31mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
3.0
3 reviews
Average
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