Eggnog Gooey Butter Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese

• Beer, Wine & Liquor

  • 1/3 cup Eggnog

Found on abajillianrecipes.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter
• 8 ounces cream cheese
• 1 1/4 cups sugar
• 1 egg
• 1/3 cup eggnog
• 1 teaspoon vanilla
• Powdered sugar, for rolling

Directions

• In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter together. Add sugar and cream together until mixture is smooth, scraping down the sides and bottom of the bowl as needed. Beat in the egg, followed by the eggnog and vanilla. Gradually add in the dry ingredients and mix until combined. Chill dough for at least 30 minutes. Preheat oven the 350F degrees; line a baking sheet with parchment paper or spray with nonstick cooking spray. Once dough has chilled, form into one-inch balls and roll in powdered sugar. Place onto prepared baking sheet, about two-inches apart. Bake for 10-12 minutes, or until puffy and edges have set and tops are just set. They may looked slightly undercooked, but they will firm up as they cool. Allow cookies to cool on baking sheet for about 10 to 15 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.