Eggnog Gooey Butter Cookies (from scratch!

• Refrigerated

  • 1 Egg plus, large organic

• Baking & Spices

  • 2 1/2 cups All-purpose flour, pure organic unbleached
  • 1/4 tsp Almond extract, pure
  • 2 tsp Baking powder
  • 1 1/2 cups Cane sugar, organic granulated
  • 1/2 tsp Cinnamon, organic ground
  • 1 1/2 cups Confectioners' sugar, organic
  • 3/4 tsp Nutmeg, organic whole
  • 1/2 tsp Sea salt, fine-grain
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 (8-ounce/226-gram package organic cream cheese, organic
  • 1/2 cup Butter, organic grass-fed unsalted

• Beer, Wine & Liquor

  • 2 tbsp Bourbon or light rum

Found on wickedgoodkitchen.com

Description

Ingredients

• 2½ cups (300 grams) pure organic unbleached all-purpose flour, such as Hodgson Mill®
• 2 teaspoons (about 8 grams) baking powder
• ¾ teaspoon freshly grated organic whole nutmeg, plus extra for dusting
• ½ teaspoon organic ground cinnamon
• 1 (8-ounce/226-gram) package organic cream cheese, such as Organic Valley®, softened
• ½ cup (1 stick/113 grams) organic grass-fed unsalted butter, softened
• 1½ cups (300 grams) 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 fine-grain sea salt
• 1 large organic egg plus 1 large egg yolk (mine weighed 72 grams w/o shells)
• 1½ cups (180 grams) organic confectioners’ sugar, sifted, for rolling & dusting cookies

Directions

• In a medium bowl, whisk together flour, baking powder and spices until well blended. Set aside.
• 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.
• 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.
• Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
• Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
• Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
• Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
• Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. If desired, while cookies are still warm, dust with freshly grated nutmeg. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
• If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies lightly with additional confectioners’ sugar and, if desired, freshly grated nutmeg. Serve cookies chilled or at room temperature.