Eggnog is a traditional staple of the Holiday season. Gooey Butter Cake is a St. Louis specialty and OH MY GOSH is it good! Get the richness of the gooey butter cake made even richer with the eggnog flavor. It doesn’t have any alcohol in it, but you will want a big glass of milk or a cup of coffee when you enjoy a few of these. The recipe is super easy, and the dough can be made the day before and kept chilled till ready to bake. Let the little ones help roll the balls. Yummy and Fun!
Eggnog Gooey Butter Cookies
Yields: 1 1/2 dozen
Ingredients:
8 oz brick of cream cheese, softened at room temperature
1/2 cup butter (1 stick), softened at room temperature
1 large egg
1 teaspoon ground nutmeg
2 teaspoons rum extract
1 Pillsbury Golden Butter cake mix
2 teaspoons baking powder
1/2 cup powdered sugar
Directions:
1. Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add the cream cheese and butter. Cream until smooth.
3. Add the egg and nutmeg and mix well.
4. Stir in the rum extract.
5. Add the cake mix and baking powder and stir until all of the ingredients are well incorporated.
6. Cover and chill for at least 30 minutes for easier handling. TIMESAVER: You can make this dough the day before if you like!
7. Once chilled, roll the cookie dough into 2 inch balls, and then roll them in powdered sugar. Place on the lined baking sheet, at least 2 inches apart.
8. Bake at 350° for 10-12 minutes. Do not allow the cookies to brown. They should be soft and a bit gooey on top when you take them out of the oven.
9. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Sprinkle additional powdered sugar on the cookies, if desired.
11. ENJOY!!
*Store in an airtight container for up to 2 weeks.
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