Super Easy Gooey Christmas Butter Cookies to Sweeten Your Holidays
Learn how to make delicious Super Easy Gooey Christmas Butter Cookies. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 1/4 cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 1 cup unsalted butter, softened (Mama Lu always said to use the real deal for the best flavor)
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar (adds to the melt-in-your-mouth texture)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract (or the whole vanilla bean if you’re feeling fancy)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: 1/2 teaspoon ground cinnamon or nutmeg for a festive twist
Instructions
- Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep those cookies from sticking and to make cleanup a breeze.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light, fluffy, and pale—about 3 to 5 minutes with a hand mixer or stand mixer. This step is like the heart of the cookie, where you build softness and sweetness.
- Add the egg and vanilla extract to your creamed butter mixture. Mix just until combined; overmixing can make the cookies tough, and we want tender, not tough.
- In a separate bowl, whisk together the flour, salt, baking powder, and optional spices. This is where the dry meets the magic.
- Gradually add the dry ingredients into the wet ingredients. Mix on low speed or fold gently with a spatula until just combined. The dough should be soft and a little sticky—if it feels too dry, a teaspoon of milk helps, but don’t add too much.
- Using a tablespoon or small cookie scoop, drop dough onto your prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes. You’re looking for edges that are just turning golden, but centers that still look soft and slightly glossy. This is the key to gooey goodness—don’t overbake!
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. They’ll firm up just enough while staying delightfully gooey inside.
