What would the holidays be without cookies? Cookies and the holiday season go hand in hand. Not much beats the smell of baking cookies inside a warm kitchen on a cold winter’s day. Growing up, one of my favorite things about the holidays was eggnog. We only got it once a year, and we were only allowed 2 or 3 glasses total, but oh my was it ever delicious! Now as an adult, I’ve discovered a tasty way to enjoy that eggnog together with another seasonal favorite – cookies! Bake up a batch of my warm, soft Eggnog Gooey Butter Cookies!
Eggnog Gooey Butter Cookies Recipe
Yields: 1 1/2 dozen
What You Will Need to Make Eggnog Gooey Butter Cookies
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
How to Make Eggnog Gooey Butter Cookies
- Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the cream cheese and butter. Cream until smooth.
- Add the egg and nutmeg and mix well.
- Stir in the rum extract.
- Add the cake mix and baking powder and stir until all of the ingredients are well incorporated.
- Cover and chill for 30 minutes for easier handling.
- 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.
- 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.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
- Sprinkle additional powdered sugar on the cookies, if desired.
*Store in an airtight container for up to 2 weeks.
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Eggnog Gooey Butter Cookies
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
Instructions
- Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the cream cheese and butter. Cream until smooth.
- Add the egg and nutmeg and mix well.
- Stir in the rum extract.
- Add the cake mix and baking powder and stir until all of the ingredients are well incorporated.
- Cover and chill for 30 minutes for easier handling.
- 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.
- 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.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
- Sprinkle additional powdered sugar on the cookies, if desired.
- ENJOY!!
- *Store in an airtight container for up to 2 weeks.
Notes
Other delicious seasonal recipes!
Chocolate Peppermint Brownies
Hanukkah Surprise Cookies
Vanilla Butter Cookies
Do you have a favorite Christmas cookie recipe? Share with us in the comments below!
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