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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- 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
-
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!!
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*Store in an airtight container for up to 2 weeks.
The total time includes 30 minutes in the fridge to make the dough easier to handle.
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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