Eggnog Gooey Butter Cookies
Perfect for the holiday season, these Eggnog Gooey Butter Cookies will have your kitchen smelling amazing, and your guests asking for more!
brick of cream cheese
softened at room temperature
1 stick, softened at room temperature
Pillsbury Golden Butter cake mix
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.
The total time includes 30 minutes in the fridge to make the dough easier to handle.