Six Pastry Chef Secrets to Perfect Holiday Cookies

The gooey butter cookie has to be my favorite cookie to make and quickly devour. The secret is not to over bake them. They are so soft and pillowy with the richness of cream cheese and butter. I had a hard time finding a recipe that didn't use a box mix, so I made one up myself. I introduced them to the state of Colorado when I was working at the Four Seasons in Vail and they remain on the menu to this day. They were quickly embraced and called everything from an ooey gooey cookie to a St. Louis butter cookie. They are sure to be a hit at any holiday party.

The end result. | Mary Boehne

  • 1 cup cream cheese
  • ½ cup butter
  • 1 large egg
  • 7 oz sugar
  • 10 oz flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla
  • powdered sugar for rolling

Preheat oven to 350F.

Combine flour, salt, and baking powder.

Blend together cream cheese and butter. Add sugar and continue to mix one minute. Mix in the egg, add vanilla. Blend in dry ingredients just until combined. Allow dough to rest in refrigerator for one hour.

Scoop cookies and roll in powdered sugar. Place on sheet trays and bake 10-12 minutes until dough is still slightly gooey, but powdered sugar is crackly on top.


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