Guys, go make these Gooey Butter Cookies this weekend! They aren’t your typical Christmas fare, but they smell heavenly and have the most delightful texture: crispy on the outside, yielding to a soft-crumbed center. The girls moaned over them yesterday and fought over who would be responsible for ensuring everyone else in the apartment didn’t eat them all. Good signs, right?
Shaping the cookies is a bit of a hassle as the dough is as described: incredibly gooey. Make sure to chill for at least 30 minutes but you’ll probably want to wait longer, or pop the dough into the freezer for a bit. I didn’t have any problems removing these from the cookie sheet without chilling (but then I didn’t use parchment so that might have changed things) and we’ve been eating them at room temperature with no complaints. However, I’ll pop some in the fridge now for purely scientific purposes.
ETA: Cookies from the fridge are denser and slightly chewy. They seem to be a bit tangier. I still prefer them at room temperature. Just remember, if you decide to chill them, wrap them up well as they will quickly pick up fridge smells otherwise.