Christmas Ooey Gooey Butter Cookies: 24 Chewy Delights

Chewy tender gooey butter cookies with sprinkles.

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In a medium bowl, add the cream cheese and butter. Beat together with an electric hand mixer until fluffy, about 30 seconds.
Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
Next, add the vanilla, whole egg, and 1 egg yolk. Beat until combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
Finally, stir in the sprinkles.
Chill the dough in the fridge for 60 minutes. This is not optional.
Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
Have the powdered sugar ready in a shallow bowl nearby.
Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough heavily into the powdered sugar before placing them evenly on the baking sheet.
Bake for 14 minutes. Keep a close eye on these cookies–they should not brown in the oven. The top of the cookies will be puffed and slightly wet. Repeat with the remaining dough for a total of 2 bakes. Rinse the baking sheet between batches to cool it.
Let the cookies cool completely on the baking sheet before serving.