A Chef’s Note 

The gooey butter cookie is a masterclass in texture. It should be soft, impossibly rich, and decadent. The challenge is achieving this without it being overly sweet or heavy. Our Maslin flour, with its unique blend of heritage grains, provides the perfect structure—a tender crumb that holds the gooey, buttery center perfectly. This isn't just a cookie; it's an experience in pure, melt-in-your-mouth indulgence.

Ingredients

• ½ cup (113g) salted butter, room temperature
• 8 oz (227g) cream cheese, room temperature
• 1 ½ cups (300g) granulated sugar
• 1 large egg, room temperature
• 1 tsp almond extract
• 2 ¼ cups (270g) 40 Century Maslin Flour
• 1 tbsp baking powder
• ½ cup (57g) powdered sugar, divided for mixing and rolling

Method 

Step 1 – Create the Creamed Base. 

In a stand mixer with the paddle attachment, beat the butter, cream cheese, and granulated sugar until completely smooth and creamy.

Step 2 – Add Wet Ingredients. 

With the mixer running on low, add the egg, followed by the almond extract. Mix until just combined.

Step 3 – Combine Dry Ingredients. 

In a separate bowl, whisk together the Maslin flour, baking powder, and ¼ cup of the powdered sugar.

Step 4 – Bring the Dough Together. 

With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix until a smooth dough forms, being careful not to overwork it.

Step 5 – Chill the Dough. 

Cover the bowl and refrigerate for at least 30 minutes. This step is crucial for the perfect texture and prevents the cookies from spreading too much.

Step 6 – Shape and Bake. 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the remaining ¼ cup of powdered sugar in a shallow bowl. Scoop 2-tablespoon-sized balls of chilled dough and roll them generously in the powdered sugar to coat. Place them on the prepared baking sheet.

Step 7 – The Bake. 

Bake for 10-11 minutes. The cookies are done when the tops are no longer wet and the edges are set. For an extra gooey center, pull them at the 10-minute mark. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Chef’s Tip 

The quality of your butter matters here. Using a European-style butter with a higher fat content will result in an even richer, more decadent cookie. Don't skip the chilling step—it's the secret to that perfect gooey texture.

Why Maslin? 

Our Maslin flour is a blend of heritage grains grown in systems that build soil health and promote biodiversity. Choosing it is about more than just superior flavor and texture—it’s about crafting a delicious future, one cookie at a time.