Let It Snow
A cookie that evokes the season
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
This is the ninth in our monthlong series, 12 Days of Cookies, featuring classic and inventive recipes from across the country.
Even if your part of the world isn’t covered with snow this holiday season, we’ve secured just the cookie to conjure images of frosted windowpanes. These downy butter cookies from St. Louis chef Gerard Craft and his former pastry chef Mathew Rice live up to their name. A favorite of Craft’s daughters, these sweet cookies glean their soft texture from the addition of glucose and get an initial coating of confectioners’ sugar before baking. Keep them stored in the refrigerator and dust with another layer of confectioners’ sugar before serving for an especially snow-kissed appearance.
Gooey Butter Cookies
Yield: 3 dozen cookies
Cook Time: 45 minutes
4½ cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1½ teaspoons kosher salt
1 pound cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2¼ cups granulated sugar
¼ cup glucose syrup (or an additional ¼ cup granulated sugar)
½ vanilla bean--halved lengthwise, seeds scraped away and reserved
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners' sugar, plus extra for serving