Eggnog gooey butter cookies are just like they sound, gooey, buttery, chewy cookies, with a subtle eggnog flavor, finished with a sprinkling of fresh grated nutmeg!
In a large mixing bowl, stir or whisk together the flour, baking powder, salt, cinnamon, nutmeg and set aside.
Beat cream cheese, butter and sour cream (or Greek yogurt) with a mixer until creamy.
With mixer on low, slowly pour in sugar and cream mixture until smooth, scraping down the sides occasionally, about 2-3 minutes. Add the egg, eggnog and vanilla mixing on low until combined.
With the mixer on low/stir, gradually add the dry ingredients and mix until just combined. The dough will be very sticky, or gooey! Chill at least 30 minutes, longer if possible.
Preheat the oven to 350F degrees; line a baking sheet with parchment paper or spray with non-stick spray. Using a small or medium cookie scoop, Form the dough into roughly 1-inch balls and roll in powdered sugar.
I suggest you roll them all and place them all on one (lined) cookie sheet and return to fridge, pulling off only those you are baking. When baking place 2 inches apart on prepared cookie sheet.
Bake for 10-12 minutes until edges have set and tops are just barely set, you don't want to over bake these cookies, they will firm up as they cool.
Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
If desired make up a batch of browned butter glaze and drizzle on top of cooled cookies, top cookies with a little fresh grated nutmeg.
Notes
The post is written with high altitude instructions, for sea level reduce the flour to 2 ½ cups.Store in airtight container on counter for up to 1 week or freeze up to 6 months.