Indulge in Gooey Butter Cookies, a bite-sized treat inspired by St. Louis gooey butter cake, featuring a soft, sugary exterior and a creamy, tangy cream cheese center. These Cream Cheese Cookies are perfect for holiday gifting, dessert boards, or a quick weeknight treat, ready in about 45 minutes. With a crackly, powdered sugar finish, Gooey Butter Cookies are as delightful to eat as they are easy to make. Let’s bake this irresistible dessert!
Ingredients for Gooey Butter Cookies
Here’s what you’ll need for Gooey Butter Cookies (makes ~24 cookies):
Dough:
- 1 box (15.25 oz/432g) yellow cake mix (e.g., Duncan Hines or Betty Crocker)
- ½ cup (115g) unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp (5ml) vanilla extract
Filling:
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp (5ml) vanilla extract
Coating:
- ½ cup (60g) powdered sugar, sifted
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Small cookie scoop or spoon
- Wire rack
Ingredient Tips
- Cake Mix: Yellow cake mix ensures a consistent, soft texture in Cream Cheese Cookies; trusted brands like Duncan Hines work best.
- Butter: Softened, not melted, for a smooth dough.
- Cream Cheese: Full-fat (e.g., Philadelphia) prevents a grainy filling.
- Egg: Room temperature for even mixing.
- Powdered Sugar: Sift for a smooth coating and crackly finish.
Directions for Gooey Butter Cookies
Let’s create these delightful Cream Cheese Cookies!
Prepare the Filling
- In a medium bowl, I beat 8 oz cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth.
- I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 20 minutes to firm up.
Make the Dough
- In a large bowl, I combine 1 box yellow cake mix, ½ cup softened butter, 1 egg, and 1 tsp vanilla extract.
- I mix with an electric mixer until a soft dough forms.
- I cover and chill the dough for 30 minutes for easier handling.
Shape the Cookies
- I scoop tablespoon-sized portions of dough and flatten slightly in my palm.
- I place a frozen cream cheese ball in the center, wrap the dough around it, and roll gently to seal.
- I roll each ball in ½ cup powdered sugar to coat.
Bake the Cookies
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- I place cookies 2 inches apart and bake for 11–13 minutes until the edges are set but centers are slightly soft.
- I let them cool on the tray for 5 minutes, then transfer to a wire rack.
Serve
- I serve Gooey Butter Cookies slightly warm, enjoying their soft, creamy centers and sugary crunch.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: ~45 minutes (plus chilling)
- Servings: 24 cookies (~30g per cookie)
- Calories: ~150 kcal per cookie
- Macros per Serving: 20g carbs, 2g protein, 7g fat, 0g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Gooey Butter Cookies
Try these twists on Cream Cheese Cookies:
- Lemon Zest: Add 1 tsp lemon zest to the filling for a citrusy tang, inspired by Layla Cooks’ Lemon Pistachio Truffles.
- Chocolate Chip: Mix ½ cup mini chocolate chips into the dough for extra indulgence.
- Gluten-Free: Use a gluten-free yellow cake mix for dietary needs.
- Spiced Up: Add ¼ tsp cinnamon to the dough for warmth.
- Nutty Crunch: Roll cookies in crushed almonds instead of powdered sugar before baking.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a light contrast.
- Enjoy with Layla Cooks’’ Coconut Cooler for a sweet pairing.
Storage
I store Gooey Butter Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For freezing, I freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 2 months. I bake from frozen, adding 1–2 minutes to the baking time.
Serving Tips
- Presentation: Display on a dessert board with Layla Cooks’ Easy Peanut Butter Cookies for variety.
- Garnish: Dust with extra powdered sugar or add a drizzle of melted chocolate.
- Pairing: Serve with coffee, milk, or Layla Cooks’ Grilled Lemon Herb Chicken for a unique twist.
- Portion Size: 1–2 cookies per serving for dessert; perfect for gifting.
- Occasions: Ideal for holidays, bake sales, or cozy evenings with Gooey Butter Cookies.
FAQs About Gooey Butter Cookies
Here are answers to common questions about making Gooey Butter Cookies:
Why are my cookies flat?
Chill the dough and filling for 30 minutes to prevent spreading.
Can I use reduced-fat cream cheese?
Full-fat cream cheese ensures a creamy, stable filling; reduced-fat may collapse.
Can I make these without cake mix?
Yes, but cake mix simplifies the recipe and ensures a consistent texture.
How do I prevent sticky dough?
Chill the dough and keep hands clean while shaping.
Can I freeze baked cookies?
Freeze unbaked dough balls instead; baked cookies may lose texture when frozen.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Gooey Butter Cookies are a soft, indulgent treat with a creamy cream cheese center, perfect for any occasion. Easy to make and endlessly customizable, they’re a crowd-pleaser that delivers big flavor in every bite. Try Gooey Butter Cookies and elevate your cookie game!
Gooey Butter Cookies
Ingredients
For the Dough:
- 1 box 15.25 oz/432g yellow cake mix (e.g., Duncan Hines or Betty Crocker)
- ½ cup 115g unsalted butter, softened
- 1 large egg room temperature
- 1 tsp 5ml vanilla extract
For the Filling:
- 8 oz 225g full-fat cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 tsp 5ml vanilla extract
Instructions
Prepare the Filling
- In a medium bowl, I beat 8 oz cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth. I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 20 minutes to firm up.
Make the Dough
- In a large bowl, I combine 1 box yellow cake mix, ½ cup softened butter, 1 egg, and 1 tsp vanilla extract. I mix with an electric mixer until a soft dough forms. I cover and chill the dough for 30 minutes for easier handling.
Shape the Cookies
- I scoop tablespoon-sized portions of dough and flatten slightly in my palm. I place a frozen cream cheese ball in the center, wrap the dough around it, and roll gently to seal. I roll each ball in ½ cup powdered sugar to coat.
Bake the Cookies
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I place cookies 2 inches apart and bake for 11–13 minutes until the edges are set but centers are slightly soft. I let them cool on the tray for 5 minutes, then transfer to a wire rack.
Serve
- I serve Gooey Butter Cookies slightly warm, enjoying their soft, creamy centers and sugary crunch.
Notes
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