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    Home ยป Recipes ยป Cookies

    Gooey Butter Cookies (Made from Scratch!)

    March 10, 2022 By Sam 99 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of butter cookies, top image of plate full of cookies, bottom image of three cookies stacked

    These melt-in-your-mouth Gooey Butter Cookies are full of flavor and none of the preservatives that are in the traditional cake mix version. This recipe makes 3 dozen cookies in less than an hour. Recipe includes a how-to video!

    three vertically stacked gooey butter cookies on a white marble surface surrounded by other cookies and a milk jug in the background

    These gooey butter cookies are the less messy, more portable (and adorable) version of gooey butter cake. They’re a soft and chewy, beautifully flavored, melt-in-your-mouth dessert that is super simple to make, and I think you’re going to love them just as much as I do!

    Typically these cookies are made with a box of vanilla cake mix as the base. While cake mix has its place, today we’re baking completely from scratch. Rather than start with a box mix, I used my vanilla cake recipe as the base for today’s cookies.

    If reading that makes you panic, don’t! My homemade recipe is so easy and only takes a minute longer than the box mix version (the only extra step is whisking together the dry ingredients!). Once you taste them, you’ll never want to go back to the box-mix version–I promise.

    Let’s get to it!

    What You Need

    top-down view of ingredients for gooey butter cookies

    These cookies are simple to make, and I think you’ll find they taste much, much better than the cake mix version. Here are the key ingredients you’ll need:

    • Butter. This ingredient should come as no surprise! You’ll need one stick of softened, unsalted butter.
    • Cream cheese. Cream cheese helps create the gooey texture in these cookies and adds a subtle but important flavor to the finished product. Use the block-style cream cheese (not the kind in the tub!) and make sure it’s softened before you get started.
    • Vanilla. No, the measurement below is not a typo; you’re going to add a lot of vanilla to these cookies! To get that strong vanilla flavor that most boxed vanilla cake mixes have, we’ll be adding 1 ½ Tablespoons of vanilla extract.
    • Eggs. Your eggs should ideally be at room temperature so they incorporate nicely with the butter and cream cheese.
    • Flour. Stick with all-purpose flour, and make sure you know how to measure your flour properly, or your cookies may turn out dry.
    • Sugar. We’ll add granulated sugar to the cookies themselves, then roll them in powdered sugar just before baking.
    • Salt. Just a teaspoon helps to balance the sweetness and round out the flavor!

    SAM’S TIP: I know many of you don’t like cream cheese and may be hesitant to try this recipe when you see it listed under the ingredients. The good news is, these cookies don’t have an overwhelming cream cheese flavor. Instead, they have a strong vanilla flavor and a soft, gooey texture with just a hint of cream cheese–just like gooey butter cake!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Gooey Butter Cookies

    collage of four photos showing how to make gooey butter cookies from scratch
    1. Cream together the butter and cream cheese until well combined, then stir in eggs and vanilla.
    2. In a separate bowl, combine the dry ingredients, then gradually add the dry ingredients to the wet ingredients with your mixer on low speed. Cover the bowl with plastic wrap and chill for 30 minutes.
    3. Scoop the chilled dough into 1 ½ tablespoon sized balls, roll between your palms until smooth then roll through powdered sugar.
    4. Bake cookies for 10-12 minutes. Don’t over-bake, this will make the cookies dry and hard!

    SAM’S TIP: You can chill your dough for longer than 30 minutes, but just keep in mind that you may need to let it sit at room temperature for a little bit before it’s soft enough to scoop.

    neat rows of gooey butter cookies with crinkly, powdered sugar tops

    Frequently Asked Questions

    Where did gooey butter cookies come from?

    Gooey butter cookies are the cookie form of gooey butter cake, which originated in St. Louis. The creation of the cake itself was actually an accident, but it was so delicious that it became a hit!

    Why does this recipe call for so much vanilla?

    There’s extra vanilla in this recipe because the “original” cake mix version has a very strong vanilla flavor, and I wanted to replicate that. The end result has a great vanilla flavor tempered by rich cream cheese and no artificial, “fake-taste” like you’d get from the box!

    Can you freeze gooey butter cookies?

    Yes! These cookies can be frozen before or after baking. Just make sure to wrap them tightly before freezing.

    crinkly topped gooey butter cookies on a white plate

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    close-up view of three gooey butter cookies stacked on top of each other, with the top cookie missing a bite

    Gooey Butter Cookies (Made from Scratch!)

    These melt-in-your-mouth gooey butter cookies are full of flavor and none of the preservatives that are in the traditional cake mix version. This recipe makes 3 dozen cookies in less than an hour.
    Don't forget to watch the how-to video!
    4.86 from 78 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 11 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 56 minutes minutes
    Servings: 36 cookies
    Calories: 105kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup (113 g) unsalted butter softened
    • 8 oz (226 g) brick-style cream cheese softened
    • 2 large eggs room temperature preferred
    • 1 ½ Tablespoons vanilla extract (this is equivalent to 4 ½ teaspoons of vanilla extract)
    • 3 cups (375 g) all-purpose flour
    • 1 ½ cups (300 g) granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • Powdered sugar for rolling cookies

    Recommended Equipment

    • Mixing bowls
    • Baking sheet

    Instructions

    • In a large bowl, use an electric mixer to cream together butter and cream cheese until smooth and well-combined.
      ½ cup (113 g) unsalted butter, 8 oz (226 g) brick-style cream cheese
    • Stir in eggs and vanilla extract.
      1 ½ Tablespoons vanilla extract, 2 large eggs
    • In a separate bowl, whisk together flour, sugar, baking powder, and salt.
      3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt
    • With electric mixer on low-speed, gradually stir dry ingredients into butter/cream cheese mixture until completely combined.
    • Cover bowl with plastic wrap and place in refrigerator to chill for 30 minutes.
    • Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and set aside.
      Powdered sugar
    • Once dough has chilled, scoop by 1 ½ Tablespoon-sized ball and roll between your palms until smooth. Roll through powdered sugar until completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
    • Bake on 350F (175C) in center rack for 10-12 minutes. Allow cookies to cool completely on baking sheet before enjoying.

    Notes

    Storing

    Store cookies in an airtight container at room temperature for up to one week.

    Nutrition

    Serving: 1cookie | Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 34mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 42mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. BrandiV

      January 02, 2025 at 9:34 pm

      After reading the reviews of them both being flavorful I tweaked the recipe as I would with any other take it my own. They came out so beautiful and tasting like a soft fluffy cookie version of a rice crispy treat!!!!
      Here’s what I did…
      *Only used 1/2 block of creamcheese
      *Used 1c light brown sugar and 1/2c granulated sugar
      *Used 1-2tbsp of oatmilk (dough looked quite dry. Recommend using only 1tbsp tho.)
      *After dough is formed, I folded in sprinkles and half bag of white choc chips.
      **Kept everything else the same**
      Baked at 350 degrees for 14min. PERFECT!!!!! Hope this helps you all and you enjoy it! (Sorry to page owner)… just trying to help the ppl!! lol

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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