Masters of kitchen
If you’ve ever tasted a classic Gooey Butter Cake, you know it’s a sweet, dense, melt-in-your-mouth kind of dessert that sticks with you—both literally and in memory. Born in St. Louis, Missouri, this rich cake was originally a happy baking accident in the 1930s. Over time, it became a regional treasure, and like most great recipes, it eventually inspired delicious spin-offs—like the delightful Gooey Butter Cake Cookies.
These cookies take everything you love about the original cake—the soft, gooey center and that buttery sweetness—and pack it into a bite-sized, handheld treat. They’re perfect for parties, potlucks, holiday trays, or whenever you need a feel-good dessert fast.
What sets them apart from typical cookies? It’s all about that pillowy texture, the creamy richness, and the easy prep. Thanks to a simple cake mix shortcut, these cookies are beginner-friendly and come together in no time. But don’t let the simplicity fool you—each bite delivers a flavor bomb of buttery bliss.
So, if you love cookies that are soft, slightly chewy, and sweet enough to make you smile, you’re going to fall in love with this St. Louis classic turned cookie. Let’s dive in and make some gooey magic!
Key Ingredients Breakdown
Part of the charm of gooey butter cake cookies is their minimal ingredient list. Here’s a quick rundown of the all-stars that make these cookies so irresistible:
-
Yellow Cake Mix: This is the backbone of the recipe. It saves time, adds sweetness, and delivers that nostalgic flavor and light golden color.
-
Cream Cheese: Use full-fat cream cheese for the richest, creamiest result. It adds that signature “gooey” texture and a subtle tang that balances the sweetness.
-
Butter: Unsalted butter adds moisture and depth of flavor. Melted or softened, it blends easily with the cream cheese for a smooth, rich base.
-
Powdered Sugar: This isn’t just for sweetness—it’s also what gives these cookies their crackled, bakery-style look. You’ll roll the dough in it before baking.
-
Eggs: Essential for binding and creating the cookie’s tender crumb. Stick to large eggs for best results.
Optional Flavor Boosters:
-
A splash of vanilla for warmth
-
A touch of almond extract for a nutty twist
-
Fresh lemon zest if using lemon cake mix for a zingy brightness
Pro Tip: Always go for full-fat cream cheese. The texture and flavor simply aren’t the same with low-fat versions!
Equipment You’ll Need
You don’t need fancy tools to make gooey butter cake cookies—just a few kitchen basics:
-
Mixing Bowls: One large for mixing, and one smaller for powdered sugar.
-
Hand Mixer or Stand Mixer: A stand mixer makes things quicker, but a hand mixer works just fine too.
-
Cookie Scoop or Spoon: This helps portion the dough evenly and keeps your hands a little cleaner.
-
Parchment Paper or Silicone Baking Mat: Prevents sticking and helps with even browning.
-
Cooling Rack: Keeps the bottoms from becoming soggy and helps the cookies cool evenly.
That’s it—you’re ready to bake like a pro!
Step-by-Step: How to Make Gooey Butter Cake Cookies
These cookies are a breeze to make. Here’s a detailed step-by-step guide to help you nail the texture every time:
Step 1: Soften the Butter and Cream Cheese
Start by letting your butter and cream cheese sit at room temperature for about 30–45 minutes. This step is crucial—softened ingredients blend smoother, making a lighter, creamier dough.
Step 2: Beat Until Smooth
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter together until smooth and fluffy. This should take about 2 minutes.
Step 3: Add Eggs and Cake Mix
Crack in the eggs, then add the cake mix. Mix just until everything is combined—don’t overmix. The dough will be sticky and thick (that’s normal!).
Step 4: Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up so the cookies don’t spread too much while baking.
Baking Tip: If you’re short on time, pop the dough in the freezer for 15–20 minutes instead.
Step 5: Roll and Sugar
Scoop about 1 tablespoon of dough, roll it into a ball, and coat generously in powdered sugar. Place them on a parchment-lined baking sheet, spaced 2 inches apart.
Step 6: Bake and Cool
Bake at 350°F (175°C) for 10–12 minutes. The edges should be set, but the centers will still look a little soft—that’s what gives them their gooey magic! Let the cookies cool on the tray for 5 minutes before transferring to a rack.
Flavor Variations to Try
Once you master the base recipe, the possibilities are endless. Here are some delicious twists to try:
Lemon Gooey Cookies
Swap yellow cake mix for lemon cake mix and add a teaspoon of fresh lemon zest. These are bright, citrusy, and perfect for spring or summer.
Chocolate Lovers
Use devil’s food cake mix instead of yellow. Stir in ½ cup of mini chocolate chips for an ultra-rich chocolate treat.
Holiday Twist
Try red velvet cake mix with white chocolate chips for a festive cookie that’s perfect for Christmas or Valentine’s Day. Add a few sprinkles on top before baking for an extra pop.
Birthday Style
Use a vanilla or funfetti cake mix and fold in rainbow sprinkles. These are a huge hit with kids—and adults who love a bit of nostalgia.
You can also experiment with flavored extracts like almond, coconut, or peppermint depending on the season.
How to Store & Freeze Gooey Butter Cake Cookies
Once you’ve baked a batch of these soft, buttery delights, it’s important to know how to keep them tasting fresh.
At Room Temperature:
Place fully cooled cookies in an airtight container and store at room temp for 3 to 4 days. If stacking, separate layers with parchment or wax paper to prevent sticking.
In the Freezer (Baked):
These cookies freeze beautifully! Let them cool completely, then arrange in a single layer on a parchment-lined tray. Once frozen, transfer to a freezer-safe container or zip-top bag. They’ll stay good for up to 2 months.
In the Freezer (Unbaked Dough):
You can also freeze the dough balls. Scoop and roll in powdered sugar first, then flash-freeze on a tray for 30 minutes. Once firm, move them to a freezer bag. When ready to bake, no need to thaw—just add 1–2 extra minutes to the bake time.
Freezer Tip: Flash-freezing prevents the dough from clumping together so you can grab just what you need later!
Expert Tips for Perfect Gooey Cookies Every Time
Even though this recipe is super beginner-friendly, a few insider tips will help take your cookies from good to unforgettable.
-
Don’t overbake. The edges should look set, but the centers should be slightly underdone when you pull them out. They’ll finish cooking on the baking sheet.
-
Use a cookie scoop. This keeps your cookies uniform in size and ensures even baking.
-
Roll in powdered sugar twice. For that classic crackled finish, roll once, then again right before baking.
-
Chill the dough. A 30–60 minute chill makes the dough easier to handle and prevents spreading.
-
Press lightly before baking. If you like a flatter, crinkle-top cookie, press the tops gently with your palm or the bottom of a glass before baking.
Texture Trick: For a gooier cookie, slightly underbake and let cool on the sheet. For a firmer bite, bake an extra minute or two.
Master these, and you’ll bake like a cookie pro every time.
What to Serve With These Cookies
These cookies are amazing straight from the cooling rack, but they shine even more when paired with the right treats.
-
Classic Pairings: A glass of cold milk or a cup of hot coffee brings out the creamy richness of the cookies.
-
Elegant Dessert: Serve with a scoop of vanilla bean ice cream and a handful of fresh berries for an effortless, gourmet-style dessert.
-
Holiday Favorites: Add them to a festive cookie tray with peppermint bark, gingerbread men, or chocolate crinkle cookies.
-
Party Platter Idea: Arrange on a platter with mini brownies and cake pops for a crowd-pleasing dessert bar.
These cookies are versatile, delightful, and right at home from weeknight treats to special occasions.
Common Mistakes to Avoid
Even the easiest cookie recipes can go sideways if you’re not careful. Here are the top mistakes to avoid:
-
Using low-fat cream cheese: Always go for full-fat. The reduced-fat kind has too much moisture and not enough richness, which affects texture and flavor.
-
Skipping the chill time: Warm dough spreads too much, leading to flat cookies that lose their soft centers.
-
Overbaking: These cookies are meant to be gooey! Pull them out when the edges are firm but the centers still look slightly underdone.
-
Adding mix-ins without adjusting texture: If you stir in chocolate chips, nuts, or candy, make sure to measure properly and keep the dough firm by adjusting chill time or reducing moisture elsewhere.
Baking Reminder: Less is more when it comes to oven time. Trust the process—gooey is the goal!
FAQs About Gooey Butter Cake Cookies
Can I use any flavor of cake mix?
Yes! While yellow cake mix is the classic go-to, you can experiment with chocolate, strawberry, lemon, spice cake, red velvet—you name it! Just be sure it’s a standard 15.25 oz box.
Do I have to refrigerate the dough?
Technically no, but it’s highly recommended. Chilling makes the dough easier to handle, enhances flavor, and prevents cookies from spreading too thin.
Why are my gooey cookies flat?
Flat cookies usually result from warm dough, too much butter, or not enough chill time. Always measure your ingredients accurately and chill the dough.
Can I make these gluten-free?
Absolutely! Just substitute with a gluten-free cake mix from a trusted brand like Betty Crocker or King Arthur. Everything else stays the same.
What’s the difference between gooey butter cookies and cream cheese cookies?
They’re similar, but gooey butter cookies are richer and more decadent. Thanks to the cake mix, they have a softer texture and that signature melt-in-your-mouth feel that cream cheese cookies don’t always achieve.
Gooey Butter Cake Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Silicone spatula
- Cookie scoop or spoon
- Parchment paper or silicone baking mat
- Baking sheet
- Wire cooling rack
Ingredients
- 1 box 15.25 oz yellow cake mix
- 8 oz full-fat cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract optional
- ½ cup powdered sugar for rolling
Instructions
- In a large bowl, beat the softened cream cheese and butter until smooth and fluffy.
- Add the egg and vanilla extract (if using), and mix until well combined.
- Gradually add the cake mix and beat until fully incorporated. The dough will be thick and sticky.
- Cover and chill the dough for 30–60 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each ball in powdered sugar until fully coated.
- Place on baking sheet, spacing 2 inches apart. Optional: Gently press tops for flatter cookies.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat cream cheese for the best gooey texture—low-fat versions can lead to watery or dry cookies.
- Try flavor variations like lemon cake mix with zest, red velvet with white chocolate chips, or devil’s food cake with mini chocolate chips.
- For freezer-friendly prep, roll and flash-freeze dough balls before storing in bags.
- Don’t overbake—pull them out when the centers still look slightly underdone.
Nutrition
