Let me tell you about these gooey butter cookies that have been my secret weapon at family gatherings for years. One bite of these heavenly treats and you'll understand the obsession - that moment when the powdered sugar exterior gives way to a center that's somehow both cakey and fudgy at the same time. Pure magic!
These aren't just ordinary cookies. Born from St. Louis tradition, these gooey butter cookies transform that famous cake into handheld bites of bliss that anyone can make. The best part? You can whip them up from scratch for that homemade touch or use a cake mix shortcut when time is tight.
Why You'll Love This Gooey Butter Cookies
You know those recipes that somehow feel like they've been in your family for generations, even the first time you make them? That's exactly what these gooey butter cookies are for me. When I first tried making these St. Louis gooey butter cookies from scratch, I was shocked at how something so simple could taste so incredible.
What makes this recipe stand out is its versatility. Not in the mood to measure out flour and baking powder? The gooey butter cookies with cake mix version is a game-changer for busy days. I've tested both Betty Crocker and store brand mixes, and they all work beautifully (though I slightly prefer the yellow cake mix version for that perfect buttery flavor).
These cookies strike that perfect balance - impressive enough for holiday cookie exchanges (the Christmas ooey gooey butter cookies with festive sprinkles are always the first to disappear), yet easy enough for a random Tuesday night sweet craving. And unlike fussy cookies that dry out quickly, these actually get better after a day as the flavors meld together.
Even if you've never considered yourself a baker, you can nail these cookies without cake mix or with it - either way, they turn out perfect every time. That's why they've become my go-to recipe when I need something foolproof but still special enough to make people ask, "Can I please have this recipe?"
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Ingredients
For Classic Gooey Butter Cookies (From Scratch):
- Cream cheese, softened
- (1 stick) unsalted butter, room temperature
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar (for rolling)
For Ooey Gooey Butter Cookies with Cake Mix:
- Cream cheese, softened
- (1 stick) unsalted butter, room temperature
- Egg
- Vanilla extract
- (15.25 oz) yellow cake mix
- Powdered sugar (for rolling)
See recipe card for quantities.
How To Make Gooey Butter Cookies
Ready to make the most irresistible gooey butter cookies? I've broken down both the from-scratch method and the quick cake mix version into easy-to-follow steps. Choose your preferred approach and get ready for cookie perfection!
Gooey Butter Cookies From Scratch
Step 1: Cream the butter and cream cheese
- Beat 8 oz softened cream cheese and ½ cup room temperature butter in a large bowl until completely smooth (about 2 minutes).
- Add 1½ cups granulated sugar and continue beating until light and fluffy (3-4 minutes more).
Step 2: Add wet ingredients
- Mix in 2 eggs one at a time, beating well after each addition.
- Stir in 2 teaspoons vanilla extract until fully incorporated.
Step 3: Combine dry ingredients
- Whisk together 2¼ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a separate bowl.
Step 4: Form the dough
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Stop mixing as soon as no dry streaks remain - this St. Louis gooey butter cookies recipe works best when not overmixed!
Step 5: Chill
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- This crucial step helps develop flavor and ensures your gooey butter cookies without cake mix won't spread too much during baking.
Step 6: Prepare for baking
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Pour 1 cup powdered sugar into a shallow bowl.
Step 7: Shape and coat cookies
- Scoop chilled dough into 1-inch balls (a cookie scoop works perfectly here).
- Roll each ball generously in powdered sugar until completely coated.
- Place on prepared baking sheets, spacing about 2 inches apart.
Step 8: Bake to perfection
- Bake for 10-12 minutes until edges are set but centers still look slightly underbaked.
- Don't overbake! The secret to true gooey butter cookie texture is taking them out when they still look a bit soft in the middle.
Step 9: Cool and enjoy
- Let cookies rest on baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Ooey Gooey Butter Cookies With Cake Mix
Step 1: Mix wet ingredients
- Beat 8 oz softened cream cheese and ½ cup room temperature butter until smooth and creamy.
- Add 1 egg and 1 teaspoon vanilla extract, mixing until well combined.
Step 2: Add cake mix
- Gradually add 1 box yellow cake mix (Betty Crocker works wonderfully!), mixing on low speed until just incorporated.
- The dough will be soft and somewhat sticky.
Step 3: Chill the dough
- Refrigerate dough for at least 1 hour to make it easier to handle.
- Even these gooey butter cookies with cake mix need chilling time for best results!
Step 4: Prepare for baking
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Place 1 cup powdered sugar in a shallow bowl.
Step 5: Shape and coat
- Scoop dough into 1-inch balls.
- Roll each ball in powdered sugar until thoroughly coated.
- Arrange on prepared baking sheets, leaving space between cookies.
Step 6: Bake
- Bake for 9-11 minutes until edges are set but centers still appear slightly soft.
- For true ooey gooey butter cookies cake mix texture, be careful not to overbake.
Step 7: Cool and serve
- Let cookies cool on baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Substitutions
Cream Cheese Alternatives:
- For dairy-free: Use dairy-free cream cheese (like Tofutti or Kite Hill)
- In a pinch: Greek yogurt can replace up to half the cream cheese, though texture will be slightly different
Butter Substitutions:
- For dairy-free: Use plant-based butter sticks (not spread) like Earth Balance or Miyoko's
- For a different flavor: Replace half the butter with coconut oil for subtle tropical notes
Flour Options:
- For gluten-free gooey butter cookies: Use a 1:1 gluten-free flour blend with xanthan gum
- For cake mix version: Use any gluten-free yellow cake mix for gooey butter cookies without gluten
Sugar Alternatives:
- For less processed options: Replace granulated sugar with coconut sugar (note: this will darken the cookies)
- For the powdered sugar coating: Use monk fruit powdered sweetener for a lower-sugar option
Variations
Flavor Twists:
- Add 1 teaspoon almond extract for a nutty variation
- Mix in 2 tablespoons lemon zest for bright citrus flavor
- Incorporate 1 teaspoon cinnamon for warm, spiced gooey butter cookies
Mix-In Ideas:
- Fold in ½ cup mini chocolate chips for chocolate chip gooey butter cookies
- Add ⅓ cup sprinkles for a funfetti version of ooey gooey butter cookies
- Mix in ½ cup finely chopped nuts for added texture
Cake Mix Variations:
- Try chocolate cake mix for chocolate gooey butter cookies
- Use strawberry cake mix for a fruity twist
- Experiment with spice cake mix for gooey butter cake cookies with warm spices
Holiday Specials:
- For Christmas ooey gooey butter cookies: Add crushed peppermint and red/green sprinkles
- For fall: Add pumpkin pie spice and substitute ¼ cup pumpkin puree for one egg
Equipment
- Large mixing bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small bowl (for powdered sugar)
- Cookie scoop or tablespoon
- Cooling rack
Storage
The good news? These gooey butter cookies are just as delicious the next day (if they last that long!). Here's how to keep them fresh and enjoy them later:
Room Temperature Storage
Store your gooey butter cookies in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. They'll stay perfectly soft and chewy for up to 5 days. The cream cheese in the recipe actually helps them retain moisture longer than typical cookies.
Can I refrigerate gooey butter cookies?
While you can refrigerate these cookies, it's not necessary and might actually make them firmer than ideal. If you do refrigerate them, let them come to room temperature for about 20 minutes before serving to restore that perfect gooey texture.
What to Serve It With
These gooey butter cookies are already show-stoppers on their own, but pairing them with complementary flavors can elevate your dessert experience to new heights!
For a cozy afternoon treat, serve these St. Louis-inspired delights with a hot beverage that balances their sweetness. A rich, dark coffee provides the perfect bitter contrast to the cookies' buttery decadence. For non-coffee drinkers, try a spiced chai tea or even a classic cup of hot chocolate with a splash of amaretto for grown-up gatherings.
During the holidays, these ooey gooey butter cookies become part of a spectacular cookie platter alongside other festive favorites like chocolate crinkles, thumbprint cookies, and classic shortbread. The contrast in textures and flavors creates a memorable dessert spread that guests will rave about.
For an elevated dessert, transform these cookies into a simple yet impressive ice cream sandwich. Place a small scoop of vanilla bean ice cream between two completely cooled cookies and freeze for 30 minutes before serving. You can also crumble the cookies over vanilla pudding or use them as the base for a quick no-bake cheesecake parfait.
Top Tip
Don't skip the chilling time! This is absolutely crucial for these cookies. The dough needs time to firm up in the refrigerator (at least 2 hours, preferably overnight) to prevent excessive spreading and to develop that perfect texture. If you try to bake the cookies with unchilled dough, they'll spread too thin and lose that signature gooey center that makes them special.
Grandmama's Magic Touch
My grandmother's St. Louis gooey butter cookies were legendary in our neighborhood. Her secret? She'd add an extra teaspoon of vanilla and a tiny pinch of salt to her gooey butter cookies from scratch. "It's all about balance," she'd say with a wink as she folded the ingredients with a wooden spoon - never an electric mixer for the final mix.
The real magic happened during baking. Grandma would pull these ooey gooey butter cookies out when they still looked underbaked, explaining, "Cookies continue baking on the sheet, dear. Patience makes perfection." She was right - this technique creates that heavenly center that made her Christmas ooey gooey butter cookies the first to disappear at holiday gatherings.
For the authentic taste of Grandma's gooey butter cookie recipe, try her "double roll" method: roll each dough ball in powdered sugar, press slightly, then roll again for an extra-thick coating that crackles beautifully. I'd love to hear if this technique transforms your cookies too!
FAQ
What are gooey butter cookies?
Gooey butter cookies are soft, chewy cookies inspired by St. Louis gooey butter cake. They feature a rich, buttery interior with a slight cream cheese tang and a crackly, powdered sugar exterior. The texture is uniquely soft in the center with slightly crisp edges, creating that perfect "gooey" middle that gives them their name. They're known for their melt-in-your-mouth consistency and sweet-but-not-overwhelming flavor.
Is gooey butter cake a St. Louis thing?
Yes! Gooey butter cake originated in St. Louis, Missouri, in the 1930s. Legend has it that a baker accidentally reversed the proportions of butter and flour, creating this happy mistake. The cake became a beloved St. Louis tradition, and gooey butter cookies are the portable, hand-held adaptation of this regional classic. While now popular nationwide, their St. Louis roots are an important part of their identity and history.
What makes cookie dough gooey?
Several factors create that perfect gooey texture in these cookies: the combination of cream cheese and butter provides richness and moisture, while slightly underbaking ensures the centers remain soft. The higher ratio of sugar to flour also contributes to the gooey consistency. Another key factor is proper chilling of the dough before baking, which prevents over-spreading and helps maintain that perfect middle texture.
What is a fancy name for a butter cookie?
Butter cookies are sometimes called "sablés" (French for "sandy") due to their delicate, crumbly texture. In the case of gooey butter cookies, they could be considered a type of "meltaway" cookie because of how they seem to dissolve in your mouth. European bakers might call similar treats "Viennese butter cookies" or "Danish butter cookies" when referring to the more traditional, crisp varieties. However, gooey butter cookies with their unique texture stand in a delicious category all their own!
Gooey Butter Cookies That Never Lets You Down!
There you have it - the secret to perfect gooey butter cookies that'll have everyone begging for your recipe! Whether you make them from scratch or use the cake mix shortcut, these St. Louis treasures are guaranteed to become a family favorite.
Have you tried making these yet? I'd love to see your creations! Drop a photo in the comments below or tag us on social media. And if you loved these cookies, you might also enjoy my Blackberry Cheesecake Brownies, Fruit Pizza Sugar Cookie , or Turtle Brownies .
Until next time, happy baking! Remember, there's nothing quite like the smile that appears when someone bites into one of these irresistible ooey gooey butter cookies.
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Pairing
These are my favorite dishes to serve with Gooey Butter Cookies
Gooey Butter Cookies
Ingredients
Equipment
Method
- Beat softened cream cheese and butter until smooth; beat in sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Whisk together flour, baking powder, and salt.
- Gradually mix dry into wet ingredients until combined.
- Cover and refrigerate dough for at least 2 hours.
- Preheat oven, prep baking sheets, and prepare powdered sugar.
- Scoop and roll dough balls in powdered sugar.
- Bake 10-12 mins until edges are set and centers are soft.
- Cool cookies on tray, then transfer to wire rack.
- Beat cream cheese and butter, add egg and vanilla.
- Mix in cake mix until combined.
- Refrigerate dough for 1 hour.
- Preheat oven, prep trays and powdered sugar.
- Scoop, roll in sugar, and place on trays.
- Bake 9-11 mins until edges are set.
- Cool on tray, then transfer to rack.
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