Easy 7-ingredient Gooey Butter Cookies! A classic cookie recipe no matter the time of the season. We love these butter cookies year round and you’ll find that they are the perfect dessert to make in a pinch.
I’m not big on using a cake mix for cakes but I do like to use it for cookies once in a while. Sometimes life happens and I need a quick dessert to bring to a party. That’s where a doctored cake mix recipe comes in handy.
Besides, who can deny chewy butter cookies? These are not like the shortbread butter cookies you’ll find in tins at the grocery store during the Christmas holiday season. Instead, these Gooey Butter Cream Cheese Cookies are fluffy and incredibly soft.
I’m a huge cookie fan. Everyone that knows me, knows that I love to bake cookies. Baking cookies is therapeutic for me and help to relieve a lot of stress. Other times, I’m simply craving a sweet dessert and cookies are it for me.
Around my group of friends, I’m known as the cookie lady. Friends gush about the vast cookie recipes I’ve made over the years. Have a look at my cookie index to get an idea.
Every other week I have a friend or someone from Matt’s work asking if I have any new cookies to sample. I don’t even mind them asking because it keeps me busy creating new cookie recipes to share.
I make these Gooey Butter Cookies a few times a year and everyone raves how delicious they are! If you love cream cheese cookies, then try these for an added treat. It’s even easy to adapt this recipe and add in sprinkles, jimmies, new extract flavors, and even citrus juice.
Gooey Butter Cookies
- 1 box yellow cake mix
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- Powdered Confectioners' sugar, to dust
- 1 1/2 cups powdered confectioners' sugar
- 2 tablespoons water (or lemon juice!)
- In a medium bowl fit with a mixer, beat butter, cream cheese, vanilla extract, almond extract, and egg until light and fluffy; about 3-5 minutes.
- Carefully incorporate cake mix into batter then mix until combined.
- Cover bowl and chill in the refrigerator for 45 minutes.
- Place 1/2 cup powdered confectioners' sugar into a bowl. Using a cookie scoop, scoop cookie batter then place onto baking sheet.
- Dip cookie scoop into powdered sugar to prevent cookie batter from sticking to scoop. This will make it easier to work with the dough.
- Sprinkle cookie tops with a little powdered sugar.
- Bake in oven 15-20 minutes or less time for a smaller cookie scoop.
- Transfer cookies to cooling rack. Tap cookie tops with a flat spatula if you want a flatter cookie top.
- In a small bowl, combine 1 1/2 cups powdered sugar and 2 tablespoons of water or lemon juice. Mix until smooth then use a spoon to drizzle icing over the top of cookies.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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