6 Gooey Butter Cookies Secrets Melt Right Now

Oh my goodness, if there’s one cookie that makes me immediately slow down and appreciate the moment, it’s something profoundly buttery that just melts away when you bite into it. I’m talking about the kind of cookie that feels like biting into a slice of heaven. That’s exactly what these gooey butter cookies are! They capture all the rich, satisfying decadence of that famous St. Louis Gooey Butter Cake, but in the perfect, handheld cookie form. Trust me when I say, incredible desserts absolutely do not need to be complicated or time-consuming. With just a few simple pantry staples, we can whip up these rich, melt-in-your-mouth cookies in under 30 minutes total. You can read more about my journey to finding simplicity in the kitchen over on my About page! This recipe is pure cooking joy distilled into a tiny, sugary package.

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Why You Will Love These Gooey Butter Cookies

I know you’ve got a lot going on, whether you are juggling work or little ones. That’s why I keep my recipes incredibly straightforward. These cookies are my secret weapon when I need something amazing fast. Here’s why they’ll become your go-to as well:

• They are the definition of melt in your mouth cookies. The texture is unbelievably soft and chewy right out of the oven and just melts away.
• So quick! With just a few ingredients, you can have dough mixed and ready to roll in about 15 minutes, making them fantastic quick dessert recipes.
• We get that signature, slightly cracked, powdered sugar coating—they look just as good as they taste, which is perfect for stacking up on your holiday platters!
• They are deeply rich. If you love that deep, luxurious butter and cream cheese flavor, this recipe delivers it without being overly sweet.
• They are incredibly adaptable. While I love them plain, they take beautifully to simple additions if you want to jazz them up for a potluck or holiday cookie exchange recipe collection.
• No fancy skills required! Seriously, if you can stir ingredients together, you can nail these easy butter cookies on the first try.

Ingredients for the Perfect Gooey Butter Cookies

This recipe is famous because we are shortcutting some of the usual steps, which is perfect for when you need those delicious, rich buttery cookies fast. The magic here relies heavily on using a standard yellow cake mix—it provides structure, leavening, and sweetness all in one go!

Here is exactly what you need to gather. Remember, preparation is half the battle in the kitchen, so have everything ready before you start mixing!

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 box (15.25 oz) yellow cake mix (this is our secret weapon for speed!)
• 1 cup powdered sugar, plus extra for rolling

Ingredient Notes and Substitutions for Gooey Butter Cookies

Don’t just throw these ingredients in whenever; their state matters! For the creamiest, best texture where the cookie truly behaves like its cake inspiration, your butter and cream cheese *must* be properly softened. I try to take mine out about an hour before I plan to start. If they are too cold, they won’t cream properly, and you’ll get lumps instead of that smooth base.

The yellow cake mix is what makes these wonderfully simple and fast, giving us those classic cream cheese cookies flavor profile quickly. If you were determined to try a from scratch gooey butter cookies experience, you’d essentially be making a simplified pound cake batter base, but honestly, the cake mix just works so beautifully here. For now, stick to the box mix—you won’t regret how fast these come together!

Also, make sure that powdered sugar is fresh! Old powdered sugar can clump up, and we need that smooth coating for the classic look. That coating is what turns into the beautiful, slightly hard crust around the soft center.

Equipment Needed for Your Gooey Butter Cookies Recipe

When I say these cookies are approachable for everyone, I mean it! You don’t need any weird gadgets or specialized tools for these easy butter cookies. We are keeping this streamlined so you can grab what you need and get baking without any fuss.

Here’s the short list of what I always pull out for a batch:

• A sturdy electric hand mixer or a stand mixer: While you *could* mix these by hand, that butter and cream cheese need a good whipping to get that fluffy base. Trust me, your arm will thank you for using the mixer at least for the first step!
• A large mixing bowl: Make sure it’s big enough for your mixer attachments to move everything around easily without splattering everywhere.
• Parchment paper or silicone baking mats: I am a huge advocate for using these! They ensure that beautiful buttery bottom doesn’t stick, and cleanup is a breeze. This is vital when making rich buttery cookies that have a high fat content.
• Baking sheets: You’ll need at least two sheet pans, since we need plenty of space between the cookies so they bake evenly.
• A spoon or small cookie scoop: This helps keep your cookies uniform in size. Since these spread a little, consistency in your starting ball size is important for getting that nice, rounded, soft and chewy cookie shape.
• Two shallow dishes: One for the dough balls before rolling, and one generously filled with that finishing powdered sugar.

That’s it! No weird thermometers or pastry bags needed here. Just simple tools for making profoundly good cookies. Now that you’re set up, let’s get into the mixing!

Step-by-Step Instructions to Make Soft and Chewy Cookies

This is where the transformation happens! Getting the texture right is everything for these gooey butter cookies. We want them soft and chewy inside, held together by that delicate, sugary shell we are about to create. Please make sure your oven is preheated to 350°F (175°C) before you even think about scooping the dough. Preheat time is huge—don’t rush it!

Follow these steps carefully, and you’ll have a batch of pure comfort in about 30 minutes. If you need some inspiration for faster dinners to balance out your baking sessions, I’ve got some ideas for effortless weeknight dinners that keep the cleanup minimal!

1. In a large bowl, get that softened butter and the cream cheese whipped up until they are completely smooth and fluffy. We are looking for a uniform base here.
2. Add in your teaspoon of vanilla extract and the single egg. Mix until everything is just incorporated. Stop as soon as it looks combined—we aren’t beating the air into this part!
3. Now, for the dry stuff. Gradually add in the entire box of yellow cake mix. Mix this on very low speed until the dough starts to come together. Seriously, stop mixing the *second* you see the flour disappear into soft dough. Overmixing develops gluten, and we want softness, not toughness!
4. Get your finishing sugar ready. Place about 1 cup of extra powdered sugar into a shallow dish; this is what gives us that iconic crackle top.
5. Scoop your cookie dough balls. I find about 1 level tablespoon is perfect. If you use a cookie scoop, this part is easy!
6. Roll each dough ball completely in the powdered sugar. Make sure every inch is covered! They will look fat and rustic right now.
7. Place those sugar-coated balls onto your parchment-lined baking sheets. You must give them space—about 2 inches apart—because they spread just a bit as they bake.
8. Bake at 350°F (175°C) for only 10 to 12 minutes. This timing is critical for the texture. You want the edges to look set and slightly golden, but the centers MUST still look soft and a little underbaked. They are going to set up while resting!
9. Let them cool right there on the baking sheet for about 5 minutes. If you try to move them immediately, they will definitely fall apart. Once they firm up a touch, move them gently to a wire rack to cool completely.

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Mixing the Cream Cheese Cookie Dough

The very first step is the most important one for ensuring these turn out beautifully soft. You need that butter and cream cheese—both softened, please!—to be whipped together until they look almost like whipped cream. If there are any chunks, your final dough will be lumpy. Once the egg goes in, just tap the mixer off quickly. We are building a tender structure here, not a sturdy one!

When you add the cake mix, use the lowest speed on your mixer. I always stop the mixer, scrape down the sides and bottom with a spatula—even if you think you don’t need to—and give it one or two final stirs by hand just to make sure everything is uniform. Remember that golden rule: gently mix until just combined. That is how we guarantee those soft and chewy cookies.

Rolling and Coating Your Gooey Butter Cookies

This coating step is honestly the most fun part! It makes these look instantly professional. Once you have your dough balls ready, give them a really generous roll in that powdered sugar. I like to roll them once, shake off the excess, and then often give them a second roll just to build up that thick layer.

Why the heavy coating? That thick layer of sugar bakes into the signature beautiful crinkle you see on these crinkle top cookies. When they bake, the insides puff up and crack through that sugar coating—that’s the magic moment! Just remember that spacing tip: leave room between them on the sheet so they don’t run into each other while they spread out into their final cookie shape.

Baking Tips for Achieving the Best Gooey Butter Cookies

Okay, now that you’ve rolled those gorgeous, sugar-dusted balls, the next few minutes in the oven are the most crucial! This is where we secure that signature texture—you know, the one that makes people close their eyes when they take a bite. It’s easy to overbake these, which turns our beautiful creation into a regular, albeit tasty, sugar cookie. We absolutely do not want tough cookies here!

The goal for these gooey butter cookies is a perfectly set edge with a center that still looks slightly soft when you pull them out. Trust me on this—they will continue to bake on the hot sheet pan for several minutes after they leave the oven. If you wait until they look fully done inside the oven, they will be firmly baked through once cooled.

I always watch for the edges to firm up and set, turning just barely golden brown around the perimeter. The center should still look pale and slightly puffy, maybe even looking a tiny bit wet when you gently nudge the pan. Don’t fret! That soft spot is your guarantee for a true melt in your mouth cookie experience later.

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Here are a couple of final tips from my baking adventures that I always share when I post new things to the blog here:

• Don’t Crowd the Pan: I know I mentioned this before, but it’s worth repeating! If you squeeze them too close together, the heat circulation is ruined, and they steam instead of setting properly. Your rich buttery cookies need space to breathe and spread just a little bit.
• The Cooling Wait: This is my toughest tip, but the most important for structural integrity. Once the timer goes off, pull the pan out, but leave them sitting undisturbed for a solid 5 to 7 minutes. Use that time to wipe down your counter or pour yourself a coffee. Trying to move them too early—when they are piping hot—results in a sad, flattened cookie mess. They need that quick cool-down period to allow the cream cheese and butter structure to stabilize.

Follow those timing cues closely, and you will have achieved that perfect contrast: a crisp exterior giving way to the softest, chewiest center imaginable. These are truly magical!

Variations: Beyond Classic Gooey Butter Cookies

While the classic yellow cake mix version of these gooey butter cookies is my absolute favorite because it’s so delightfully quick, that doesn’t mean we can’t play around a little bit! Food is about creativity, right? I always encourage readers to make the recipes their own. Since these are so sturdy and reliably delicious, they handle little tweaks really well.

If you’re making these during the holidays, you absolutely must lean into the fun! Think about swapping out the vanilla extract for almond extract—it gives a slightly warmer, festive note that pairs wonderfully with the richness. Or, if you want to brighten things up without using lemon cake mix, just grate a little bit of orange or lemon zest right into the dough mixture before folding in the cake mix. That little bit of citrus cuts through the richness beautifully. And if you’re looking for the best gooey cookies for Christmas? Roll those sugar balls in some festive red and green sprinkles *before* the final dusting of powdered sugar! They look incredible sitting on a platter.

I love sharing these little tweaks. If you try any new flavor combinations, definitely let me know what works for you over on my Facebook page if you’re feeling adventurous. It helps me share new inspiration with everyone!

Gluten Free Gooey Butter Cookies Ideas

I get so many questions about making recipes friendly for everyone, and that’s awesome! If you need to make a batch of gluten free gooey butter cookies, I have good news: this recipe is very adaptable because the structure heavily relies on the cream cheese and butter base, not just the flour in the cake mix.

Instead of the standard yellow cake mix, just use a high-quality, cup-for-cup or 1:1 gluten-free baking blend that already contains xanthan gum, mixed according to the directions on the box for cakes or cookies. You’ll substitute that directly for the yellow cake mix! Now, a little heads up: because GF blends sometimes absorb moisture differently, your resulting cookie might be just a little less puffy than the wheat version. They will still be incredibly soft and satisfying, but you might notice they don’t crack Quite as dramatically. It’s a minor trade-off for having an inclusive, easy dessert recipe on hand!

Serving Suggestions for Rich Buttery Cookies

These rich buttery cookies are so decadent they almost feel like a dessert bar all on their own! Because the flavor profile is so heavy on butter and sweet cream cheese, I find the best approach is to serve them alongside something that cleanses the palate or something hot.

When I’m serving these at a casual gathering or having friends over, here’s how I like to present them:

• The Classic Pairing: A tall glass of ice-cold milk is truly unbeatable. The coolness and simplicity of the milk cut through the richness of the butter perfectly. It’s nostalgic and satisfying—you feel like a kid again!

• For the Grown-Ups: These cookies are phenomenal alongside a strong cup of coffee. I’m usually sipping on something hot in the afternoons, and the slight bitterness of the coffee is the perfect counterpoint to all that powdered sugar. If you’re hosting brunch or a late-night gathering, a simple espresso shot makes these taste even more complex.
• Seasonal Showstoppers: If you are making these for a holiday cookie exchange recipe compilation, skip the heavy desserts! These cookies are rich enough to stand alone. I like to arrange them on a platter next to some fresh, bright fruit—think bright red raspberries or sliced oranges. The tartness of the fruit really brightens up the whole plate.

Honestly, because they are so straightforward yet indulgent, they fit beautifully into any spread. They don’t require any fancy toppings or dipping sauces, which is great for my philosophy of keeping things easy for easy entertaining. When I put together a big platter of cookies for my friends, these are always the first to disappear. You can find more tips for easy entertaining spreads like this on my Easy Entertaining page. Just make a big batch—you’ll be glad you did!

Storing Your Gooey Butter Cookies for Maximum Freshness

Now that you’ve managed to pull yourself away from eating the entire batch (which I totally get, they are addictive!), we need to talk about how to store these beautiful gooey butter cookies so they stay just as soft and melt-in-your-mouth the next day. The good news is that because these cookies have so much butter and cream cheese, they stay delightfully moist for days!

The absolute key here is air control. Since these cookies puff up a bit and have that lovely powdered sugar coating, we want to keep things contained but not humid. I always recommend an airtight container. Don’t try to store them in a zipper baggie—they tend to sweat, and that will ruin that gorgeous exterior crust.

Place your completely cooled cookies snugly into a solid, airtight container. You can layer them if you must, but try to put a piece of wax paper or parchment paper between the layers. This stops the powdered sugar on the top cookie from sticking to the bottom of the cookie above it. If you store them properly at room temperature, they hold up incredibly well for about four days.

Honestly, I find that they are even *better* on Day Two. The flavors settle in, and the centers firm up just enough to give that perfect contrast between the slightly crisp outside and the soft interior. Don’t even think about putting them in the fridge—that cold air will actually dry them out faster and make the edges hard. We want them soft!

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I know baking is fun, but we still have to eat dinner during the week, right? If you find yourself baking these cookies because you planned a huge themed party, but you haven’t figured out what five other meals you’re making for the week, don’t stress! I’ve been there! If you’re looking for ways to get organized so you don’t end up ordering take-out every night, you should definitely check out my thoughts on meal planning to keep your kitchen balancing act smooth. A little organization goes a long way when you have delicious cookies like these demanding your attention!

Frequently Asked Questions About Gooey Butter Cookies

It’s totally natural to have questions when you’re trying a new favorite recipe, especially one that promises such a specific texture! I tried to keep everything as simple as possible using that cake mix shortcut, but sometimes things still need a little clarification. These happen to be my favorite kinds of questions because it means you’re already excited to get baking!

Are these cookies inspired by St Louis Gooey Butter Cookies?

Yes, absolutely! That’s where the entire concept for these gooey butter cookies comes from. The original St. Louis Gooey Butter Cake has two distinct layers: a sturdy cake bottom and a super rich, sweet, creamy topping made with cream cheese, butter, and powdered sugar. My goal here was to take the main components of that amazing, decadent topping and turn it into a cookie that’s sturdy enough to bake but still gives you that famous soft, gooey center. They are little bites of gooey butter tradition!

Why are my cookies flat and not crinkly?

Oh, that’s a classic baking dilemma, and it usually points to one of two things when making cookies that rely on a mix for lift. First, if you overmixed the dough once you added the cake mix, you might have developed too much gluten, which spreads things out faster. Second, if your cream cheese and butter were too warm, the dough starts too soft. If you find your dough is really loose and greasy right before you roll them, pop the whole bowl into the fridge for about 15 minutes. A slightly chilled dough will help them hold their shape better and yield those lovely, cracked tops we are looking for when they bake!

Can I use a different flavor of cake mix for these easy butter cookies?

You certainly can try! Since the cake mix is doing so much heavy lifting in terms of structure and flavor balance, yellow cake mix is definitely the gold standard for that classic, rich taste reminiscent of St Louis Gooey Butter Cookies. However, I know people have used white cake mix successfully if they want something even fainter as a base flavor. If you use lemon cake mix, you’ll get a lovely citrusy cookie, though it changes the classic profile. Stick to yellow or white if you want that familiar, buttery goodness in your easy butter cookies!

Share Your Experience Making These Gooey Cookies

That’s it! You’re all set to make what I truly believe are some of the best, most forgiving cookies out there. I get such a genuine lift when I hear from you all because sharing good, simple food is what this whole site is about. I want to know what you thought!

When you pull these gooey butter cookies out of the oven—and they are still soft and warm—snap a picture! Seeing your results brings me so much happiness and helps me feel like we cooked together, even if we’re miles apart. Whether these were for a quiet afternoon treat or a big family gathering, please come back and leave me a star rating just below this section. Knowing that this recipe made your day a little brighter or easier is my ultimate reward.

Did you try adding sprinkles for Christmas, or maybe you stuck to the classic powdered sugar look? Tell me everything in the comments below. Let’s celebrate the pure joy of simple, delicious baking!

Simple Gooey Butter Cookies

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Make these rich, melt-in-your-mouth cookies inspired by St. Louis Gooey Butter Cake. They feature a soft, chewy center and a sweet powdered sugar coating.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 box (15.25 oz) yellow cake mix
• 1 cup powdered sugar, plus extra for rolling

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Instructions

1. In a large bowl, beat the softened butter and cream cheese together until smooth.
2. Add the vanilla extract and egg. Mix until just combined.
3. Gradually add the yellow cake mix to the wet ingredients. Mix on low speed until a soft dough forms. Do not overmix.
4. Place about 1 cup of extra powdered sugar in a shallow dish.
5. Scoop the dough into balls, about 1 tablespoon each. Roll each ball completely in the powdered sugar.
6. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
7. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look soft and gooey.
8. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. They will set up as they cool.

Notes

• For a festive look, especially for holiday cookie exchanges, roll the dough balls in colored sprinkles before the final coating of powdered sugar.
• These cookies are best stored in an airtight container at room temperature for up to 4 days.
• If you are looking for quick weeknight meals to balance out your baking, consider looking into meal planning options.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 18
• Sodium: 150
• Fat: 10
• Saturated Fat: 6
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 21
• Fiber: 0
• Protein: 2
• Cholesterol: 35