Gooey Butter Cookies
Gooey butter cookies are made from scratch and melt-in-your-mouth cookies that will win you over with a single bite. They're a tasty cream cheese Christmas cookie that's rolled in a powdered sugar and baked until the center is the perfect ooey, gooey consistency.
This recipe is easy to make, with simple ingredients and a big flavor turnout. These butter cookies are a traditional cookie that is always a hit, from a weekday dessert to a holiday baked good you serve up.
These butter cookies are fantastic for holiday baking! Picture them on a Christmas platter nestled in with some Sour Cream Sugar Cookies, Double Chocolate Chip Pudding Cookies, Buckeyes, Rolo Pretzels etc. What a beautiful addition they would be.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Flour: All-purpose flour is used as the base of the cookies. It offers the perfect light and soft texture.
Baking Soda: This ingredient is used to help create that fluffy and light texture.
Salt: Salt is used when baking, as it enhances the flavor of all the ingredients as they bake.
Butter: Reach for real butter not margarine. As butter is the base of the flavor.
Cream Cheese: Softened cream cheese is used to cream together and create a rich and decadent flavor.
Sugar: Granulated sugar will help create and sweeten a golden brown color.
Egg: Mix in an egg for the binder to help the ingredients to stick together.
Almond Extract and Vanilla: Both will help flavor the cookies. I love the pairing of the two extracts, as it creates a great blend of flavors.
Powdered Sugar: The powdered sugar is used to roll the cookie dough balls in and then bake them, creating a crackle look on top of the cookies.
Sprinkles: The sprinkles are optional but will add fun color to your cookies.
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Substitutions and Variations
- You can use a gluten-free flour blend instead of all-purpose flour. This will alter the texture slightly.
- Plain Greek yogurt can be used to replace cream cheese in this recipe.
- You can swap the almond extract with the orange extract for a nice citrus twist.
- Mix in chopped nuts, dried fruit, or mini chocolate chips.
- Mix up a sweet powdered sugar glaze and drizzle over the cookies.
- Top the center of each cookie with a Hershey Kiss or a maraschino cherry.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Gooey Butter Cookies
Start by preheating the oven and lining two cookie sheets with parchment paper.
It's not pictured here, but you can mix the dry ingredients in a medium bowl before working on the wet ingredients.
Step 1 - In a large mixing bowl, beat the butter, cream cheese, and sugar with an electric mixer until creamed.
Step 2 - Beat in the egg and the extracts. Scrape down the sides of the bowl.
Step 3 - Add in the dry ingredients and beat just until the flour is worked in. Scrape down the sides of the bowl and stir in any remaining flour.
Step 4 - Fold in any sprinkles or additions you would like in your gooey butter cookies.
Step 5 - Scoop the dough out using a cookie scoop and place into a bowl of powdered sugar. Roll around until thoroughly coated.
Step 6 - Place them on the cookie sheet about 2 inches apart and bake for 9 minutes.
Step 7 - Let the cookies cool on the cookie sheet for a minute or two before transferring them to a paper towel or wire rack to cool completely.
Tips For Success
- Room temperature cream cheese and butter are a must when mixing up the cookie batter.
- Ensure not to overmix the cookie dough, as it can make it dense and heavy.
- Add sprinkles in at the end so they don't break down when being mixed.
- A cookie scoop is great as it will create evenly shaped cookies as they bake up.
- Use a nonstick silicone baking mat or parchment paper to prevent the cookies from sticking.
How to Store/Freeze
Allow the cookies to cool to room temperature, then place them in an airtight container or sealed bag. They will stay fresh for up to five days.
You can also freeze the cookies for up to 3 months, placing them in a freezer bag or airtight container. You can eat them straight from the freezer or let them thaw on the counter for a few hours.
Recipe FAQs
Yes, you can swap the cream cheese for a low-fat one. Just know that the cookies will not be as rich in flavor if you do this, but it will work and lighten up the cookies a bit.
Yes, feel free to adjust the ingredients and then batch-cook the cookies in the oven. This recipe easily doubles or even triples.
You can skip the powdered sugar or swap it with granulated sugar if you would like. You do not have to roll in sugar, but it adds a nice look and sweetness to the cookies.
More Cookies made with Cream Cheese
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Gooey Butter Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ⅓ cup festive sprinkles optional
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, add the flour, baking powder, and salt. Whisk until combined and set aside.
- In a large bowl, add the butter, cream cheese, and sugar. Beat on medium speed until it comes together into a light creamy mixture.
- Add the egg and extracts. Continue to beat until the egg is combined.
- Stir the dry ingredients into the wet ingredients until just combined.
- Stir in the sprinkles, reserving a few to sprinkle on top of cookies.
- Using a 1 tablespoon cookie scoop, scoop the dough and roll in the powdered sugar until well coated.
- Place the cookie dough 2 inches apart on the prepared cookie sheets.
- Place in the preheated oven and bake for 9 minutes. The cookies should be set around the edge, but not yet brown, and look “crinkled” on top
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
