gooey butter cake cookies recipe

Written ByJenny Smyth Posted on
gooey butter cake cookies recipe
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The Best gooey butter cake cookies recipe

I love sharing recipes that bring back fond memories, and this gooey butter cake cookies recipe is one of those. It takes the classic St. Louis dessert and turns it into a portable, shareable cookie that everyone in my family goes crazy for.

The first time I made these, my kids could not stop sneaking them from the cooling rack, and my husband said they were the best thing I had baked in months. That is high praise in our house. These cookies have a soft, chewy texture with a rich, buttery flavor that is not too sweet.

The cream cheese in the dough gives them a slight tang that balances the sweetness from the powdered sugar. They are perfect for holiday cookie exchanges, birthday parties, or just a lazy Sunday afternoon treat. I also like that they are a little lighter than traditional butter cake because the cream cheese adds protein and calcium, which makes me feel a tiny bit better about having one with my coffee.

The key to getting that gooey center is to not overbake the cookies. You want them to look slightly puffed and set around the edges but still soft in the middle when you pull them out of the oven. I use a stand mixer to cream the butter and cream cheese together until it is light and fluffy, which takes about three minutes.

Then I slowly add the sugar and egg, mixing just until combined. Overmixing can make the cookies tough, so I stop as soon as the flour disappears. Another trick I learned is to chill the dough for at least thirty minutes before scooping.

This prevents the cookies from spreading too much and helps them keep that thick, soft shape. I use a cookie scoop to get even portions, and I always line my baking sheet with parchment paper for easy cleanup. The result is a batch of cookies that are gooey in the middle, slightly crisp on the edges, and absolutely irresistible.

Gooey Butter Cake Cookies

Gooey Butter Cake Cookies

4.9 from 1443 votes

These soft and chewy cookies capture the essence of the classic St. Louis gooey butter cake.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar, for rolling

👨‍🍳Directions

1Preheat your oven to 350°F and line a baking sheet with parchment paper.
2In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 3 minutes.
3Scrape down the sides of the bowl as needed.
4Add the granulated sugar and beat until the mixture is light and fluffy, about 2 minutes.
5Then add the egg and vanilla extract, mixing on low speed until just combined.
6Do not overmix.
7In a separate bowl, whisk together the flour, baking powder, and salt.
8Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
9The dough will be a bit sticky, which is fine.
10Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
11Chilling the dough helps prevent spreading and makes it easier to handle.
12Place the powdered sugar in a shallow bowl.
13Using a cookie scoop, portion out tablespoon sized balls of dough and roll each one in the powdered sugar until fully coated.
14Place them on the prepared baking sheet about 2 inches apart.
15Bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers still look soft and slightly puffed.
16Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

🔧Equipment

Stand mixer or hand mixer
Mixing bowls
Baking sheet
Parchment paper
Cookie scoop

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 80mg🌾Total Carbs: 24g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 2g

📝Notes

For a richer flavor, use full fat cream cheese. You can also add a teaspoon of lemon zest to the dough for a bright twist. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Gooey Butter Cake Cookies Works

I always keep a batch of these gooey butter cake cookies in the freezer for when unexpected guests show up or I need a quick dessert for a potluck. They store well in an airtight container at room temperature for up to five days, but they rarely last that long in my house.

To reheat, just pop one in the microwave for about 10 seconds, and it tastes almost fresh from the oven. For serving, I like to arrange them on a platter with fresh berries and a dusting of extra powdered sugar.

They pair beautifully with a cup of coffee or a glass of cold milk. Whether it is a holiday gathering, a bake sale, or just a Tuesday night treat, these cookies always bring smiles.

They are simple to make, use basic pantry ingredients, and deliver that nostalgic, comforting flavor that everyone loves.

❓ Frequently Asked Questions About Gooey Butter Cake Cookies

1. Can I freeze these gooey butter cake cookies?

Yes, you can freeze either the unbaked dough or the baked cookies. For the dough, scoop it into balls, roll in powdered sugar, and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake directly from frozen, adding 2 to 3 minutes to the bake time. For baked cookies, cool completely, then freeze in a single layer in an airtight container for up to 3 months.

2. Why did my cookies spread too much?

If your cookies spread too much, the dough was likely too warm or the butter was too soft. Make sure to chill the dough for at least 30 minutes before baking. Also, check that your baking powder is fresh, as old leavening can cause spreading. Using a cookie scoop helps keep portions even.

3. Can I use low fat cream cheese?

I do not recommend low fat or fat free cream cheese for this recipe. The full fat version provides the right texture and moisture for that gooey center. Low fat cream cheese has more water, which can make the cookies turn out flat and less tender.

4. How do I know when the cookies are done?

The cookies are done when the edges are set and lightly golden, but the centers still look soft and slightly puffed. They will continue to set as they cool on the baking sheet. Do not overbake or they will lose their gooey texture. A good visual cue is when the powdered sugar on top looks crackled.

5. Can I add mix ins like chocolate chips or nuts?

Absolutely. You can fold in up to 1/2 cup of mini chocolate chips, white chocolate chips, or chopped pecans after mixing the dough. Just be gentle when incorporating them so you do not overmix. The cookies will still bake up soft and gooey with the added texture.

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