Easy Gooey Butter Cookies Recipe (From Cake Mix!)
These soft and pillowy Gooey Butter Cookies take the best parts of the classic St. Louis cake and turn them into a portable, handheld treat. Using a yellow cake mix makes them incredibly easy to whip up in minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Cuisine: American
Ingredients
Cream cheese, softened – 8 oz.
Unsalted butter, softened – 1/2 cup
Large egg, room temperature – 1
Vanilla extract – 1 tsp.
Almond extract – 1/4 tsp.
Yellow cake mix (2-layer size) – 1 package
Powdered sugar – 3/4 cup
Instructions
Preheat your oven to 350ºF (175ºC). Place the powdered sugar into a shallow bowl for rolling.
In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
Add the egg, vanilla extract, and almond extract. Beat until fully incorporated.
Add the dry cake mix to the wet ingredients. Beat on low speed until just combined.
Roll the dough into 1-inch balls. Generously coat each ball in the powdered sugar.
Place the balls 1 inch apart on ungreased or parchment-lined cookie sheets.
Bake for 10 to 12 minutes until the edges are set. Do not overbake; they should remain pale.
Transfer to wire racks to cool completely. Dust with extra powdered sugar if desired.
Notes
• Ensure the cream cheese and butter are fully softened to avoid lumps in the dough.
• If the dough is too sticky to roll, chill it in the refrigerator for 15-30 minutes.
• Use a cookie scoop for perfectly even-sized cookies.
• The secret flavor boost is the almond extract—don’t skip it!
Find it online: https://pinchofwarmthbakes.com/gooey-butter-cookies/