These Gooey Butter Cookies are a dreamy treat that melt in your mouth with every bite. Made from scratch, they boast a soft, chewy center and a slightly crisp edge, creating the perfect balance of textures. Infused with rich butter and a hint of vanilla, each cookie delivers a comforting sweetness that’s impossible to resist. Ready in just over an hour, including a quick chill time, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
With only 15 minutes of prep and 11 minutes of baking, these cookies are as easy to make as they are delicious. Their golden tops and gooey interiors make them a standout treat for any occasion. Plus, at just 105 calories per cookie, you can indulge without guilt. Whether you’re baking for a crowd or treating yourself, these cookies promise a delightful experience that’s both simple and unforgettable.
Ingredients for Gooey Butter Cookies
- ½ cup (113 g) unsalted butter, softened (room temperature works best)
- 8 oz (226 g) brick-style cream cheese, softened
- 2 large eggs, room temperature preferred
- 1 ½ Tablespoons vanilla extract (or 4 ½ teaspoons)
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Powdered sugar, for rolling cookies (about ½ cup or as needed)
Step-by-Step Instructions
- In a large bowl, use an electric mixer to cream together the butter and cream cheese until smooth and well-combined.
- Stir in the eggs and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- With the electric mixer on low speed, gradually add the dry ingredients to the butter/cream cheese mixture. Mix until completely combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to chill.
- Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and set aside.
- Once the dough has chilled, scoop it into 1 ½ Tablespoon-sized portions. Roll each portion between your palms until smooth, then coat generously in powdered sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack for 10-12 minutes, or until the edges are lightly golden and the centers are soft.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Storage and Reheating Tips
Store your Gooey Butter Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds for that fresh-from-the-oven warmth.
Serving Suggestions
These cookies are perfect on their own, but you can elevate them by serving with a side of vanilla ice cream or a drizzle of caramel sauce. For a festive touch, pair them with a cup of hot cocoa or coffee during the holidays.
Recipe Variations
Try adding a twist by mixing in ½ cup of chocolate chips or a teaspoon of cinnamon into the dough. For a citrusy flavor, add 1 tablespoon of lemon zest. You can also roll the cookies in a mix of powdered sugar and cocoa powder for a chocolatey coating.
Time-Saving Tips
If you’re short on time, skip the chilling step, but note that the cookies may spread more. To speed up the process, use a cookie scoop for even-sized dough balls and roll them in powdered sugar directly on the baking sheet.
Equipment Guidance
An electric mixer is essential for creaming the butter and cream cheese smoothly. Use a silicone baking mat or parchment paper to prevent sticking. A cookie scoop ensures uniform size, and a shallow bowl makes rolling in powdered sugar a breeze.
Gooey Butter Cookies (Made from Scratch!)
Ingredients
- ½ cup unsalted butter softened
- 8 oz brick-style cream cheese softened
- 2 large eggs room temperature preferred
- 1 ½ Tablespoons vanilla extract this is equivalent to 4 ½ teaspoons of vanilla extract
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- Powdered sugar for rolling cookies
Instructions
- In a large bowl, use an electric mixer to cream together butter and cream cheese until smooth and well-combined.
- Stir in eggs and vanilla extract.
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- With electric mixer on low-speed, gradually stir dry ingredients into butter/cream cheese mixture until completely combined.
- Cover bowl with plastic wrap and place in refrigerator to chill for 30 minutes.
- Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and set aside.
- Once dough has chilled, scoop by 1 ½ Tablespoon-sized ball and roll between your palms until smooth. Roll through powdered sugar until completely coated and then place on prepared baking sheet, spacing cookies at least 2” apart.
- Bake on 350F (175C) in center rack for 10-12 minutes. Allow cookies to cool completely on baking sheet before enjoying.