Why We Love This Gooey Butter Cookie Recipe
Being from St. Louis, it wouldn’t be Christmas baking season in my family without a batch of homemade gooey butter cookies! Rich, creamy, and melt-in-your-mouth delicious, these sweet cookies are always a hit. You can’t stop at just one!
Gooey. There’s nothing quite like soft, creamy gooey butter cake in cookie form. Tangy. Cream cheese gives these cookies their signature flavor. Irresistible. You can’t stop at just one!
Variations on Ooey Gooey Butter Cookies
I love these gooey butter cookies for their classic taste, but you can experiment and change up the flavor to create new and interesting cookies. Try adding chocolate chips, flavored baking chips, nuts, or shredded coconut. Or to cut the sweetness a touch, try adding the zest of a lemon.
How to Store
These gooey butter cookies are best fresh, but they keep well in an airtight container at room temperature for 3-4 days. To extend their shelf life to 5-6 days, refrigerate them.
How to Freeze
You can freeze the unbaked dough or the baked gooey butter cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months for the raw dough or 1 month for the baked cookies. Bake the dough directly from frozen, adding a few extra minutes to the bake time, or thaw the cookies at room temperature before enjoying.
Serving Suggestions
I love dunking these cookies in a glass of cold milk (or oat milk), a good cup of coffee (I love bulletproof coffee), or a warm mug of tea (try this spiked bourbon chai).
More Buttery Cookie Recipes To Try
Chocolate Gooey Butter Cookies Lofthouse Cookies Pignoli Cookies Spritz Cookies Pecan Sandies Italian Anise Cookies Shortbread Cookies Snowball Cookies
How to Make Gooey Butter Cookies Step by Step
Mix the Wet: Preheat your oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of salted butter, 8 ounces (1 brick) of cream cheese, and 1½ cups of granulated sugar together until smooth. With the mixer running, add 1 large egg and 1 teaspoon of almond extract. Stir the Dry: In a separate bowl, stir 2¼ cups of all-purpose flour flour, 1 tablespoon of baking powder, and ¼ cup of powdered sugar together. Form the Dough: With the mixer on low, slowly add the dry flour mixture to the already creamed mixture. Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill. Roll Into Balls: Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl. Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the cookie dough ball fully in powdered sugar. Bake the Cookies: Place the powdered sugar-covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey. Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
