Cake Mix Gooey Butter Cookies Recipes
GOOEY BUTTER COOKIES
Make and share this Gooey Butter Cookies recipe from Food.com.
Provided by Elizabeth Watters
Categories Dessert
Time 2h13m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Cream together cream cheese and butter.
- Add egg and vanilla, then cake mix.
- Refrigerate for at least 1 hour or until cookie dough is firm.
- Roll in 1 inch balls, then roll in confectioner's sugar.
- Preheat oven to 350*.
- Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
- Wait a minute or two before removing cookies to cooling racks.
- Dust with confectioner's sugar.
CAKE MIX GOOEY BUTTER COOKIES
Using Betty Crocker™ Super Moist™ yellow cake mix, these gooey butter cookies can be melting in your mouth in under an hour.
Provided by By Jessica Walker
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined.
- Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on ungreased cookie sheets.
- Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 8 g, TransFat 0 g
GOOEY BUTTER COOKIES
If you like Gooey Butter Cake you will love these cookies. You can't stop eating them.
Provided by SOAP
Categories Desserts Cookies Drop Cookie Recipes
Time 18m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 18.3 g, Cholesterol 28.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 199.3 mg, Sugar 1.3 g
GOOEY BUTTER COOKIES
As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.-Julia Nouss, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Beat butter, cream cheese and granulated sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, milk powder and baking powder; gradually beat into creamed mixture. Chill dough 30 minutes or until slightly firm., Scoop level tablespoonfuls of dough; roll in confectioners' sugar. Place 1 in. apart on parchment-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CAKE MIX GOOEY BUTTER LEMON COOKIES
Lemony, soft cookies topped with a sweet citrus glaze using a genius shortcut - cake mix!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 11 g, TransFat 0 g
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