Gooey Butter Cookies Recipe 455

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GOOEY BUTTER COOKIES



Gooey Butter Cookies image

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

1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
1 large egg
1-1/4 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 cup confectioners' sugar

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.

GOOEY BUTTER COOKIES



Gooey Butter Cookies image

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

1 (8 ounce) package cream cheese
½ cup butter, softened
1 egg
¼ teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
¼ cup confectioners' sugar

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



Gooey Butter Cookies image

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

8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 (18 1/2 ounce) box white cake mix or 1 (18 1/2 ounce) box yellow cake mix
confectioners' sugar

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.

GOOEY BUTTER COOKIES RECIPE - (4.5/5)



Gooey Butter Cookies Recipe - (4.5/5) image

Provided by á-160091

Number Of Ingredients 6

1 yellow cake box mix
1/2 cup butter
1/2 teaspoon vanilla
1 (8-ounce) package cream cheese
1 egg
powdered sugar, to sift on top, optional

Steps:

  • Preheat oven to 350°F. Beat butter, vanilla, egg, and cream cheese until fluffy. Mix in cake mix. Chill for 30 minutes. Roll into balls and dip in a bowl of powdered sugar. Bake at 350°F for 10 to 12 minutes, and sift powdered sugar on top if desired.

GINGERBREAD GOOEY BUTTER COOKIES



Gingerbread Gooey Butter Cookies image

These cookies are Christmas cookie perfection! They have such a wonderful texture, just the right touch of sweetness, and so much rich warmth from the spice blend. The ingredient list is a little daunting, but it's well worth it. And it makes a pretty good sized batch of dough, so you can prep the dough, and keep it in the fridge (covered) - and as needed pull out enough to make a couple sheets of cookies, then popping the dough back in the fridge! Fresh cookies in a flash!

Provided by Rebekah Rose Hills

Categories     Gingerbread Cookies

Time 3h

Yield 48

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 tablespoon all-purpose flour
2 ½ teaspoons ground ginger
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
1 cup white sugar
½ cup firmly packed brown sugar
1 tablespoon molasses
1 teaspoon vanilla extract
¼ teaspoon almond extract
½ teaspoon salt
1 large egg
1 large egg yolk
1 ½ cups confectioners' sugar

Steps:

  • Combine 2 1/4 cups plus 1 tablespoon flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves in a bowl. Whisk to combine, then set aside.
  • Combine cream cheese and butter in the bowl of a stand mixer. Blend on medium-high speed until smooth and creamy. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium-high speed until smooth. Add in egg and egg yolk and blend again on medium speed, 1 to 2 minutes. Scrape down the sides as necessary.
  • Add the dry mixture slowly just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow dough to chill and firm.
  • Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with Silpat® mat or parchment paper.
  • Roll dough into approximately walnut-sized balls. Pour confectioners' sugar into a bowl and roll dough balls in the sugar until very well coated. Set on the prepared baking sheet, leaving 1 1/2 to 2 inches of space in between, about 8 to 12 cookies per sheet, depending on how large you decide to make the cookies.
  • Bake in the preheated oven until the edges are just starting to firm and become golden browned and the center looks mostly set, 15 to 17 minutes. Cool on baking sheet for 2 minutes before carefully transferring to a wire rack to cool. This should yield a chewy cookie with slightly crispy edges. Repeat with remaining cookie dough.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 15.6 g, Cholesterol 18.4 mg, Fat 3.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.3 g, Sodium 67.8 mg, Sugar 10.5 g

THE BEST EVER GOOEY BUTTER COOKIES



The Best Ever Gooey Butter Cookies image

I like this recipe because you make the dough one day and bake the next. After you frig it over night the dough is easier to work with. I got this recipe from my sister, she's the one that told me to frig the dough overnight.

Provided by Coffee lover

Categories     Dessert

Time 20m

Yield 24-36 cookies

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine, softened
8 ounces cream cheese (soften)
1/4 teaspoon vanilla
1 egg
1 (18 1/2 ounce) box butter recipe cake mix
8 ounces powdered sugar

Steps:

  • Mix the butter ( I melt it in the microwave) and cream cheese ( I mix by hand with a wooden spoon, but any spoon would work).
  • Add vanilla and the egg mix together.
  • Add the Butter flavor cake mix.
  • Put in the frig overnight.
  • The next day.
  • Preheat oven to 350.
  • Spray cookie sheet very lightly ( if you use parchment paper don't spray cookie sheet, I prefer the parchment paper).
  • Roll dough into balls (about the size of a walnut), roll into powdered sugar.
  • Put onto cookie sheet ( I put them 3 in a roll and space out, and only have 4 rolls).
  • Bake 10 to 12 minutes.
  • Remove from oven, sprinkle with powdered sugar.
  • Let stand on cookie sheet for a few minutes.
  • Then remove and let cool.

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