Wonderfully sweet and ultra soft, Gooey Butter Cookies are so easy to make from scratch! Featuring cream cheese, almond extract, and powdered sugar, these butter cookies are completely homemade – no boxed cake mix here. Add these simple cookies to your Christmas baking list!
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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
5-Star Review
“These cookies are super easy and so delicious. They never last long in my house❤” – Brenda
Gooey Butter Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick) — European style recommended
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 1½ cups granulated sugar 300 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon almond extract 4 grams
- 2¼ cups all-purpose flour 270 grams
- ½ cup powdered sugar 57 grams, divided
- 1 tablespoon baking powder 12 grams
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth.½ cup salted butter, 8 ounces cream cheese, 1½ cups granulated sugar
- With the mixer running, add in the egg and then the almond extract.1 large egg, 1 teaspoon almond extract
- In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together.2¼ cups all-purpose flour, 1 tablespoon baking powder, ½ cup powdered sugar
- 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.
- 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.
- Place 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.
Video
Becky’s Tips
- For super soft cookies, do not overmix the dough. When adding the flour, mix the dough together on a low speed so the gluten doesn’t become overworked (this leads to tougher cookies).
- Wait for the oven to fully preheat before baking the cookies. They bake quickly so keep your eye on them!
- Give some space between each cookie dough ball on the baking sheet – the cookies will spread while they bake!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
When I saw this recipe is this recipe for gooey butter cookies I had to try them. I’m from Saint Louis where They invented gooey butter cake, So to get something that tastes like that was sure to be a winner. I noticed several different recipes, many calling for using cake mix so so I did a taste test.. The 1st batch I made was with cake mix. The Cookies did not spread on the sheet and the flavor and the flavor was just so so.. They also didn’t have that nice crackle look.. Today I made your recipe and I have to say, WOW ! These are delicious! Really taste like gooey butter cake. I didn’t have almond extract stract so I substituted Maple extract plus a plus a teaspoon of vanilla. I also made one batch where I ruled them in crushed pecans on. They did not look as pretty, but I liked the extra nutty crunch. This recipe is a keeper for sure and will be a regular staple of my Christmas cookies every year. Thank you so much for sharing!
Gooey butter cake is a STL staple!
I am sorry it didn’t work out for you, Seth! Maybe it’s been cooled too long or a little too much flour. Depending on your oven and geographical location, baking can get tricky!
Going to make the recipe this weekend.
Can I use 1/2 regular flour and 1/2 almond flour?
Thanks for your advice!
I personally have not tried that. It may change the consistency but you can give it a shot!
What if you wanted to make these gluten free? My child has celiacs
They are my favorite cookie, love them
I am happy to hear that, Suzan!
Pretty good! Though I think I added too much almond extract.
Oh no! Well as long as it still tastes delicious, then you’re good!
These where absolutely delicious. I have just eaten 8. Barley waiting for the to cool.. Got me a big glass of milk. Next time gonna use vanilla. Didn’t really like the almond. Took pic but wouldn’t upload.
I am sure they look amazing, Claudette!
I’m definitely going to make these, I wondered about using lemon oil or lemon juice powder to give a wonderful lemon flavor? But I’m definitely going to make a batch as is!
I haven’t tried it before! Definitely let me know how it goes
These sound great. Have you ever switched out the almond extract and use vanilla instead?
You can sure give it a try!
I can’t wait to try these today or tomorrow. Have always made the similar chocolate crinkle cookie but I like the idea of a “plain” alternative. I bet we can sub in other extracts successfully too, like lemon, bergamot or lavender, or maybe even add a little spice (cardamom anyone?). Will report back if I ever try any of those.
I was wondering the same thing.
I compared several similar recipes and chose this one because it used the whole block of cream cheese and because it had the best pictures (funny maybe, but true!). They came out not as pretty as the pictures but delicious!
I used Land o Lakes butter because it’s what I have right now.
I understand WHY so much baking powder, but I will say because there’s so much the cookies are definitely best eaten totally cooled because it’s less noticeable.
Thanks for sharing such a great recipe, I will definitely make again (and again and again).
Thanks for stopping by and sharing, Amanda!