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Classic St. Louis Gooey Butter Cookies

A stack of incredibly soft, gooey butter cookies generously coated in white powdered sugar, one cookie is broken open.
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Make these melt-in-your-mouth cookies that capture the essence of the St. Louis Gooey Butter Cake. They feature a soft, chewy center and a slightly crisp, powdered sugar exterior.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 box (15.25 oz) yellow cake mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth.
  3. Add half of the dry cake mix to the butter mixture and mix on low speed until just combined.
  4. Add the eggs and vanilla extract. Mix until incorporated.
  5. Add the remaining dry cake mix and mix on low speed until a thick dough forms. Do not overmix.
  6. Place the powdered sugar in a shallow dish.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 10 to 12 minutes. The edges will look set, but the centers will still look soft and slightly underbaked. This is key for the gooey texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool.

Notes

  • For the best gooey texture, do not overbake. The center should look soft when you remove them from the oven.
  • If you want a festive look for holiday cookie exchanges, press a few festive sprinkles into the dough balls before rolling them in the powdered sugar.
  • Store these cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://delishsymphony.com/gooey-butter-cookies-recipe/