Best 9 Gooey Butter Cookies Recipes

GOOEY BUTTER COOKIES

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.

GOOEY BUTTER COOKIES

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.

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream the cream cheese and butter until smooth.
• Beat in egg. Then add in the vanilla.
• Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
• Cover and refrigerate 2 hours until firm enough to roll into balls.
• Roll the chilled dough into tablespoon sized balls.
• Roll in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes.
• (The cookies will remain soft and look somewhat under-baked.).
• Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
• Cool completely. Sprinkle with more confectioners sugar if desired.

CAKE MIX GOOEY BUTTER COOKIES

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.

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 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. Store covered in airtight container at room temperature.

GOOEY BUTTER COOKIES

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.

OUTRAGEOUS PEANUT BUTTER COOKIES WITH OOEY GOOEY FILLING

Steps:

• Set oven to 350 degrees.
• Line cookie sheets with parchment paper or foil (lightly grease the foil).
• In a mixing bowl, cream the butter and shortenintg together for about 3 minutes.
• Add in peanut butter and sugars; blend well.
• Add in eggs and vanilla; beat for about 2 minutes until fluffy.
• Sift together flour, baking soda, baking powder and salt.
• Add/mix in the flour mixture to the creamed mixture.
• Mix in the chocolate chips and the chopped Reese's Cups.
• For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together.
• Form the cookie dough into large round balls (about the size of a golf ball).
• Press down and make a indentation in the middle (enough to hold the filling).
• Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon.
• You may also mix in the gooey filling into the cookie dough for a marbleized effect.
• Continue with the balance of the dough and filling.
• Bake for 12-15 minutes.
• Cool on baking sheet before removing to a wire rack.

THE BEST EVER GOOEY BUTTER COOKIES

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.

1-HOUR LEMON GOOEY BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• In a medium bowl, whisk together flour and baking powder until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest, lemon juice, vanilla, lemon oil, food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat well until creamy and light, about 1 to 2 minutes on medium speed. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop or by measuring a generous tablespoon of dough with a measuring spoon, making sure scoops are in equal amounts. This is important for evenly baked cookies. Roll dough between palms of hands to achieve a small rounded ball. Roll in confectioners' sugar to lightly coat. Place dough balls on prepared baking sheets at least 2-inches apart. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not over-bake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned. Transfer baking sheet to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets. If desired, chill the cookies in the refrigerator in an airtight container. They will keep in the refrigerator for up to 2 days. Before serving, dust cookies with additional confectioners' sugar. Serve cookies chilled or at room temperature.