Gooey Butter Cookies

These gooey butter cookies are a handheld version of the famous cake. They're soft, gooey and totally irresistible! Roll them in sprinkles for a fun and festive look.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill Time 20

Total Time 20

Servings

Calories 177kcal

Author Sara Welch

Ingredients

8 ounces cream cheese softened
1/2 cup butter softened
1 egg
1/2 teaspoon vanilla extract
15 1/4 ounce box white cake mix
1 cup sprinkles

Instructions

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
Place the cream cheese and butter in the bowl of a mixer and beat until fluffy and thoroughly combined, 2-3 minutes.
Add the egg, vanille and white cake mix to the bowl. Beat on low speed until just combined.
Cover the bowl and chill for 30 minutes.
Roll the dough into 1 inch balls, then coat each ball in sprinkles. Place 2 inches apart on the sheet pan. You will need to work in batches.
Bake for 10-12 minutes or until edges are just set. Cool for 5-7 minutes then carefully transfer to a wire rack to cool completely.
Repeat the process with the remaining cookie dough.
Serve, or store in an airtight container for up to 3 days.

Notes

Make sure your box of cake mix is 15 1/4 oz. Some boxes are smaller and will not work well with this recipe.
Your cookies will form some cracks as they bake. This is normal and part of the charm of these rustic looking cookies.
Be sure not to over bake your cookies! They're meant to be soft and gooey.
Traditional gooey butter cookies are rolled in powdered sugar, so you can try it that way if you prefer instead of using sprinkles.

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