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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 minutes minutes
Cook Time 10 minutes minutes
Chill Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 24
Calories 177 kcal
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
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.
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.
Calories: 177 kcal | Carbohydrates: 24 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 27 mg | Sodium: 216 mg | Potassium: 28 mg | Sugar: 15 g | Vitamin A: 255 IU | Calcium: 59 mg | Iron: 0.5 mg