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.
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 18 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.
Calories: 177kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 28mg | Sugar: 15g | Vitamin A: 255IU | Calcium: 59mg | Iron: 0.5mg