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gooey butter cookies with powdered sugar

Gooey Butter Cookies Recipe

Course: cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 24 cookies
Calories: 171kcal
Author: Becky Hardin
Wonderfully sweet and light, these gooey butter cookies are so easy to make from scratch! They are perfect to bake for Christmas and take minutes to make with simple ingredients.
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • ½ cup salted butter 113 grams, room temperature (1 stick) -- European style recommended
  • 8 ounces cream cheese 227 grams, room temperature (1 brick)
  • 1½ cups granulated sugar 300 grams
  • 1 large egg 50 grams, room temperature
  • 1 teaspoon almond extract 4 grams
  • cups all-purpose flour 270 grams
  • ½ cup powdered sugar 57 grams, divided
  • 1 tablespoon baking powder 12 grams

Instructions

  • Preheat oven to 350°F.
    ingredients for gooey butter cookies
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth.
    ½ cup salted butter, 8 ounces cream cheese, 1½ cups granulated sugar
  • With the mixer running, add in the egg and then the almond extract.
    1 large egg, 1 teaspoon almond extract
  • In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together.
    2¼ cups all-purpose flour, 1 tablespoon baking powder, ½ cup powdered sugar
  • With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
  • Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.
  • Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.
  • Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the cookie dough ball fully in powdered sugar.
    cookie dough ball in a bowl of powdered sugar
  • Place powdered sugar covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.
    cookie dough balls rolled in powdered sugar on a baking sheet
  • Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
    gooey butter cookies on a cooling rack

Video

Notes

  • For super soft cookies, do not overmix the dough. When adding the flour, mix the dough together on a low speed so the gluten doesn’t become overworked (this leads to tougher cookies).
  • Wait for the oven to fully preheat before baking the cookies. They bake quickly so keep your eye on them!
  • Give some space between each cookie dough ball on the baking sheet - the cookies will spread while they bake!
Storage: Store gooey butter cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 256IU | Calcium: 43mg | Iron: 1mg