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Gooey Butter Cookies

As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, my cookies are made from scratch.—Julia Nouss, Richmond, Virginia
  • Total Time
    Prep: 25 min. Bake 10 min./batch
  • Makes
    5 dozen


  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1-1/4 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 cup confectioners' sugar


  • 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.
Nutrition Facts
1 cookie: 70 calories, 3g fat (2g saturated fat), 11mg cholesterol, 50mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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  • cwallace1
    Dec 22, 2020

    Love this recipe. Rolled half in powdered sugar and half in coarse sugar sprinkles because some of my family don’t like powdered sugar. Enjoyed by all!

  • smith
    Dec 19, 2020

    I made this and the dough didnt even turn out right and they tasted like ass

  • ginamc45
    Dec 19, 2019

    OMG! These are so good! Definitely use butter extract instead of vanilla to get that really butter taste. Didn’t have dry milk so I used dry coffee creamer. Made some for my dentist staff and dentist printed recipe before I left. She said they were the best cookie she’s had.

  • jalo1951
    Oct 20, 2019

    This dough makes for a very good basic cookie. I have changed up and experimented with different extracts which changes the taste of the cookie. Today I am making maple cookies. I used 1 teaspoon of maple and 1/2 teaspoon vanilla. Once they are baked I will brush them with a maple glaze and top with chopped pecans. I have also used almond extract and peppermint. I have topped them all with a glaze and then with chopped almonds or crushed peppermint candy. I plan on making a chocolate chip version. I will simply use brown sugar instead of granulated. I am going to use miniature milk chocolate chips or glaze with chocolate and sprinkle nuts on top. Instead of putting all the dough in the fridge once I have scooped out the dough I put the whole cookie sheet in the fridge for 10 minutes then pop them in the oven. While those are cooking I scoop out another batch and have them chilling while the first sheet is baking. Works wonderfully. I am thinking of trying coconut extract, top with chocolate glaze and almonds. Sort of an Almond Joy cookie. Experiment and see what you can come up with. It was fun.

  • happydog33
    Dec 26, 2017

    These cookies are really good and addicting. I make the gooey butter bars all the time and was excited to try these. The cookies did not disappoint. I will be making these again.

  • krocap
    Dec 10, 2016

    Perfect! I made this recipe for a Christmas cookie exchange and they are fantastic. I followed the recipe and left them in the fridge for about 2 hours. It was hard to roll into a ball but after the first batch, I had it under control. I put them into a bowl with powdered sugar and spooned the sugar around the dough. I love powered sugar so once they were finished baking and as they cooled, I sprinkled more powered goodness on them. Cooled on the cookie sheet for 5 minutes. This made exactly 4 dozen, so I might have made them a little too large but that's okay! Thanks for the keeper.

  • LindaS_WI
    Apr 11, 2016

    I wanted to make a blond crinkle cookie but didn't think they existed. Then I stumbled upon this and it's just what I was looking for. Easy to make and they turn out exactly like the photo. The taste is subtle yet delicious. I definitely will be making these again soon.

  • Mary
    Jan 2, 2016

    I followed the directions except I did use more than a 1/4 cup confectioners sugar and put it in a sandwich bag to coat the cookie balls and they turned out wonderful. Everyone over for Christmas Holiday loved them and asked for the reciepe. Every cookie was eaten that evening. jWill definitely be making year round.

  • keverwann
    May 30, 2015

    No comment left

  • BakingBobbie
    May 23, 2015

    This recipe turned out just like the picture. The cookie was a little crunchy on the outside & soft & chewy on the inside. I used more than 1/4 cup powdered sugar to coat all the dough balls. The inside of the cookie is gooey, to a certain extent, but that's why it's called "Gooey Butter Cookies", that's how it's supposed to be. They were still good & soft the next day & the day after. Usually my cookies are the best the day they're baked and by the next day they really start going downhill but not these! So delicious! Thank you for sharing this recipe, it goes in my 'keeper file'.