Gooey Butter Cookies
Total TimePrep: 25 min. Bake 10 min./batch
- 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 paper-lined baking sheets. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 70 calories, 3g fat (2g saturated fat), 11mg cholesterol, 50mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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.
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.
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.
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.
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.
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.
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'.
May 15, 2015
I was not happy with the taste of these cookies. They just taste blah. I left them in 12 minutes plus 2 or 3 more and they just taste raw. Awful!