Your favorite cake in a little bite….these Gooey Butter Cake Cookies are made completely from scratch. Crispy on the outside, soft, buttery and chewy on the inside, they just about melt in your mouth. Made with whole ingredients you have in your kitchen already….no cake mix needed!
I’ve been wracking my brain lately trying to remember all the holiday cookies my family used to make. I remember whole days spent baking up batches of different cookies with piles of cookie tins stacked in the laundry room waiting to be delivered to friends and family. Little spritz cookies, fudgy Chocolate Crinkle Cookies, candy cane shaped shortbread….Christmas Crack. I feel like we used to make like 37 different varieties and my mom would always manage to give away my favorites like these super sweet and crunchy Magic Bars. (Seriously…OMG…if you haven’t had one, now’s the time.) And let’s not forget these Snickerdoodle Sandwich Cookies packed full of Eggnog Buttercream. Holy cow….my pants are feeling tight just talking about the cookies!
But now…I have a new favorite in the lineup and I wouldn’t care if this was the only cookie I baked all season long. These Gooey Butter Cake Cookies are inspired by everyone’s favorite Gooey Butter Cake. Rich, buttery (duh), sweet with a crispy top, these cookies are everything and more in just one little bite. And unlike the famous cake recipe, these Gooey Butter Cake Cookies are made completely from scratch. So, you won’t have to go hunting for a box of cake mix because you, most likely, have all the ingredients right in your kitchen.
And now a confession….I’ve been playing around with the recipe for these Gooey Butter Cake Cookies for years and kind of perfected it a couple years ago but time always gets the best of me…in that I run out of time and never get to take pictures. I used my Chocolate Crinkle Cookie recipe as the starting point for this recipe omitting the cocoa powder (obvs) and switching up the eggs so they get that nice yellow hue with the tender, chewy center. So this year…I was determined to get these photographed so I could share their awesomeness with the world. It’s like my little Christmas gift to all of you…my favorite internet friends. Only not wrapped up with a pretty bow on top….just zapped right to your email inbox with the hope that you will see how miraculously amazing these cookies are and go fire up your oven. Stat!
These Gooey Butter Cake Cookies are a definite must have for your holiday cookie tray and more……more meaning, they should be baked all year long. Why save the best cookie recipe around just for the holidays? This one would be great at your summer barbecue….your sister’s baby shower….your weekend Netflix binge watching session…..leave them out for the Easter Bunny, he likes a midnight snack, too! They’re the most fabulous all-purpose cookie right next to these Chocolate Chip Cookies. Maybe even better. Now all you need is a tall glass of milk.
Gooey Butter Cake Cookies from Scratch
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter
- 4 ounces cream cheese
- 1 1/4 cup granulated sugar
- 1 large egg and 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and cream cheese until light and fluffy. Add the sugar and continue beating until smooth. Add the eggs one at a time incorporating completely after each addition. Add the vanilla and blend well. Add the dry ingredients to the mixer bowl at low speed gradually until combined.
- Chill the dough for 2 hours or until firm.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Pour the confectioner's sugar in a small bowl.
- Using a tablespoon, scoop a rounded spoonful of dough and form into a ball using your hands. Roll the ball in the confectioner's sugar until completely covered and place on the prepared baking sheet about 2 inches apart.
- Bake in a 350 degree oven for 10-12 minutes. Cool for 2 minutes on the baking sheet and then move to a wire rack to cool completely.
- Store in an airtight container.
Cookies can be made up to 5 days in advance and stored in an airtight container.
Dough can be made up to 48 hours in advance and refrigerated in an airtight container. Alternatively, the dough can be frozen in an airtight container for up to 2 months. Thaw completely before scooping.
|Amount Per Serving||As Served|
|Calories 83kcal Calories from fat 24|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|