We LOVE making cookies with the kids, and these gooey butter cookies are a family favorite! They are soft, sweet, and irresistibly chewy. They also have that signature buttery flavor and melt-in-your-mouth texture that makes them absolutely addictive.
Made with just a few simple ingredients, including cake mix and cream cheese, these cookies come together quickly and always turn out perfectly. They’re a family favorite for holidays, parties, or any time you need a quick dessert that everyone will love.
When you need a quick and easy cookie recipe, cake mix cookies are the way to go! You only need a handful of ingredients, and they prep in 5 minutes!
They’re so convenient, and you can easily switch up the flavors depending on the mix, like these Frosted Lemon Cookies or Funfetti Cookies.
Why we think you’ll love it:
- Mix it up with a flavor change. Easily change the flavor by using your favorite flavor of cake!
- Extra soft and chewy. They are made with cake mix, butter, and cream cheese and are so soft and moist.
- Unbelievably easy. Simply dump, mix, roll, and bake. The batter uses a handful of ingredients and is prepped in only 5 minutes!
Gooey Butter Cookie Ingredients
- Cream cheese (8 ounces, softened): Adds richness and a creamy texture.
- Unsalted butter (½ cup, softened): Gives the cookies their signature buttery flavor.
- Egg (1): Helps bind everything together. Room temp eggs work best.
- Vanilla extract (½ teaspoon): Adds warmth and flavor depth.
- Yellow cake mix (1 box, 15.25 ounces): The base that keeps the recipe simple and gives the cookies light texture. One reason we love this recipe is that you can easily use another flavor, like strawberry or chocolate cake mix.
- Powdered sugar (1 cup, plus more for dusting): Creates that classic sweet coating and crackled finish.
How to Make Gooey Butter Cookies
BATTER. In a large bowl, use an electric mixer (or a stand mixer with the paddle attachment) to beat cream cheese, butter, egg, and vanilla with a hand mixer until fluffy.
- Add the cake mix powder and mix until combined. Chill for 30 minutes.
PREP. Preheat the oven to 350°F.
BAKE. Place powdered sugar in a shallow bowl. Scoop and roll dough into 1½-inch cookie dough balls then roll in powdered sugar until well coated. Place onto a lightly greased baking sheet.
- Bake for 10–12 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a wire rack to cool.
ENJOY! Sift more powdered sugar on top, if desired.
Kristyn’s Recipe Tips.
- We make sure the butter and cream cheese (full-fat) are at room temperature for a smooth batter and to prevent lumps.
- To keep the cookies from spreading too thin while in the oven, we always chill the dough for the full 30 minutes.
- These cookies are meant to be soft and slightly underbaked. They will still look soft in the center but will continue to set as they cool on the baking sheet.
- Roll generously in powdered sugar for that pretty crackled top.
- Add extra powdered sugar after baking for a bakery-style look.
Gooey Butter Cookie Recipe
Video
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 egg
- ½ teaspoon vanilla extract
- 1 (15.25-ounce) box yellow cake mix
- 1 cup powdered sugar, plus more for dusting
Instructions
- In a large bowl, beat cream cheese, butter, egg, and vanilla with a hand mixer until fluffy.
- Mix in cake mix until combined, and chill for 30 minutes.
- Preheat the oven to 350°F.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1½-inch balls and roll in powdered sugar until well coated. Place onto a lightly greased cookie sheet.
- Bake for 10–12 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
- Sift more powdered sugar on top, if desired.
Notes
- Easily change the flavor by using a different cake mix, like strawberry or chocolate cake mix.
- The butter and cream cheese should be at room temperature for a smooth batter and to prevent lumps.
- The 30-minute chill is important for preventing the cookies from spreading too thin.
- These cookies are meant to be soft and slightly underbaked. They will still look soft in the center but will continue to set as they cool on the baking sheet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place the dough in an airtight container or wrap it tightly in plastic wrap and refrigerate for up to 3 days, or see How to Freeze Cookie Dough.
Place cooled cookies in an air-tight container on the counter for up to 3 days, or freeze for up to 3 months.
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This recipe was originally published July 2010.
These were fantastic! I ended up dividing the batter and made one just like the recipe and the other I added a natural strawberry flavoring extract and white chocolate chips. Both were yummy! I’m going to use semi sweet chocolate mini chips the next time in the strawberry version (which actually is our favorite). So good and so easy! Thanks for this great recipe!
You’re welcome!! Thanks for sharing what you did. They sound delicious!
Make these with chocolate cake mix and put an Andes mint on top right when they get out of the oven. Delicious 💚
Made these for family and they were a great hit! I dis use white cake mix and almond flavoring💕
Hi! Looking forward to trying these. Do you HAVE to roll them in powdered sugar or can that be done without? Thank you!
How many cookies does this recipe make?
It makes about 2 dozen (24) cookies.
Can I make these cookies and freeze them?
Yes!
Box cake mixes are shrinking in size like most things we buy so they are now only 13.25 oz.
Does that change the recipe???
I think it should still work fine. But you could get a second box and add 2 more ounces if you want to be exact. I think it’ll still be fine. You’ll have to let us know how they turn out!
I used red velvet cake mix and added milk chocolate chips. My twins, Sam and Sylvia loved them just as much as I did!
Can these be frozen?
Yes!
I make these a lot only I use a lemon cake mix and then I make a lemon glaze and drizzle that over the top. I am constantly asked to make these for work.
Sounds delicious! That’s fun to switch around the flavors. Lemon is a delicious one!
Hi, could you please share your lemon glaze recipe?? Absolutely love anything lemon!!
Here’s a lemon glaze recipe we use on our lemon zucchini muffins… I imagine it would taste yummy drizzled on these cookies too. If you want less lemon flavor, you could start with a little less and then add more to taste.
1 cup powdered sugar
2 tbsp lemon juice
3 tbsp milk
Great recipe, the dough is delicious too! Lol. Im frosting mine with creamcheese frosting. It’s amazingly rich and delicious