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Classic St. Louis Gooey Butter Cookies

A stack of three gooey butter cookies, heavily dusted with powdered sugar, with one cookie broken open showing the soft interior.

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Make these melt-in-your-mouth gooey butter cookies, inspired by the St. Louis classic cake. They feature a soft, decadent center and a sweet powdered sugar coating, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 box (15.25 ounces) yellow cake mix
  • 1 large egg
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, beat the softened butter and cream cheese together with an electric mixer until the mixture is smooth and creamy.
  2. Beat in the vanilla extract.
  3. Add the entire box of dry yellow cake mix to the butter mixture. Mix on low speed until just combined.
  4. Add the egg and mix until the dough comes together. Do not overmix.
  5. Place the powdered sugar in a shallow dish.
  6. Scoop the dough into tablespoon-sized balls. Roll each ball completely in the powdered sugar.
  7. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  8. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10 to 12 minutes. The edges should be set, but the centers will look slightly underdone and puffy.
  9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will settle into their signature gooey texture as they cool.

Notes

  • For an extra festive touch, especially for holiday cookie exchanges, you can add 1/2 teaspoon of almond extract along with the vanilla.
  • If you want a slightly crispier exterior, roll the dough balls in granulated sugar before rolling them in the powdered sugar.
  • These cookies are best stored in an airtight container at room temperature for up to 4 days to maintain their soft, gooey texture.

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