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These gooey butter cake cookies are the ultimate melt-in-your-mouth treat! With a soft and tender cookie base made from cream cheese and a gooey cream filling, these cookies are rich, indulgent, and irresistible. Roll them in powdered sugar and bake to perfection for the perfect for holiday treat.
Love baking cookies? Try brown sugar pop tart cookies, coffee cake cookies, or biscoff cookies next.
These gooey butter cookies are inspired by the classic St. Louis gooey butter cake, which is an actual tender cake covered with buttery gooey topping.
The cookie base is tender and slightly chewy, thanks to cream cheese and cake flour with the same gooey buttery filling as the traditional cake. And while traditionally these cookies are made with cake mix, we’re doing it from scratch (it’s just as easy and more delicious!).
Similar to to cheesecake cookies, the filling has a slight tang thanks to the cheesecake, but the butter really shines here, which is why they’re yellow.
Use quality butter for best results! They may look like lemon cookies, but it’s just all butter that gives them that yellow color.
Need another recipe? Try Taylor Swift chai cookies, Christmas crack cookies, or Ritz thin mints next.
Ingredients You Need
Here are the simple ingredients you need to make these butter cake cookies. Skip to the recipe card for exact measurements.
- Cream cheese: Use full-fat for a creamy texture in the cookies and filling.
- Powdered sugar: Sweetens the filling and creates the coating.
- Egg: Binds the filling together and an extra egg yolk makes the cookies rich.
- Cake flour: Creates a soft and tender texture; substitute with all-purpose if needed.
- Cornstarch: Helps keep the cookies soft just like brown sugar pop tart cookies.
- Cream cheese and butter: Ensure rich flavor and texture.
- Granulated sugar: Sweetens the cookies.
- Almond and vanilla extract: Enhance the flavor profile.
Looking for more desserts? Try brown butter caramel cookies or Rolo cookies next.
How to Make Gooey Butter Cookies
Here are the simple steps, with photos, to make this ooey gooey butter cake cookie recipe. Skip to the recipe card for the printable version.
Step 1. Make the cream filling: Beat cream cheese, powdered sugar, and egg until smooth. Set aside.
Step 2. Prepare the cookie dough: Cream butter, cream cheese, and sugar; mix in eggs and extracts. Add dry ingredients.
Step 3. Assemble cookies: Scoop, roll in powdered sugar, and press a well into the center. Fill with cream filling.
Step 4. Bake: Bake at 350°F for 11-13 minutes until edges are set. Cool and dust with powdered sugar.
Expert Tips
- Layer them with parchment paper with transporting. The gooey butter filling doesn’t lend itself well to stacking!
- Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth dough.
- Chill the dough: If it’s too sticky to handle, chill for 15-20 minutes.
- Even filling: Use a small cookie scoop or teaspoon for consistent filling amounts.
Recipe FAQs
Cornstarch gives cookies a really soft and tender crumb with a chewy texture. These cookies, and many other gooey cookies, use cornstarch to soften them up. The cream cheese in the cookie also gives them extra gooey texture when they bake.
Yes! You can freeze the cookie dough or baked cookies. To freeze the dough, roll it into balls and freeze them before rolling in powdered sugar. You can freeze baked cookies for up to one month. Wrap tightly and store layered with parchment paper in an airtight container.
Ensure your butter and cream cheese aren’t overly soft, and avoid overmixing the dough.
Storage Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week.
Freezer: Freeze cooled cookies in a single layer, then transfer to an airtight container for up to 2 months. Thaw at room temperature before serving.
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Gooey Butter Cake Cookies
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Ingredients
Butter Filling
- 6 ounces cream cheese room temperature
- 2 cups powdered sugar
- 1 large egg room temperature
Gooey Butter Cookies
- 2 1/4 cups cake flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces full fat cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 1 cup powdered sugar plus more for dusting
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- To make the filling, beat the cream cheese in the bowl of a stand mixer, or large bowl and electric mixer, until smooth. Add the powdered sugar and beat until creamy. Beat in the egg until combined. Transfer to a bowl and set aside.6 ounces cream cheese, 2 cups powdered sugar, 1 large egg
- In a medium bowl, whisk together the cake flour, cornstarch, baking powder, and salt.2 1/4 cups cake flour, 1 Tablespoon cornstarch, 2 teaspoons baking powder, 1/2 teaspoon salt
- To the same mixing bowl as the filling, add the cream cheese and butter and beat on high speed until smooth, 1-2 minutes. Add the sugar and beat for another 2-3 minutes, until light and fluffy.8 ounces full fat cream cheese, 1/2 cup unsalted butter, 1 1/2 cups granulated sugar
- With the mixer running, add the egg, egg yolk, almond extract, and vanilla extract and continue to beat on medium speed until combined, 1-2 minutes, scraping down the bottom and sides of the bowl as needed.1 large egg + 1 egg yolk, 1 teaspoon vanilla extract, 3/4 teaspoon almond extract
- Add the dry ingredients and beat on medium-low until just combined. Do not over mix. The dough will be thick and sticky.
- Add the powdered sugar to a small bowl. Use a medium cookie scoop (2 large Tablespoons) to scoop out the dough. Roll into a ball and then roll the dough into the powdered sugar. Arrange cookies on the baking sheet 2-3 inches apart.1 cup powdered sugar
- Use the back of a rounded tablespoon or your thumb to press a well into the center of each cookie. Fill each with a heaping teaspoon of the butter filling. You may have extra filling.
- Bake for 11-13 minutes, until the edges are set and the butter filling has a light film on top. Cool on the baking sheet for 5 minutes then transfer to the wire rack to cool completely. Dust the cooled cookies with more powdered sugar and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
