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a gooey butter cake cookie broken in half.

Gooey Butter Cake Cookies

5 from 5 votes
These Gooey Butter Cookies are tender and chewy with a creamy, sweet filling. Rolled in powdered sugar and baked to perfection, they're an indulgent treat for any occasion!
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 16 cookies
Author: Molly Thompson

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
Standard - Metric

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

Serving: 1cookie | Calories: 337kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 268mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 358IU | Calcium: 97mg | Iron: 0.4mg
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