Gooey Butter Cookies
On a recent trip to St. Louis, I sampled some Gooey Butter Cake. Well, if I’m being honest, I did more than sample it – I couldn’t stop eating it! I had forgotten how unbelievably delicious this cake is.
As its name implies, Gooey Butter Cake is a gooey confection that’s both buttery and sweet. As the legend goes, in a 1930s St. Louis bakery, a baker used a gooey butter smear instead of deep butter smear for his coffee cakes. Rather than dump the cakes, they were baked and soon became a customer favorite. The rest is gooey butter history!
I knew I had to make these cookies for our SacFoodies potluck. So, when I met with some of my St. Louis book club friends and asked for a recipe, they offered up this cookie version of the Gooey Butter Cake recipe. (Thank you, Cathy!)
This recipe is the “easy” version, calling for a yellow cake mix, but the results speak for themselves. Let us know you liked these. Enjoy!
Recipe: Gooey Butter Cookies
- 1 (8 ounce) package cream cheese
- 1/2 cup butter, softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 (18.25 ounce) package yellow cake mix
- 1/4 cup confectioners’ sugar
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the cream cheese and butter.
- Stir in the egg and vanilla.
- Add cake mix, and stir until well blended.
- Roll into 1inch balls and roll the balls in the confectioners’ sugar.
- Place 1 inch apart onto an ungreased cookie sheet.
- Bake for 10 to 13 minutes in the preheated oven.
- Remove from baking sheets to cool on wire racks.