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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the cream cheese and butter.
  3. Stir in the egg and vanilla.
  4. Add cake mix, and stir until well blended.
  5. Roll into 1inch balls and roll the balls in the confectioners’ sugar.
  6. Place 1 inch apart onto an ungreased cookie sheet.
  7. Bake for 10 to 13 minutes in the preheated oven.
  8. Remove from baking sheets to cool on wire racks.

Recipe courtesy of allrecipies.com

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1 Comment so far ↓

  • Christine | Jul 7, 2011 at 9:56 am

    These are amazing! Can’t wait to make them.