Strawberry Gooey Butter Cookies

The easiest strawberry cookie recipe! Just five ingredients, a few simple prep steps, and a little patience, and you'll have a fresh batch of super soft and sweet Strawberry Gooey Butter Cookies to enjoy.

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings cookies

Calories 106kcal

Author Cara Harbstreet

Ingredients

1 box strawberry cake mix see notes below
1 block cream cheese 8 oz, full-fat recommended, softened to room temperature
1 stick butter 1/2 cup, softened to room temperature
1 large egg
1/2 to 1 cup powdered sugar

Instructions

Scrape the softened cream cheese and butter into a large mixing bowl, then add the egg. Use a hand mixer or strong whisk to mix the wet ingredients.
Add the cake mix and stir it in to form a sticky dough. Once the cookie dough is smooth, cover and chill for 1-2 hours.
When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Use a cookie scoop to portion out a scoop and use clean hands to roll into a dough ball, about 1" in diameter.
Add a scoop (1/2 to 1 cup) of powdered sugar to a small bowl and roll the dough ball in it to fully coat the outside. Place it on the prepared baking sheet but do not press down.
Repeat with the remaining dough, leaving two inches between each cookie. The recommended yield is 20 cookies. Bake in batches if using one baking sheet, refrigerating the remaining cookie dough as needed.
Bake for 12-13 minutes for an extra gooey cookie, or 15-17 minutes for a crispier crust. Once baked, place on a cooling rack to firm up before serving.

Notes

Boxed cake mixes vary in volume by brand. A 13.25 oz mix will be more sticky and gooey, a 15.25 oz mix will be more cake-like. The bake time will be similar (~15 minutes).

The longer you chill the dough, the more firm it will be and the less the cookies will spread while baking. Adjust according to how much time you have, but I recommend a minimum of 30 minutes in the fridge.

If necessary, bake in two separate batches or use two baking sheets (if available). If baking in two batches, adjust the total cooking time accordingly. For best results, chill the remaining dough while the first batch is batching and allow the baking sheet to cool before preparing the second batch.

To store, seal in an airtight container and store for 2-3 days on the countertop or in the pantry. Note that the crispy crust will soften over time due to the moisture in the cookies.

Keep in the refrigerator for up to 5-7 days. If storing longer, seal tightly and freeze for up to six months, thawing before serving.

Nutrition