Gooey butter cookies are homemade, melt-in-your-mouth treats that capture you with a single bite. These soft cream cheese cookies are rolled in powdered sugar and baked just until the centers remain satisfyingly ooey and gooey.
This recipe is straightforward and uses simple ingredients to deliver big flavor. These buttery, cream cheese–based cookies work well as an everyday dessert and are especially delightful on holiday cookie trays.
They pair beautifully with other festive cookies and treats, making them a welcome addition to any platter of sweets.
Ingredients
See the recipe card below for exact ingredient amounts.
All-purpose flour: The base that gives these cookies a light, soft texture.
Baking powder: Helps create a slight lift so the cookies are tender rather than dense.
Salt: Enhances the sweetness and balances the flavors.
Butter: Use real butter for best flavor and texture.
Cream cheese: Softened cream cheese adds richness and a tender, moist crumb.
Granulated sugar: Sweetens and helps create a light, slightly crisp edge.
Egg: Acts as a binder and contributes to structure.
Almond extract and vanilla: A small amount of almond with vanilla adds depth and a warm aroma.
Powdered sugar: Used to coat the dough balls before baking, giving the cookies a crackled, snow-dusted appearance.
Sprinkles (optional): Add festive color if desired.
Substitutions and Variations
- Use a gluten-free flour blend in place of all-purpose flour; texture will vary slightly.
- Plain Greek yogurt can substitute for cream cheese for a lighter result.
- Swap almond extract for orange extract for a citrus twist.
- Stir in chopped nuts, dried fruit, or mini chocolate chips for added texture.
- Drizzle a simple powdered sugar glaze over cooled cookies instead of rolling in powdered sugar.
- Top each cookie with a chocolate kiss or maraschino cherry for a festive touch.
Note: Not all substitutions have been tested in this exact recipe; results may vary.
How To Make Gooey Butter Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. For easier mixing, whisk the dry ingredients together in a medium bowl first.
Step 1 – In a large bowl, beat the butter, cream cheese, and granulated sugar until light and creamy.
Step 2 – Add the egg, almond extract, and vanilla; beat until combined, scraping down the bowl as needed.
Step 3 – Fold the dry ingredients into the wet mixture just until incorporated. Avoid overmixing.
Step 4 – Gently fold in sprinkles or any add-ins, reserving a few to sprinkle on top if desired.
Step 5 – Scoop dough by tablespoonfuls, roll each ball in powdered sugar until coated, and place on the prepared baking sheets about 2 inches apart.
Step 6 – Bake for about 9 minutes. The edges should be set while the centers remain soft and crinkled.
Step 7 – Allow cookies to cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.
Tips For Success
- Use room-temperature cream cheese and butter for a smooth, well-blended dough.
- Mix only until combined to keep the cookies tender and gooey.
- Add sprinkles at the end so they remain vibrant and intact.
- Use a cookie scoop for uniform cookies that bake evenly.
- Line baking sheets with parchment or a silicone mat to prevent sticking.
How to Store and Freeze
Store cooled cookies in an airtight container at room temperature for up to five days.
To freeze, place cookies in a freezer-safe bag or container for up to three months. Enjoy them straight from the freezer or let them thaw at room temperature for a few hours.
Recipe FAQs
Yes. Low-fat cream cheese will work but the cookies will be less rich and slightly different in texture.
Yes. The recipe scales well; bake in batches so the cookies have space on the sheets.
You can omit the powdered sugar or roll the dough in granulated sugar for a different finish. Powdered sugar creates the classic crackled look.
More cream cheese cookie recipes
- Cream Cheese Chocolate Chip Cookies
- Cream Cheese Sugar Cookies
- Cheesecake Cookies
If you make this recipe, please leave a rating and share a photo on social media—I’d love to see how your cookies turn out!
Gooey Butter Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 ½ cups granulated sugar
- 1 large egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/3 cup festive sprinkles (optional)
- ½ cup powdered sugar for rolling
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter, cream cheese, and granulated sugar until light and creamy.
- Add the egg, almond extract, and vanilla; beat until combined.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in sprinkles, reserving a few for the tops of the cookies if desired.
- Scoop dough with a 1-tablespoon scoop, roll each ball in powdered sugar, and place 2 inches apart on prepared sheets.
- Bake for 9 minutes. The cookies should look crinkled on top and be set at the edges but still soft in the center.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Nutrition
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Carbohydrates: 18 g
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Protein: 1 g
(Nutrition facts are estimates and may vary.)