Description
Delight in these Strawberry Gooey Butter Cookies, featuring a luscious cream cheese and butter base combined with strawberry cake mix for a sweet, tender treat. Coated in powdered sugar and baked to perfection, these cookies are irresistibly soft with a gooey center and a lightly crisp exterior—perfect for any strawberry lover’s dessert cravings.
Ingredients
Scale
Cookie Dough
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 large egg, room temperature
- 1 box (15.25 ounces) strawberry cake mix
Coating
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Fats: Combine the softened butter and cream cheese in a mixing bowl. Beat them together until the mixture is smooth and well blended, creating a creamy base for the cookies.
- Add Egg: Crack in the egg and mix thoroughly, incorporating it fully into the creamed butter and cream cheese for structural balance.
- Incorporate Cake Mix: Gradually add the strawberry cake mix on low speed to avoid flour clouds. Mix until a thick dough forms, making sure ingredients are evenly combined but not overworked.
- Form Cookie Balls: Roll the dough into 1-inch balls ensuring uniform size for even baking. Then, coat each ball generously with powdered sugar to create a sweet, crackled crust.
- Arrange on Baking Sheet: Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven. Bake the cookies for 11-13 minutes until their centers set and edges are lightly browned, signaling a perfect gooey texture inside.
- Cool: Remove cookies from the oven and transfer them to a cooling rack. Allow them to cool completely before serving to let the texture set nicely and prevent crumbling.
Notes
- Ensure cream cheese and butter are at room temperature for smooth mixing and best texture.
- Do not overmix dough once cake mix is added to prevent dense cookies.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For extra flavor, consider adding a teaspoon of vanilla extract to the dough.
- Use parchment paper or silicone mats to avoid cookies sticking to baking sheets.
