Ooey Gooey Butter Cookies Cake Mix: Best 3 Tips
There is something almost magical about a cookie that manages to be crisp on the edges while remaining impossibly soft and fudge-like in the center. If you have ever been to a Midwestern bake sale or a holiday party in St. Louis, you have likely encountered the legendary Ooey Gooey Butter Cookies Cake Mix recipe. These treats are the ultimate “shortcut” dessert, proving that you don’t need hours in the kitchen to produce a professional-grade sweet.
The history of these cookies is rooted in the famous St. Louis Gooey Butter Cake, which reportedly originated by accident in the 1930s when a baker mixed up the proportions of sugar and flour. While the original cake is a staple, the cookie version has taken the world by storm because of its portability and concentrated flavor. Using a cake mix as the base isn’t just a time-saver; it provides a consistent, tender crumb that is difficult to replicate from scratch without complex chemistry.
One of the best things about this ooey gooey cookies recipe is its incredible versatility. Whether you are a busy parent looking for a quick after-school snack or a host planning a massive dessert table, these cookies fit the bill. They are budget-friendly, require only a handful of pantry staples, and are virtually foolproof. Let’s dive into how you can master this decadent treat.
Table of Contents
The Ultimate Ingredients List
To achieve the perfect texture, the quality and temperature of your ingredients matter. Here is everything you will need to make the best Ooey Gooey Butter Cookies Cake Mix delights.
Main Cookie Base
- 1 box (15.25 oz) Yellow Cake Mix: This serves as your flour, sugar, and leavening agent. (Vanilla or White cake mix also works).
- 8 oz Cream Cheese: Ensure this is softened to room temperature for a smooth consistency.
- 1/2 cup (1 stick) Unsalted Butter: Softened, but not melted.
- 1 Large Egg: Room temperature eggs incorporate better into the fats.
- 1 tsp Pure Vanilla Extract: Enhances the buttery notes of the cake mix.
For Rolling & Coating
- 1/2 cup Granulated Sugar: Helps create a slight “crust” so the powdered sugar sticks better.
- 1 cup Powdered Sugar (Confectioners’ Sugar): This provides the signature “cracked” snowy look.
Substitutions and Notes
- Gluten-Free: You can easily swap the standard mix for a gluten-free yellow cake mix.
- Dairy-Free: Use a vegan butter stick and a dairy-free cream cheese alternative. Note that the texture may be slightly less “fudgy.”
- Butter Quality: Since butter is a primary flavor, using a high-quality European-style butter can elevate the taste significantly.
Equipment & Tools Needed
You don’t need a professional bakery setup for these ooey gooey butter cookies cake mix recipes, but a few specific tools make the process much smoother:
- Electric Hand Mixer or Stand Mixer: Essential for whipping the cream cheese and butter until fluffy.
- Large Mixing Bowl: For the main dough.
- Small Bowls: Two separate bowls for your rolling sugars.
- Baking Sheets: Heavy-duty rimmed baking sheets prevent the bottoms from burning.
- Parchment Paper or Silicone Mats: These cookies are sticky! Non-stick surfaces are a must.
- Cookie Scoop (1.5 tablespoon size): Ensures all cookies are uniform in size for even baking.
- Cooling Rack: To prevent the bottoms from getting soggy after they leave the oven.
Step-by-Step Instructions
Follow these steps carefully to ensure your gooey butter cookies come out perfectly every single time.
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This is a crucial step because the high sugar content makes these cookies prone to sticking.
- Cream the Fats: In a large bowl, beat the softened cream cheese and softened butter together using your mixer. Continue for about 2-3 minutes until the mixture is pale, light, and completely smooth with no lumps.
- Add the Wet Ingredients: Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until just combined. Be careful not to over-mix at this stage, as you don’t want to incorporate too much air.
- Incorporate the Cake Mix: Pour the dry cake mix into the wet ingredients. Start your mixer on the lowest speed to avoid a “flour cloud.” Mix until the dry streaks disappear. The dough will be very thick and quite sticky this is exactly what you want for an ooey gooey cookies recipe.
- Chill the Dough (Pro Tip): For the best results, cover the bowl and refrigerate the dough for at least 30-60 minutes. This makes the sticky dough much easier to handle and prevents the cookies from spreading too thin.
- Set Up Rolling Stations: Place your granulated sugar in one small bowl and your powdered sugar in another. Having a “double-coat” system is the secret to that beautiful white crinkle finish.
- Scoop and Roll: Use a cookie scoop to portion out dough balls (about 1.5 inches). Roll the ball briefly in your palms, then roll it first in the granulated sugar, followed by a heavy coating of powdered sugar.
- Arrange on Pan: Place the coated dough balls on your prepared baking sheets, spacing them at least 2 inches apart. They will spread as they bake.
- Bake to Perfection: Bake for 10-12 minutes. The key is to look for “set” edges. The centers should still look slightly underdone and soft. If they start to brown significantly, they have been in too long!
- Cool Gracefully: Let the cookies sit on the baking sheet for at least 5-10 minutes. They are very fragile when hot and need this time to firm up. Move them to a wire rack to cool completely.
Expert Tips & Variations
To truly master the Ooey Gooey Butter Cookies Cake Mix technique, keep these tips in mind:
- The Temperature Secret: Never use cold cream cheese. If it’s cold, it will leave tiny white lumps in your dough that won’t melt away in the oven.
- Avoid Over-baking: These cookies are meant to be “gooey.” If you wait until they look “done” in the middle, they will be crunchy once they cool.
- The Double-Dunk: Rolling in granulated sugar first creates a barrier that prevents the powdered sugar from dissolving into the dough, keeping them bright white.
- Flavor Swaps: Try using a Lemon cake mix for “Lemon Gooey Bites” or a Chocolate mix for a brownie-like experience.
- Holiday Flare: For christmas gooey butter cookies with cake mix, use a Red Velvet cake mix and add white chocolate chips to the dough.
- Add-ins: Fold in 1/2 cup of mini chocolate chips, sprinkles, or crushed pecans for added texture.
Nutritional Information
Note: Values are estimates based on a standard recipe yielding 24 cookies.
| Nutrient | Amount Per Cookie |
| Calories | 165 kcal |
| Total Fat | 8g |
| Saturated Fat | 4.5g |
| Cholesterol | 25mg |
| Sodium | 180mg |
| Total Carbs | 22g |
| Fiber | 0.5g |
| Sugars | 15g |
| Protein | 2g |
Health Note: While these cookies are a decadent treat, the cream cheese does provide a small amount of calcium and protein. To reduce sugar, you can use a sugar-free cake mix and a powdered sugar substitute.
Storage & Reheating Instructions
These cookies stay soft for a surprisingly long time if stored correctly.
- Room Temperature: Store in an airtight container for up to 4 days. Place a piece of parchment paper between layers to prevent them from sticking together.
- Refrigeration: You can keep them in the fridge for up to a week. Some people actually prefer the texture of these cookies when they are cold!
- Freezing: These are excellent for freezing. Wrap them individually or freeze them in a single layer before bagging. They will last up to 3 months.
- Reheating: If you want that “just out of the oven” feel, microwave a single cookie for 8-10 seconds. Don’t go longer, or the sugar will become dangerously hot!
Serving Suggestions
Want to turn your gooey butter cookies into a full dessert experience? Try these ideas:
- The Sundae Base: Place a warm cookie at the bottom of a bowl, top with a scoop of vanilla bean ice cream, and drizzle with salted caramel.
- Afternoon Tea: Serve alongside a bitter Earl Grey tea or a dark roast coffee to balance the intense sweetness of the powdered sugar.
- Charcuterie Style: Build a “Dessert Board” with these cookies, fresh strawberries, tart raspberries, and some dark chocolate squares.
- Holiday Gifting: These are perfect for christmas gooey butter cookies with cake mix gift tins. Layer them with festive tissue paper and a sprig of rosemary for a beautiful presentation.
FAQ Section
Q: Why did my cookies spread so much and become flat?
A: This usually happens if the butter was too melted or the dough wasn’t chilled. Also, ensure your baking sheet was completely cool before putting a new batch of dough on it.
Q: My powdered sugar disappeared after baking. What happened?
A: The dough likely absorbed the sugar because it was too moist or warm. Try the “double-roll” method (granulated sugar then powdered sugar) to prevent this.
Q: Can I make the dough in advance?
A: Yes, you can make the dough up to 48 hours in advance. Keep it tightly wrapped in the fridge until you are ready to scoop and bake.
Q: How do I know when they are done if they still look raw?
A: Look at the edges. They should be matte and firm to the touch. The center will have cracks and look slightly shiny, but it shouldn’t look like liquid batter.
Q: Do I have to use cream cheese?
A: The cream cheese is what gives them the “gooey” texture. Without it, you’ll just have a standard cake mix cookie, which is good, but not “ooey gooey.”
Mastering the Ooey Gooey Butter Cookies Cake Mix is a surefire way to become the favorite guest at any gathering. These cookies bridge the gap between a cake and a truffle, offering a rich, buttery flavor that is hard to resist. By following the “3 Best Tips”—softening your ingredients properly, chilling the dough, and using the double-sugar rolling technique you ensure a perfect result every time.
Whether you are baking a batch of christmas gooey butter cookies with cake mix for the holidays or just looking for a simple weekend project, this recipe is a classic for a reason. It’s fast, affordable, and incredibly satisfying.
