Ooey Gooey Butter Cookies

filed under: Cookies on January 31, 2019

These from-scratch Ooey Gooey Butter Cookies were inspired by my Ooey Gooey Butter Cake! They are sweet and satisfying and super fun to make! I even added some orange zest to this recipe to make my Orange Creamsicle Cookies that you will definitely want to try! Don’t miss my 50 Best Cookie Recipes if you want more great cookie options!

Ooey Gooey Butter Cookies

Although my Ooey Gooey Butter Cake recipe is made with cake mix, I wanted to try a from-scratch version for the cookies. I tested quite a few recipes and was troubled by the flavor and consistency that they produced. So after a lot of tweaking and a lot of eating (no complaints here!), I finally settled on a cookie that everyone loved. This version is inspired from the Ooey Gooey Butter Cookie from Taste of Home, only I removed the dry milk powder (oh my word NO ONE liked how that tasted) and replaced it with confectioners sugar.

What Are Ooey Gooey Butter Cookies?

Basically one of the sweetest cookies known to man! When my husband tried one his response was, “I don’t think I have tasted anything like this before.” (and he has tried every cookie I’ve ever made!) I presented him with this challenge. Try a bite, and if you can’t help but go for a second bite (as in, you’d fight me if I tried to take the cookie away) then I know they are a winner. He absolutely wanted a second bite and finished off that cookie quickly! These cookies are addicting, which is tough because they are so sweet you know you shouldn’t eat two!

How to Make Ooey Gooey Butter Cookies

The ingredients for these cookies are all items you probably already have in your pantry!

  • salted butter (you can use unsalted, but add a pinch of salt to the dough)
  • cream cheese
  • granulated sugar
  • egg
  • vanilla
  • flour baking powder
  • confectioners sugar

Following the directions, combine the ingredients, roll on confectioners sugar and bake.

Why Refrigerate Cookie Dough?

Now, you may have noticed that I did not refrigerate the dough. Most recipes call for this so I, of course, tested that. What exactly does refrigerating do for cookies? Well, when you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. For this recipe specifically, that meant the cookies were much more puffed up and tall, which also meant I had to bake them a bit longer to make sure they were actually baked through. The edges browned and didn’t look as pretty as I would like.

Those cookies actually tasted less ooey gooey when the dough was chilled, so I opted to delete that instruction and use the dough immediately after preparing. The cookies are a bit flatter, but they are still just as ooey gooey and delicious!

How to Freeze Butter Cookies

The very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet, and then place in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label it with the cookie name and date.

If you want to store baked cookies, grab a large flat plastic container and place a layer of parchment or wax paper on the bottom. Set cookies down, place another layer of wax or parchment, then another layer of cookies. Set a slice of bread in the container and close.

4.78 from 18 votes
Ooey Gooey Butter Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
5 mins

This delectable butter cookie melts in your mouth!

Course: Dessert
Cuisine: American
Keyword: butter cookies, ooey gooey butter cookies
Servings: 24 cookies
Author: Amanda Rettke
  • 1/2 cup (113g) salted butter, softened
  • 1 package (8 ounces)cream cheese, softened
  • 1-1/2 cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups (282g) all-purpose flour
  • 1/2 cup (63g) confectioners sugar
  • 3 teaspoons baking powder
  • 1/2 cup confectioners' sugar, for rolling cookie dough in
  1. Preheat oven to 350°F. 

  2. In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended. 

  3. Add in egg and vanilla. 

  4. Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture. 

  5. Using a 2-tablespoon cookie scoop, scoop dough and then roll in confectioners’ sugar. Place approximately 6 dough balls on parchment paper-lined baking sheets.

  6. Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.

Recipe Video

If you love these Ooey Gooey Butter Cookies, you may also like my Ooey Gooey Cakes!

Chocolate Ooey Gooey Cake

Strawberry Ooey Gooey Cake

Red Velvet Ooey Gooey Cake

Ooey Gooey Pumpkin Cake

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  • Maureen Cummings says:

    These cookies were very good I’ve made them several times would like the recipe for lemon ooey gooey cookies

  • Pauline Dixon says:

    Thank you for these wonderful recipes, looking forward to trying them! I’m a baker and love to bake, me and my fsmily loves to bake! God bless you, and thank you!

  • Angie Edghill says:

    I cannot wait to try these.

  • Mary says:

    Do you have a recommendation for freezing all ready baked cookies? The are delicious and I’m so pleased with how they came out! After they were all baked I realized that the party is a week away and now feel I should freeze them ? Thank you!

    • Amanda Rettke says:

      Sure… After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.
      When ready to eat, take them out and let it sit at room temperature for about 30 minutes.

  • Carolyn Poole says:

    Amanda, The recipe ingredients do not list baking soda, but when I watch the video it shows baking soda being added.I need clarification please.

    • Amanda Rettke says:

      Please follow the written recipe.

  • Theresa says:

    Hi do you have vegan cookie recipes please

  • Linda Schneider says:

    I have made these several times for different people as gifts. They are well received and highly touted. I plan on making another batch today as a holiday gift. Thanks for creating this recipe.

    • Amanda Rettke says:

      Thrilled you and your friends and family enjoy them, Linda!

  • Tamico says:

    Omg I made these for Xmas!! Some as is and some with extra almond xtract, they were a hit!! So good!! Do u have any suggestions how I can turn these into Val’s day cookies either with red sprinkles or red cookies or?? Need to bring alot Friday to our company tent as it’s our first BIG Louisiana parade as well!! Tia!!

  • Riddhi says:

    Loved ur recipe and lately have been trying my hands on cookies..is there any substitute for egg in this recipe if so could u please suggest the quantity too and if there is no substitute is it ok to skip egg

  • Heather says:

    These were divine! The only thing I changed: 2c flour rather than 2 1/4, and I added more vanilla. Quick, easy and delish!

  • Mary says:

    Like to have the recipe for measured ingredients for Strawberry Pound Cake Please


  • Kathy says:

    Easy and so pretty! Make sure you keep dough refrigerated.

  • Audrey says:

    The recipe calls for baking powder, but the video shows baking soda. Which is correct? I assume it is baking powder. Thanks!

    • Amanda Rettke says:

      The written recipe is correct.

  • Nina says:

    These are soooo good omg I couldn’t stop eating them! Question – if I wanted to cut the serving in half (i was able to make 32 cookies), do I still use one egg?

    • Elizabeth Keeney says:

      Hi, Nina! I work with iambaker and am happy to help with questions. To half an egg, gently whisk it and measure out about 1 1/2 tablespoons of the egg into the recipe since one large egg is generally about 3 tablespoons. I hope this helps, and I am so glad you loved the cookies! Have a great day!

  • Erin says:

    Hi Amanda,
    I noticed baking powder in your recipe and baking soda in your video. What do you suggest?

    • Amanda Rettke says:

      THe written recipe is correct.

  • Jopie Navarro says:

    Thank you for this recipe. I will definitely try this. I’d like to know if I can mix in food coloring (how much) in the dough and in what part of the process?

  • Nancy. A.Mann says:

    The boy got Butter cookies sounds delicious got to try them for sure

  • Irene says:

    On the post oogey gooey butter cookies on the recipe is says baking powder but the video shows baking soda does it make a difference?

    • Elizabeth Keeney says:

      Hi, Irene! I work with iambaker and am happy to help with questions. Follow the written recipe. Have a great day!

  • Cindy Broome says:

    I’m sure this will be filed under the dumbest question of the week – do I have to use a hand mixer? I have a Kitchen Aid stand mixer and use that for all my cookie making recipes? Will that be ok here too?

    • Amanda Rettke says:

      Yes, you can use your stand mixer. 🙂

  • Donna says:

    Delicious cookies!! Very easy to make. Only thing was I needed to cook them about 4 minutes longer that recipe calls for. My oven is set, but they still needed a few minutes longer.


  • Debby says:

    Question:. Do you use baking powder or baking soda? Recipe said one thing and video said the other. Thank you! Can’t wait to make them this weekend.

    • Elizabeth Keeney says:

      Hi, Debby! I work with iambaker and am happy to help with questions. Follow the written recipe. Have a great day!

  • Silvana says:

    Gooey butter cookies look delish I eat gluten free how would they come gluten free flower

  • Darlene says:

    Hi, my name is Darlene and I live in KY. I am going to make your butter cookies and I just want to know if
    I can icing and decorate them. Thanks!

  • Susan Repasky says:

    I want to make these for Christmas. How much red and green sprinkles should I use in the dough?

  • Priscilla Kodie says:

    I have a question. I would like to make these cookies into a chocolate version. How much cocoa powder would you suggest I use per batch? Thanks in advance!