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.

ooeygooey-blog2
4.79 from 19 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!

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F. 
  • In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended. 
  • Add in egg and vanilla. 
  • Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture. 
  • 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.
  • Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.

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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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The Ooey Gooey Butter Cookies are great. Gonna try a mixture of Almond & Coconut flours with mixture of coconut & Stevie sugars. Will add the conf/powered sugar like you did and not the dry milk. May roll in coconut sugar and powered sugar mix. It may or may work for my no glutin low carb eaters but will experiment. Thank you for all your baking blogs. Mona

  2. Made these today, cookies never flattened. Baked 350 12,13 & 14 minutes. Flattened by hand after out 5 minutes. ?
    What did I do wrong?
    Ingredient correct yield correct?

  3. I dont know why these cookies are called gooey. They taste more almondy than buttery, but are certainly not gooey at all. Its more of a cake like cookie. They do stay soft n still tasted good past a week. I will make these again but instead of adding almond extract i want to try lemon n also add some lemon zest. Thank u for the recipe.

  4. Is there something I can use as a substitute for some of the cream cheese? To help make it a little lower in sodium?

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