By Becky Hardin
Updated Dec 12, 2025
Wonderfully sweet and ultra soft, these Gooey Butter Cookies are one of my absolute favorite things to bake from scratch. I love how surprisingly simple they are—just cream cheese, a touch of almond extract, plenty of butter, and a snowy coating of powdered sugar. No boxed cake mix needed! They’re the kind of cookie that melt in your mouth and make the whole kitchen smell amazing. I keep them on my Christmas baking list every single year, and honestly, I’ll take any excuse to whip up a batch.
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5-Star Review
“These cookies are super easy and so delicious. They never last long in my house❤” -Brenda
Easy Gooey Butter Cookie Recipe
Being from St. Louis, it just doesn’t feel like Christmas baking season in my house until I’ve made at least one batch of homemade gooey butter cookies. They’re rich, creamy, and melt-in-your-mouth delicious—and honestly, I can never stop at just one!
I love the classic flavor of traditional gooey butter cookies, but I also have a lot of fun playing with variations. Sometimes I’ll toss in chocolate chips or flavored baking chips, other times I’ll add nuts or shredded coconut for a little texture. And when I’m craving something bright, a bit of lemon zest takes the whole batch in a totally different (and delicious!) direction.
Ingredients1x2x3x
- ▢ ½ cup salted butter 113g, room temperature (1 stick) European style recommended
- ▢ 8 oz. cream cheese 227g room temperature (1 brick)
- ▢ 1½ cups granulated sugar 300g
- ▢ 1 large egg 50g, room temperature
- ▢ 1 tsp almond extract 4g
- ▢ 2¼ cups all-purpose flour 270g
- ▢ ½ cup powdered sugar 57g, divided
- ▢ 1 tbsp baking powder 12g
Video
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth. ½ cup salted butter, 8 oz. cream cheese, 1½ cups granulated sugar
- With the mixer running, add in the egg and then the almond extract. 1 large egg, 1 tsp almond extract
- In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together. 2¼ cups all-purpose flour, 1 tbsp baking powder, ½ cup powdered sugar
- With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
- Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.
- Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.
- Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the ball in powdered sugar.
- Place powdered sugar-covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.
- Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Cookie Portion Scoop
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gooey Butter Cookies Step by Step
Gather your ingredients: Gather all your ingredients and preheat your oven to 350°F.
Combine the wet ingredients: Beat ½ cup of salted butter, 8 oz. (1 brick) of cream cheese, and 1½ cups of granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, until smooth. With the mixer running, add 1 large egg and 1 tsp of almond extract.
Combine the dry ingredients: In a separate bowl, stir 2¼ cups of all-purpose flour, 1 tbsp of baking powder, and ¼ cup of powdered sugar together.
Form the dough: With the mixer on low, slowly add the flour mixture to the already creamed mixture. Do not over mix the dough so the gluten doesn’t become overworked (this leads to tougher cookies).
Once the dough is smooth, remove the bowl from the mixer and cover it. Place in the refrigerator to chill for 30 minutes.
Roll into balls: Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup of powdered sugar (for rolling) in a shallow bowl. Use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll it in powdered sugar.
Place on the cookie sheet: Place the powdered sugar-covered cookie dough balls on the baking sheet, 6 at a time. Allow space between each dough ball, as the cookies will spread while they bake.
Bake the cookies: Wait for the oven to fully preheat before baking the cookies. They bake quickly, so keep your eye on them, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. I prefer them with the shorter cook time so they’re extra gooey.
Cool and serve: Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely and enjoy.
How to Store
These gooey butter cookies are best fresh, but they keep well in an airtight container at room temperature for 3-4 days. To extend their shelf life to 5-6 days, refrigerate them.
You can freeze the unbaked dough or the baked gooey butter cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months for the raw dough or 1 month for the baked cookies. Bake the dough directly from frozen, adding a few extra minutes to the bake time, or thaw the cookies at room temperature before enjoying.
Serving Suggestions
I love dunking these cookies in a tall glass of cold milk (or creamy oat milk ), a rich cup of coffee— bulletproof coffee is my go-to—or a cozy mug of tea, like a spiked bourbon chai .
more delicious treats
Cinnamon Roll Bread
Chocolate Pudding
Banana Pudding Cheesecake
Funnel Cake
Gooey Butter Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
- Cookie Portion Scoop
Ingredients
- ½ cup salted butter 113g, room temperature (1 stick) European style recommended
- 8 oz. cream cheese 227g room temperature (1 brick)
- 1½ cups granulated sugar 300g
- 1 large egg 50g, room temperature
- 1 tsp almond extract 4g
- 2¼ cups all-purpose flour 270g
- ½ cup powdered sugar 57g, divided
- 1 tbsp baking powder 12g
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth. ½ cup salted butter, 8 oz. cream cheese, 1½ cups granulated sugar
- With the mixer running, add in the egg and then the almond extract. 1 large egg, 1 tsp almond extract
- In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together. 2¼ cups all-purpose flour, 1 tbsp baking powder, ½ cup powdered sugar
- With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
- Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.
- Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.
- Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the ball in powdered sugar.
- Place powdered sugar-covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.
- Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
