Description
These Strawberry Gooey Butter Cookies are irresistibly soft and chewy with a rich, buttery base and a sweet strawberry flavor from cake mix. Coated in powdered sugar, they offer a delightful gooey texture with every bite, perfect for a quick and easy dessert that impresses.
Ingredients
Scale
Main Ingredients
- 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
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and easy cleanup.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Egg: Crack in the large egg and mix thoroughly until fully incorporated, creating a smooth batter.
- Incorporate Cake Mix: Gradually add the strawberry cake mix on low speed to the mixture. Continue mixing until a thick, cohesive dough forms.
- Form Dough Balls: Roll the dough into approximately 1-inch diameter balls, ensuring uniform size for even baking.
- Coat in Powdered Sugar: Roll each dough ball generously in powdered sugar to coat, adding a sweet and slightly crunchy outer layer.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 11 to 13 minutes, or until centers are set and cookies have a light golden brown edge.
- Cool and Serve: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your gooey strawberry treats!
Notes
- Ensure all wet ingredients are at room temperature to achieve a smooth dough.
- Do not overbake; cookies should be set but still soft in the center for the perfect gooey texture.
- For extra strawberry flavor, consider adding a teaspoon of strawberry extract to the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use parchment paper or a silicone baking mat to prevent sticking without extra grease.
