Cake Mix Gooey Butter Cookies Recipes

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

CAKE MIX GOOEY BUTTER LEMON COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese, softened butter and lemon peel with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and 2 tablespoons lemon juice until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small bowl, beat Glaze ingredients with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Dip top of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. Let stand about 30 minutes or until set. Store covered in airtight container at room temperature.

GOOEY BUTTER COOKIES

Steps:

• Cream together cream cheese and butter.
• Add egg and vanilla, then cake mix.
• Refrigerate for at least 1 hour or until cookie dough is firm.
• Roll in 1 inch balls, then roll in confectioner's sugar.
• Preheat oven to 350*.
• Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
• Wait a minute or two before removing cookies to cooling racks.
• Dust with confectioner's sugar.

CHOCOLATE GOOEY BUTTER CAKE COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, approximately 3 minutes.
• Mix in the egg and vanilla extract.
• Add the salt and cake mix and beat on medium until smooth, about 1½ minutes.
• Refrigerate the dough for 1-2 hours, or until batter is firm enough to roll into balls.
• When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Place the powdered sugar in a shallow bowl.
• Roll the chilled dough into 1-tablespoon-sized balls and roll the balls in the powdered sugar. Place the cookies 2-inches apart on the prepared baking sheet.
• Once the oven has fully preheated, bake the cookies for 12 minutes (no longer). The cookies will look and feel a little wobbly and soft.
• Place tray on a cooling rack to cool for 2 minutes, and dust the cookies with more powdered sugar (I use a mesh sieve).
• Transfer individual cookies to the cooling rack to completely cool.
• Dust with more powdered sugar, if desired.

CAKE MIX GOOEY BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined.
• Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on ungreased cookie sheets.
• Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling racks.

GOOEY BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
• Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.