Strawberry gooey butter cookies are soft, chewy, and bursting with sweet strawberry flavor. Made with cream cheese and cake mix, these cookies are ultra-tender with a rich, buttery texture and a powdered sugar coating that gives them their signature crinkle top.
Why You’ll Love This Recipe
These cookies are as easy as they are irresistible. Using strawberry cake mix cuts down on prep time while still delivering big flavor, and the cream cheese adds the perfect amount of gooeyness. Their pretty pink color makes them ideal for spring, Valentine’s Day, baby showers, or anytime you want a fun, fruity treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Strawberry cake mix
- Cream cheese, softened
- Unsalted butter, softened
- Egg
- Vanilla extract
- Powdered sugar (for rolling)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Add the egg and vanilla extract, and mix until fully combined.
- Add the strawberry cake mix and stir until a soft, sticky dough forms.
- Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Scoop the dough into 1-inch balls and roll each in powdered sugar until fully coated.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Makes about 24 cookies
Prep time: 10 minutes
Chill time: 30 minutes
Cook time: 10–12 minutes
Total time: approximately 50–55 minutes
Variations
- Lemon Strawberry: Add 1 teaspoon of lemon zest for a citrusy twist.
- White Chocolate Chip: Mix in ½ cup white chocolate chips for added richness.
- Chocolate-Dipped: Dip cooled cookies in melted dark chocolate for an elegant touch.
- Festive Topping: Add heart-shaped or colorful sprinkles before baking for holiday flair.
- Gluten-Free: Use a gluten-free strawberry cake mix and verify all other ingredients are GF.
storage/reheating
Store strawberry gooey butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. No reheating needed—just thaw and enjoy, or warm slightly in the microwave for a soft texture.
FAQs
What makes these cookies “gooey”?
The combination of cream cheese and butter gives the cookies a soft, almost fudgy texture in the center.
Can I use a different cake mix flavor?
Yes! Lemon, vanilla, or chocolate cake mix can be used to create different gooey cookie variations.
Do I have to chill the dough?
Chilling helps firm up the sticky dough, making it easier to roll and helping the cookies hold their shape.
Can I skip the powdered sugar?
It’s optional, but it gives the cookies their classic crinkle top and adds extra sweetness.
Can I freeze the dough?
Yes, scoop and roll the dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Roll in powdered sugar just before baking.
Why did my cookies spread too much?
Make sure the dough is chilled and your butter isn’t too warm. Also, avoid overmixing.
Can I make them without cream cheese?
Cream cheese is key to the texture, but you could try mascarpone as a substitute. The result may be slightly different.
Are these cookies very sweet?
They are sweet, but the tangy cream cheese balances it out. Adjust sweetness by using less powdered sugar if desired.
Can I add mix-ins?
Absolutely—try white chocolate chips, freeze-dried strawberries, or even chopped nuts.
Do they stay soft after baking?
Yes, they remain soft and gooey for several days if stored properly.
Conclusion
Strawberry gooey butter cookies are a vibrant, fun, and ultra-satisfying treat that’s perfect for any occasion. With their bold strawberry flavor, melt-in-your-mouth texture, and pretty pink color, they’re guaranteed to be a hit with kids and adults alike. Whether you’re baking for a party or just because, these cookies are a must-try.
Print
Strawberry Gooey Butter Cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These strawberry gooey butter cookies are soft, sweet, and melt-in-your-mouth delicious. Made with strawberry cake mix, cream cheese, and butter, they’re full of flavor and have that perfect gooey texture inside. Dust them with powdered sugar for a pretty finish and a pop of sweetness!
Ingredients
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1 box (15.25 oz) strawberry cake mix
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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1 large egg
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1/2 tsp vanilla extract
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1/2 cup powdered sugar (for rolling)
Instructions
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In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
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Add the egg and vanilla extract; mix until fully combined.
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Add the cake mix and mix until a thick, sticky dough forms.
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Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Scoop dough into 1–1½ inch balls and roll each one in powdered sugar.
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Place on the baking sheet about 2 inches apart.
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Bake for 10–12 minutes, until the edges are set but the centers still look soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Dough will be sticky — chilling helps a lot!
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For extra strawberry flavor, mix in a few chopped freeze-dried strawberries.
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These cookies stay soft for days — store in an airtight container.