Quick Gooey Butter Cookies with Yellow Cake: A Sweet Treat.

There is a specific category of baking that I like to call “low effort, high reward.” These are the recipes that rely on clever shortcuts to produce a result so good that no one would ever guess you started with a box of cake mix. These gooey butter cookies are the ultimate example. Derived from the famous St. Louis Gooey Butter Cake, these cookies take that iconic rich, cream-cheese-infused flavor and turn it into a handheld treat that is soft, chewy, and slightly tangy.

I often pull this recipe out when I need a last-minute dessert for a bake sale or a potluck. Because it starts with a yellow cake mix, you skip the measuring of flour, leavening agents, and sugar, meaning you can have the dough ready for the oven in less than ten minutes. The result is a cookie that tastes like a cross between a sugar cookie and a decadent cheesecake, with a distinctive “crinkle” top coated in powdered sugar that looks beautiful on any platter.

Ingredients

This recipe is incredibly efficient. Most of these items are likely already in your refrigerator or pantry, making it the perfect “emergency” cookie recipe.

Yellow Cake Mix: 1 box (standard 15.25 oz). This provides the base flavor, sweetness, and structure.
Cream Cheese: 1 block (8 oz), softened to room temperature.¹ This is what gives the cookies their signature “gooey” texture.
Unsalted Butter: ½ cup (1 stick), softened.
Egg: 1 large egg, room temperature.
Vanilla Extract: 1 teaspoon.
Powdered Sugar: ½ cup, in a shallow bowl for rolling the dough.

Instructions

The key to success with these cookies is the temperature of your ingredients. If the cream cheese or butter is cold, you will end up with lumps in your dough rather than a smooth, velvety batter.

Cream the base

In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is pale and fluffy. You can use a hand mixer or a stand mixer for this. Add the egg and the vanilla extract, beating again until fully incorporated.

Add the dry mix

Pour in the yellow cake mix. Turn your mixer to its lowest setting and mix just until the dry powder disappears into the cream cheese mixture. The dough will be very thick and quite sticky; this is exactly what you want.

The chill factor (Important)

Because the dough is so tacky, it is much easier to handle if you chill it in the refrigerator for at least 30 to 60 minutes. This allows the fats to firm up so you can roll the dough into neat balls without it sticking to your hands.

Prep and roll

Preheat your oven to 350°F. Line two baking sheets with parchment paper. Using a tablespoon or a small cookie scoop, portion out the dough. Roll each piece into a ball about one inch in diameter, then drop it into the bowl of powdered sugar. Coat it generously—this is what creates the beautiful white crinkle effect as the cookies expand.

Bake and set

Place the balls on the prepared baking sheets, leaving two inches of space between them. Bake for 10 to 12 minutes. You want the edges to be set, but the centers should still look slightly soft and “underbaked.” They should not turn brown; keeping them pale ensures they stay gooey.

Cooling

Let the cookies rest on the baking sheet for at least 5 minutes before moving them to a wire rack. They are very fragile when hot but will firm up into a fudgy consistency as they cool.

Flavor and Texture Notes

These cookies are a celebration of contrasting textures. The exterior has a very thin, delicate “crust” from the powdered sugar and the heat of the oven, while the interior remains remarkably soft and dense.

Flavor-wise, they are rich and buttery. The cream cheese provides a subtle tang that balances the sweetness of the yellow cake mix, preventing them from feeling cloying. There is a deep vanilla undertone that makes them feel nostalgic—like the best part of a birthday cake in cookie form.

Tips and Variations

The Chocolate Version: Use a devil’s food cake mix or a chocolate cake mix instead of yellow for a “Brownie Gooey Butter Cookie.”
Lemon Zest: Add the zest of one lemon to the dough to create a bright, citrusy version that pairs perfectly with the cream cheese.²
Sprinkles: Roll the dough in rainbow sprinkles instead of powdered sugar for a “Funfetti” look that is perfect for children’s parties.
Double the Vanilla: Use vanilla bean paste instead of extract to see those beautiful little black flecks throughout the cookies.

Storage and Make-Ahead

At Room Temperature: Store in an airtight container for up to 4 days. Because of the cream cheese, they stay moist much longer than standard butter cookies.
In the Fridge: If you prefer a firmer, fudge-like texture, keep them in the refrigerator. They are delicious when eaten cold.
Freezing: These freeze beautifully. You can freeze the baked cookies for up to 3 months. You can also freeze the unbaked dough balls (without the powdered sugar coating) and bake them from frozen, just add an extra 2 minutes to the bake time.

Serving Suggestions

The Milk Pairing: These are quite rich, so a cold glass of milk or a strong cup of black coffee is the perfect accompaniment to cut through the sweetness.
Ice Cream Sandwiches: Use two cookies to sandwich a scoop of strawberry or peach ice cream for a “cheesecake” style dessert.
Dessert Boards: Arrange them on a board with fresh berries like raspberries or blackberries; the tartness of the fruit complements the buttery dough.

FAQ

Can I use a different type of cake mix?

Yes, almost any standard cake mix will work. White cake, spice cake, and even strawberry cake mix are popular variations. Just ensure the box is roughly the same size (15-16 oz).

Why didn’t my cookies crinkle?

If your dough wasn’t chilled enough, or if you didn’t use enough powdered sugar, the “crinkle” effect might be less pronounced. Be generous with the sugar coating!

Do these need to be refrigerated?

While they contain cream cheese, the high sugar content and the baking process make them shelf-stable at room temperature for a few days. However, for long-term storage (more than 4 days), the refrigerator is best.

My cookies are flat. What happened?

This usually happens if the butter was melted instead of softened, or if the dough was too warm when it went into the oven. Chilling the dough is the best defense against flat cookies.

Conclusion

Quick Gooey Butter Cookies are proof that you don’t need a complicated recipe to create a crowd favorite. They are soft, decadent, and incredibly easy to pull together at a moment’s notice. Whether you’re a seasoned baker or someone who rarely touches an oven, these cookies are a reliable win.