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Gooey Butter CookiesThese are my favorite cookies to eat, and so they're what I make the most. These cookies taste quite a bit like gooey butter cake. They're quite sweet with a buttery taste that's not overwhelming. They're best when soft and especially warm. Gooey butter cake is a sort of coffee cake, peculiar to St. Louis. The legend goes that a baker was making yellow cake, and accidentally added the butter twice. Ingredients
Directions
YieldMakes about 60 small cookies. VariationsI like to add green and red food coloring (to separate batches) for Christmas cookies. (I usually make 2 batches of each color.) Sometimes I'll add colored sugar or Christmas sprinkles. You can use 1 cup (2 sticks) butter or 2 packages of cream cheese. I’ve seen both variants on the Internet. The cream cheese is less fattening, but I like to split the difference to keep some more of the buttery taste. (It seems that most of the Internet recipes use both.) I like to use the reduced-fat cream cheese as well; again, I split the difference - half regular cream cheese, half reduced-fat. Sugar-free yellow cake mix seemed to work as well as regular yellow cake mix. Not as good as yellow cake mix with extra butter in the mix, though. I'll probably try adding another stick of butter next time I do sugar-free cake mix; if that works, I'll likely make that my default recipe. Sugar-free powdered sugar did not seem to work well; it melts and mostly evaporates. Chocolate cake mix didn’t work out too well. It tasted fine, but no buttery goodness of the originals. CreditsThis is my (Craig Buchek's) recipe, based on a couple recipes I found on the Internet circa 2002. This was one of the recipes (along with the comments). Comments |
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