These red velvet gooey butter cookies are a dreamy combination of vibrant red velvet flavor and creamy sweetness. Soft, chewy, and coated in powdered sugar, they’re perfect for holidays, Valentine’s Day, or any occasion that calls for a little extra indulgence.
Ingredients
- 1 box (15.25 oz) red velvet cake mix
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the Dough:
- In a large bowl, beat softened cream cheese and butter until smooth and creamy.
- Add the egg and vanilla extract, mixing well.
- Gradually mix in the red velvet cake mix until fully combined. The dough will be sticky.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to make it easier to handle.
- Shape and Coat: Scoop 1 1/2-tablespoon-sized portions of dough and roll into balls. Coat each ball generously in powdered sugar.
- Bake: Place dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the tops have a crinkle effect.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Gooey Butter Cookies
- Chill thoroughly: This keeps the dough from spreading too much during baking.
- Generous coating: Roll the dough balls in a thick layer of powdered sugar for a pretty, snowy effect.
- Don’t overbake: The cookies should remain soft and slightly gooey in the center.
Nutrition (Per Cookie)
- Calories: 140
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 120mg
- Carbohydrates: 18g
- Sugar: 12g
- Protein: 2g
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