Strawberry Gooey Butter Cookies Recipe

I just made Strawberry Gooey Butter Cookies and the gooey, creamy pink centers are shockingly pillowy and irresistible, so you have to keep scrolling.

I’m obsessed with Strawberry Gooey Butter Cookies because they’re stupidly soft, weirdly creamy, and unapologetically pink. I love how strawberry cake mix turns a simple cookie into something almost custardy.

I adore the tang from cream cheese playing against that sweet pink batter. These Strawberry Cake Mix Cookies are the reason I keep a stash of cake mixes on hand.

I’ll admit I eat them straight from the cooling rack, one after another, no restraint. And every time I get that ooey interior I cheer quietly.

Every single messy bite. Worth it.

Ingredients

• Strawberry cake mix, gives quick strawberry flavor and bright pink cookie base.
• Eggs, room temperature, help bind and make cookies tender.
• Unsalted butter, softened, adds richness and melt-in-mouth texture.
• Basically, cream cheese, softened, makes that gooey, slightly tangy center.
• Plus, egg for the cream cheese layer gives structure and silkiness.
• Vanilla extract, adds warmth and rounds the sweet strawberry notes.
• Powdered sugar, sifted, sweetens and helps create a soft, silky coating.
• Fine salt, balances sweetness and helps the strawberry flavor pop.
• Basically, pink sanding sugar or sprinkles, optional, gives fun crunch and color.

Ingredient Quantities

• 1 box (15.25 oz) strawberry cake mix
• 2 large eggs, room temperature
• 1 stick (1/2 cup) unsalted butter, softened
• 8 oz cream cheese, softened (about 1 package)
• 1 large egg for the cream cheese layer
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted
• Pinch of fine salt
• Pink sanding sugar or sprinkles for rolling, optional

How to Make this

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat so the cookies don’t stick.

2. In a large bowl cream together the softened butter and 2 large eggs until smooth, then add the entire box of strawberry cake mix and stir until a thick, slightly sticky dough forms. It’s ok if it’s a little tacky.

3. Put the dough in the fridge for about 15 minutes while you make the filling so it’s easier to handle.

4. In a separate bowl beat the 8 oz softened cream cheese with the extra large egg and 1 teaspoon vanilla until totally smooth and lump free.

5. Add the 2 cups sifted powdered sugar and a pinch of fine salt to the cream cheese mix and beat until creamy. The filling should be thick but scoopable.

6. Scoop about 1 tablespoon of the strawberry dough, flatten it in your palm into a small disk, drop about 1 teaspoon of the cream cheese filling in the center, then fold the dough around the filling and roll gently into a ball. It’s fine if a little filling peeks out.

7. Roll each ball in pink sanding sugar or sprinkles if using, then place them 2 inches apart on the prepared baking sheet.

8. Bake 10 to 12 minutes, or until the edges look set but the centers are still soft and slightly gooey. Don’t overbake or they’ll lose the gooey center.

9. Let the cookies cool on the baking sheet for 5 to 10 minutes so they set, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 3 days, or freeze for longer.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Large mixing bowl (for dough)
5. Medium mixing bowl (for cream cheese filling)
6. Electric hand mixer or stand mixer (or a sturdy whisk)
7. Rubber spatula or wooden spoon
8. Tablespoon or small cookie scoop
9. Wire cooling rack
10. Measuring cups and spoons

FAQ

Strawberry Gooey Butter Cookies Recipe Substitutions and Variations

• Strawberry cake mix: swap for 1 box vanilla or white cake mix plus 1/2 cup freeze dried strawberry powder or 1/3 cup strawberry jam stirred into the batter — gives a similar flavor if you cant find a strawberry mix.
• Unsalted butter (1/2 cup): use 1/2 cup light butter or margarine, or 1/4 cup coconut oil plus 1/4 cup softened butter for a slight coconut note. If you use salted butter, omit the pinch of salt.
• Cream cheese (8 oz): use 8 oz Neufchatel for fewer calories, or equal parts mascarpone for a richer, silkier filling; Greek yogurt cheese works in a pinch but will be tangier and looser.
• Powdered sugar (2 cups): swap with 2 cups superfine sugar blended briefly in a blender to make it powdery, or use 1 3/4 cups confectioners sugar plus 1 tablespoon cornstarch if you need more stability.

Pro Tips

1. Chill the dough longer if it’s too sticky, like 25 to 30 minutes. It’s way easier to shape and you wont squish the cream cheese filling out. If the filling peeks out a little that’s fine, but less mess is nicer.

2. Use room temp cream cheese and beat it really smooth before adding powdered sugar. If it’s lumpy the filling will be weird. If you accidentally over-sweetened, stir in a tiny pinch of salt to balance it.

3. Bake on a middle rack and keep an eye after 8 minutes. When the edges look set but the centers still jiggle a little, pull them. They firm up while cooling, so dont overbake or they’ll be dry.

4. For easier rolling, wet your hands slightly or use a small ice cream scoop for the dough and a tiny melon baller for the filling. Sprinkles stick better if you press them on gently right after rolling, not after baking.