Rich, chewy red velvet gooey butter cookies are covered in powdered sugar for an indulgent treat! This is an easy cake mix cookie recipe made with just a few ingredients.
They’re perfectly puffed and chewy on the outside with a moist, fudgy bite hiding inside. Serve the for your next cookie exchange, Valentine’s Day party, 4th of July and more!
Red velvet gooey butter cookies are a fun twist on the St. Louis classic gooey butter cake! With a swap of the cake mix my Gooey Butter Cookie recipe turns into a delicious mix of rich red velvet flavor with the ooey gooey goodness of butter cake.
Red Velvet Gooey Butter Cookies
Red velvet cake is known for its luxurious texture, gentle cocoa flavor and fudgy bite. It’s even more amazing blended with tart cream cheese into delicious bite-sized treats! These cookies are a match made in heaven!
Ingredients and Substitutions
- Cream Cheese – Full fat cream cheese, softened. Learn how to soften cream cheese here.
- Butter – Unsalted butter is preferred to keep these cookies delightfully sweet. For best results, properly soften butter.
- Egg – At room temperature.
- Vanilla – Pure vanilla extract.
- Red Velvet Cake Mix – I use Duncan Hines, but you can use your favorite cake mix for this easy shortcut recipe.
- Powdered Sugar – Powdered sugar, also known as confectioner’s sugar, gives these cookies a luxuriously smooth texture. Don’t have any? Learn how to make powdered sugar here.
- Use your favorite cake mix to customize your own gooey butter cookies!
- For really gooey cookies, add ¼ cup powdered sugar to the batter and increase bake time by one minute.
How to Make
- Combine – Cream butter and cream cheese until light and fluffy. Add egg, vanilla and cake mix.
- Chill – Cover and refrigerate. Make loose dough balls and roll in powdered sugar to coat.
- Bake – Preheat oven and line cookie sheets with parchment paper. Bake and transfer to a wire rack to cool.
- Resist the temptation to over bake. Bake cookies until just set and transfer to a wire rack to cool (they’ll continue baking on a hot cookie sheet). This helps them maintain their irresistible gooey texture!
- Bake the cookies on a parchment lined cookie sheet.
- Cookie dough is easiest to work with chilled and yields a fuller cookie.
- Use a cookie scoop for consistent cookie size, but careful not to pack the dough.
How to Store
- Room Temperature – Store in an airtight container for up to 5 days.
- Refrigerate – Store in an airtight container up to 1 week.
- Freeze – Place cookies in a freezer bag and store in an airtight container to prevent any freezer odors from seeping in. Freeze up to 6 months.
Frequently Asked Questions
Yes! These are a quintessential St. Louis dessert!
The ratio of butter to flour makes them really gooey and exceptionally delicious!
Red velvet is a mild, yet tart cocoa known for its smooth texture and tender bite.
Red Velvet Cookies
- In a large mixing bowl, cream butter and cream cheese for 3 minutes until light and fluffy.
- Add egg and vanilla.
- Blend in cake mix.
- Cover and refrigerate (or freeze) dough for 2+ hours.
- Preheat oven to 325°F.
- Using a cookie scoop or teaspoon, scoop dough and roll dough into 1″ balls. Roll in powdered sugar to coat.
- Bake 8-9 minutes (resist the urge to bake longer). Allow to cool 1 minute before transferring to a wire rack to cool.
- If you want really gooey cookies, add ¼ cup powdered sugar to the batter and increase bake time by one minute.
- This cookie dough is best when cold. It makes it easier to work with and produces a fuller cookie.
- Use a cookie scoop if you have one to avoid sticky fingers and make consistent size cookies.
- To make clean up a breeze, I line my cookie sheets with parchment paper.
Estimated nutrition information is provided as a courtesy and is not guaranteed.