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Strawberry Gooey Butter Cookies

Strawberry Gooey Butter Cookies

Strawberry Gooey Butter Cookies are a delightful twist on a classic, offering a uniquely soft, chewy texture with a burst of sweet strawberry flavor that’s incredibly satisfying. This simple recipe yields a crowd-pleasing dessert perfect for any occasion, proving homemade treats are always best.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 48 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but recommended for enhanced flavor)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup freeze-dried strawberries, finely crushed into powder or 1/4 cup strawberry jam, thinned slightly if necessary
  • powdered sugar, for dusting

Equipment

  • Large bowl
  • Medium Bowl
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. In a large bowl, cream together the softened unsalted butter and softened cream cheese until smooth and well combined. This is the foundation of our gooey texture.
    1 cup unsalted butter, softened, 8 ounces cream cheese, softened
  2. Gradually add 1 cup of the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
    2 cups granulated sugar, divided
  3. Beat in the room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using) until just combined.
    2 large eggs, room temperature, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract (optional, but recommended for enhanced flavor)
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
    2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be soft and sticky.
  6. Gently fold in the finely crushed freeze-dried strawberry powder or the thinned strawberry jam. If using jam, you might swirl it through the dough for a marbled effect rather than fully incorporating. For a stronger strawberry flavor, ensure the freeze-dried strawberry powder is fine and evenly distributed.
    1 cup freeze-dried strawberries, finely crushed into powder
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1-2 hours, or until it's firm enough to handle. This chilling step is crucial for the gooey texture and prevents the cookies from spreading too much.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Once chilled, scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 12-15 minutes, or until the edges are lightly golden and the centers appear slightly underbaked and shiny. The cookies will continue to set as they cool.
  11. Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, generously dust them with powdered sugar.
    powdered sugar, for dusting

Notes

To keep your Strawberry Gooey Butter Cookies at their peak deliciousness, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked and completely cooled cookies for up to 2-3 months.