Go Back
Strawberry Gooey Butter Cookies

Strawberry Gooey Butter Cookies

These Strawberry Gooey Butter Cookies are a delightful and easy twist on a classic dessert, offering a melt-in-your-mouth texture with sweet strawberry notes. Perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter softened
  • 1 (8 ounce) package cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional, but recommended
  • 1 (16 ounce) package confectioners' sugar sifted (you’ll need about 3-4 cups total)
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/4 cup freeze-dried strawberries finely crushed into powder (or substitute with 2 tablespoons strawberry powder)
  • 1 pinch salt
  • Fresh strawberries for garnish
  • confectioners' sugar for dusting

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Medium Bowl
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. For easier handling, you can also line the pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, beat together the softened butter and softened cream cheese until smooth and creamy. This is your foundation for the signature gooey texture.
    1 cup (2 sticks) unsalted butter, 1 (8 ounce) package cream cheese
  3. Beat in the vanilla extract and almond extract (if using). These extracts will add depth and aroma to your cookies, elevating them beyond the ordinary.
    1 teaspoon vanilla extract, 1/2 teaspoon almond extract
  4. Gradually add about half of the sifted confectioners' sugar (approximately 2 cups) to the butter and cream cheese mixture, mixing on low speed until just combined. This creates a thick, sweet filling.
    1 (16 ounce) package confectioners' sugar
  5. Beat in the large egg until the mixture is well combined and smooth. Then, gently fold in the finely crushed freeze-dried strawberry powder. This is where the magic happens, infusing the gooey base with a vibrant strawberry hue and subtle fruity flavor.
    1 large egg, 1/4 cup freeze-dried strawberries
  6. In a separate medium bowl, combine the all-purpose flour, the remaining sifted confectioners' sugar (about 1.5 to 2 cups), and a pinch of salt. Whisk these dry ingredients together to ensure they are evenly distributed.
    1/2 cup all-purpose flour, 1 (16 ounce) package confectioners' sugar, 1 pinch salt
  7. Slowly add the dry flour mixture to the wet gooey butter mixture, mixing on low speed until just incorporated. Be careful not to overmix; you want a soft, slightly sticky dough.
  8. Evenly spread the cookie dough into the prepared baking pan. Use a spatula or your fingertips (lightly greased if needed) to press the dough into an even layer across the bottom of the pan.
  9. Bake for 20-25 minutes, or until the edges are lightly golden and the center is set but still has a slight wobble. The cookies will continue to set as they cool.
  10. Let the Strawberry Gooey Butter Cookies cool completely in the pan on a wire rack. Once cooled, cut them into squares or bars. For a cleaner cut, you can refrigerate them for about 30 minutes before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Freeze for up to 2-3 months.