Gluten Free Gooey Butter Cookies Recipe

I’m sharing my gluten-free gooey butter cookie recipe in my Quick Gluten Free Cookies collection, featuring a surprise twist that makes them a standout at Christmas cookie tables and baby showers.

I’m terrible at keeping cookies to myself, and these Gluten Free Gooey Butter Cookies are why. They look simple but hide a ridiculous soft center that kind of melts in your mouth and makes you wonder how something made from gluten free yellow cake mix and cream cheese can be this wrong in the best way.

I bring them to every holiday thing now because people can’t stop guessing what’s in them, and they always call them a novelty. If you like sweet surprises and a little nostalgia with a twist, these fit that bill, perfect for Gluten Free Cake Cookies fans.

Ingredients

• Gluten-free yellow cake mix: Mostly carbs from refined flours, it adds sweetness, structure and quick cookie base.
• Unsalted butter: Rich in saturated fat, lots of calories, gives tender crumb and buttery flavor.
• Eggs: Good protein add moisture and lift, yolks bring richness and color.
• Cream cheese: Heavy in fat, super creamy, makes the gooey filling tangy and smooth.
• Powdered sugar: Pure sugar with a bit of starch, makes these intensely sweet and soft.
• Vanilla extract: Almost no nutrients but it adds warm aroma, rounds out sweetness nicely.
• Salt: Tiny amount, boosts flavors, balances sweetness and stops things tasting flat.
• Extra powdered sugar: Optional coating adds extra sweetness and pretty dusting, but more pure sugar.

Ingredient Quantities

• 1 (15-ounce) box gluten-free yellow cake mix (check label, make sure it’s actually gluten free)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 8 ounces cream cheese, softened to room temp
• 1 large egg (for the gooey filling)
• 2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt
• About 1/2 cup extra powdered sugar for rolling or dusting (optional)

How to Make this

1. Preheat oven to 350 F and line a baking sheet with parchment paper or a silicone mat, set aside.

2. In a medium bowl stir the gluten free yellow cake mix, melted butter and the 2 eggs until a soft dough forms, if it seems too sticky chill it 10 minutes to make it easier to handle.

3. In a separate bowl beat the softened cream cheese until smooth, add the single egg for the filling, the sifted 2 cups powdered sugar, vanilla and a pinch of salt and beat until thick and lump free.

4. Use a tablespoon or small cookie scoop to portion the cake mix dough into balls about 1 to 1 1/2 inches, roll them quickly in the extra powdered sugar if you want that snowy look, then place on the prepared sheet about 2 inches apart and gently flatten each ball with your fingers.

5. Drop about 1/2 to 1 tablespoon of the cream cheese filling onto the center of each flattened dough round and spread it slightly leaving a little dough rim so the filling doesnt run off.

6. If the filling is oozing too much pop the tray in the fridge for 5 to 10 minutes before baking, this helps them hold shape.

7. Bake at 350 F for about 10 to 12 minutes, you want the edges set and the centers still a bit soft and glossy – they will firm up as they cool so dont overbake.

8. Let the cookies cool on the baking sheet for 4 to 6 minutes then transfer to a wire rack to finish cooling, the centers will settle into that gooey texture.

9. Once mostly cool dust with extra powdered sugar if desired, store any leftovers in an airtight container in the fridge for up to a few days because of the cream cheese.

Equipment Needed

1. Oven set to 350 F (duh, gotta preheat)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Two medium mixing bowls (one for the cake mix dough, one for the cream cheese filling)
4. Electric hand mixer or stand mixer (or a whisk if you wanna work your arm)
5. Rubber spatula for scraping and a wooden spoon or fork for quick mixing
6. Tablespoon measure or a small cookie scoop (for consistent dough balls)
7. Measuring cups and spoons plus a sifter or fine mesh sieve for the powdered sugar
8. Wire cooling rack and room in the fridge for a quick chill if the filling gets too runny

FAQ

Gluten Free Gooey Butter Cookies Recipe Substitutions and Variations

• Gluten-free yellow cake mix: swap with a homemade mix — 2 1/2 cups gluten-free all purpose flour blend, 1 3/4 cups granulated sugar, 1 tbsp baking powder and 1 tsp xanthan gum if your blend doesn’t have it; it’ll work very similarly but might be a touch less sweet.
• Unsalted butter (1/2 cup): use 1/2 cup melted coconut oil or neutral oil (canola, vegetable) 1:1; coconut oil gives a slight coconut note, neutral oil keeps flavor unchanged.
• Each large egg (including the gooey filling egg): replace with 1 tbsp ground flaxseed + 3 tbsp water (mix and let sit 5 minutes) or use 3 tbsp aquafaba per egg; texture will be a bit different but still gooey.
• 8 oz cream cheese: use 8 oz mascarpone or 1 cup well-strained full fat Greek yogurt for a tangier lighter filling, or use 8 oz dairy free cream cheese for a vegan option.

Pro Tips

– Use a small cookie scoop so every cookie is about the same size, they bake more evenly that way and the cream cheese centers look nicer, plus you wont be messing with sticky dough as much.
– Beat the cream cheese until totally smooth, if it’s even a little cold you’ll get lumps so nuke it for 5 to 8 seconds and stir, or push the filling through a fine mesh for silky texture.
– Watch the oven not the clock, ovens vary a lot so start checking at 8 minutes, you want edges set and centers still glossy — they firm up as they cool so dont overbake.
– If your GF mix seems dry or crumbly add about 1/8 to 1/4 teaspoon xanthan gum or a splash of milk to improve texture, and store leftovers chilled; warm them a few seconds in the microwave before serving to bring back that gooey goodness.