These Raspberry Cookies combine my auntie Beverly’s Gooey Butter Cake base with raspberry gelatin making them soft and gooey!
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Raspberry Cookie Ingredients
- Cream Cheese & Butter Combo: Make sure both are softened for easy mixing. You can also swap the butter for salted if you want. And whipped cream cheese or even low-fat cream cheese works too.
- Egg: One egg is all you need to bind everything together.
- Cake Mix: This is our shortcut. You can also use vanilla or even yellow cake mix.
- Powdered Sugar: Totally optional but gives a nice look. If you don’t have any around, make homemade powdered sugar with granulated sugar.
- Raspberry Gelatin: Strawberry or cherry gelatin will switch up the flavor but still keep that fruity goodness.
- Color (Optional): A drop or two of red or pink food coloring to amp up the color.
How to make Raspberry Gooey Butter Cookies
Mix the Cookie Dough
Step 1: Add the cream cheese and butter to the bowl of your mixer and cream until smooth.
Step 2: Turn the mixer to medium speed and add in one egg mixing until the batter is smooth.
Step 3: Add the gelatin, cake mix, and food coloring and mix it in on low speed until everything is well combined and the cookie dough is thick.
Step 4: Remove the finished cookie dough from the mixer, wrap it in plastic wrap, and refrigerate it.
Shape the Cookies and Bake
Step 5: Remove the chilled dough from the refrigerator, roll it into small balls, and place them on a parchment paper-lined cookie sheet.
Step 6: Sprinkle the tops of the cookies with powdered sugar and bake. Once done, remove the cookies from the oven and let them cool.
Raspberry Gooey Butter Cookies
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Equipment
Ingredients
- 8 ounces cream cheese, softened 1 block
- ½ cup unsalted butter softened
- 1 large egg
- 1 box white cake mix
- ¼ cup powdered sugar
- 3 ounces raspberry gelatin 1 box- JUST THE POWDER MIX
- OPTIONAL 1-2 drops red or pink food coloring
Instructions
- Add cream cheese and butter to the bowl of your mixer and cream until smooth.
- Next turn mixer to medium and add in one egg until batter is smooth.
- Then turn your mixer to a low speed and add in gelatin, cake mix and food coloring until everything is well combined and thick.
- Remove finished cookie dough from the mixer and wrap in plastic wrap and refrigerate for 20-30 minutes.
- While dough chills, preheat your oven to 350 degrees.
- Remove chilled dough from refrigerator and roll into small balls and place on a parchment paper lined cookie sheet.
- Sprinkle the tops of the cookies with powdered sugar and bake for 10-12 minutes. Remove and cool for 10 minutes.
Notes
- Round Cookies: Shaping the cookie dough into round balls helps them bake up in a more circular shape.
- Vibrant Cookie Color: You will get a more vibrant color by adding some red or pink food coloring.
- Use a Cookie Scoop: This ensures your cookies are similar in size which aids in more even baking.
- Don’t Skip Refrigerating the Dough: Resting the dough improves the flavor but also keeps the cookies from overspreading.
- Don’t Over Bake: To keep them gooey you want to avoid cooking them too much as they can dry out.
How to store Raspberry Gooey Butter Cookies
To keep your raspberry gooey butter cookies fresh and delicious, let them cool completely after baking. Then, store them in an airtight container at room temperature. Pop them in the microwave for a few seconds for that freshly baked cookie flavor and texture!How long will Raspberry Gooey Butter Cookies last in the fridge?
When packaged up properly, they’ll stay perfectly gooey and irresistible for up to a week, ready to delight your taste buds whenever you crave a sweet treat!Can I freeze raspberry cookies?
Yes! You can store the baked cookies in a freezer-safe container for up to three months so you can enjoy them whenever you want! You can also freeze the unbaked cookie dough. I recommend rolling it out into balls and freezing it on a parchment-lined baking tray. Once frozen, transfer them to a storage container and freeze for up to one month. Remove the desired amount and let them thaw out on a baking tray, add the powdered sugar, and then bake as directed.Nutrition
Recipe Tips
- Round Cookies: Shaping the cookie dough into round balls helps them bake up better.
- Cookie Color: You will get a more vibrant color by adding some red or pink food coloring.
- Use a Cookie Scoop: This ensures your cookies are similar in size so they bake evenly.
- Don’t Skip Refrigerating the Dough: Resting the dough improves the flavor and helps the cookies not spread.
- Don’t Over Bake: To keep them gooey you want to avoid cooking them too much as they can dry out.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Colored cookies are a bit tricky. Use the timing in the recipe as a guideline but your cookies are done when the edges are dry and they may be lightly brown on the bottom. It’s ok if the centers are still soft since we want them to be chewy. They will continue to set up.
These cook up pretty round if you take the time to roll the cookie dough into balls. But if you prefer them more round, you can use a round cookie cutter that’s larger than the cookies and spin it around the cookie in a circular motion after they bake.
Placing them in a container helps to keep them moist. If the cookies start to feel too firm you can add a slice of white bread to the container. The cookies will absorb the moisture from the bread and soften some.
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I feel silly for asking this, but maybe I won’t be the only one haha. When you add the gelatin, is it prepared or just the gelatin powder? I’m super excited to make them!!!
Hey boo, no silly questions. The powder is what you want to add.
I have been making these Gooey Butter cookies for years now since I found the recipe online. My question is can you use other gelatin besides raspberry? I am a peach kind of girl.
Hi Christi, you can DEFINITELY try a different gelatin. In fact, I am totally intrigued and want to know how the peach turns out!!
Jocelyn, I totally get what you mean about who owns a recipe. 😉 I have several recipes on my blog that “belonged” to my grandmother and great grandmother…we’re talking the early 1900’s here. Paula Deen has the same recipes! However, since my Granny was born over 30 years before Paula, I totally give credit to Granny for the recipes. Actually…I’m relatively sure that the recipes are merely regional recipes. I knew many low country South Carolina cooks who made food from similar recipes and I’m certain that those recipes traveled with people as they migrated down into Georgia (Paula’s neck of the woods.) It’s like Macaroni Pie. I grew up eating it, loved it! But it wasn’t until I was researching it’s origins that I discovered that it came from Barbados.
(Geez. I talk a lot.) Anyway, I am making your cookies today. I have been on a “how many things can I make with a cake mix” frenzy lately and I absolutely HAVE to add your Aunt Bev’s cookies to my baking frenzy!
Hooray! Thanks so much Terri and I love your story about who really own recipes. Maybe none of us do haha.
Hi Jessica. I just wanted to drop back by here and let you know that I did try the recipe for these cookies. They turned out great. My oldest grandson (age 7) loved them–and he has rarely met a cookie that he DID like. So, my hat is off to you for an excellent, kid pleasing recipe. They are a tad bit addicting.
Hey Jocelyn, I included your cookies in my Valentine’s Day Recipe Roundup! Which I know you already saw 🙂
Girl I totally missed it! You are such a sweetheart! Thank you!