These delightful chewy and delicious Raspberry Gooey Butter Cookies are made easy with a cake mix and a fun raspberry flavor that gives them a perfect fruity.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Gooey Butter Cake has taken the baking world by storm so I inevitably wanted to go into this very chartered ground and come out with my own twist: Raspberry Gooey Butter Cookies. I know that sounds like a pretty hefty exaggeration but it is kinda true. When Paula Deen brought real attention to this cake a few years back, everyone found out about it. But I knew about gooey butter cake decades ago. To my family, it is just called gooey gooey cake. And the original recipe came from my Aunt Bev who is famous for the caramel in my most popular recipe: Real Deal Caramel Cake.
Aunt Bev lives in St. Louis and has made the gooey gooey cake for as long as I can remember. She gave the recipe to my mom when my brother and I were young. Then my mom made it a go-to recipe of her own. I bring all of this up because I find it so strange how people decide who we associate something with. I appreciate Paula Deen for all she is and does but this cake will always belong to my Aunt Bev. So these fun Valentine’s Day raspberry gooey butter cookies are a tribute to her who I deem the true founder of Gooey Gooey Cake.
Ingredients
- Cream Cheese & Butter Combo: A block of cream cheese joins forces with unsalted butter, both softened to perfection. They’re the dynamic duo bringing creamy goodness to our cookies.
- Egg: One large egg steps in as the binder, keeping our cookie dough just right in texture.
- Cake Mix Magic: White cake mix is the secret shortcut, adding sweetness and a perfect base.
- Powdered Sugar: A dusting of powdered sugar for that final touch of sweetness and a hint of elegance.
- Raspberry Gelatin Twist: Raspberry gelatin brings a burst of berry flavor and a fun, vibrant hue. It’s the star that makes these cookies pop! You can also replace with another flavor if you want.
- Color Me Fun (Optional): A drop or two of red or pink food coloring to amp up the visual appeal, if you’re feeling extra artsy.
How to Make Raspberry Gooey Butter Cookies
- 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.
How to Store
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. This way, they’ll stay perfectly gooey and irresistible for up to a week, ready to delight your taste buds whenever you crave a sweet treat!
Favorite Chewy Cookies
- Key Lime Cookies
- Chewy Oatmeal Raisin Cookies
- Lemon Crinkle Cookies
- Chewy Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
[amd-zlrecipe-recipe:22]
Raspberry Gooey Butter Cookies
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
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!