Raspberry Gooey Butter Cookies
Raspberry Cookies made easy with a cake mix and raspberry jello it gives them a fruity flavor and colorful appearance! They cook up so chewy and soft!
Servings: 24 servings
Calories: 167kcal
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
Serving: 1 cookie | Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 199mg | Potassium: 29mg | Sugar: 13g | Vitamin A: 255IU | Calcium: 59mg | Iron: 0.5mg