Raspberry Gooey Butter Cookies
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.
Servings: 24 servings
Calories: 167kcal
Ingredients
- 8 ounces cream cheese, softened 1 block
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 box white cake mix
- 1/4 cup powdered sugar
- 3 ounces raspberry gelatin 1 box
- 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.
Nutrition
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