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5 from 1 vote

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.
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 167kcal


  • 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


  • 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.


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