My Funfetti Gooey Butter Cookies are incredibly soft made with butter, cream cheese and Funfetti Cake Mix! You will definitely want to make these cookies over and over again!
I have a little secret to share with you guys, until fairly recently I didn’t really understand this whole gooey thing. Not that I’m against anything called gooey, I just didn’t understand the gooey concept.
So I thought I would learn a little more about gooey cookies, cakes and bars. Not that I’m an expert, but I have read up on this wonderful tradition I understand it much better now!
You can definitely use 1/3 less fat cream cheese in your gooey butter cookies! They will turn out great! As a matter of fact the texture of these cookies is SO soft and SO wonderful…you will want to make these again!
I used 1/3 less fat cream cheese and the cookies were perfect! You know how you grab a cookie because you’re going to eat just one, well that didn’t happen…just sayin.
Today I am sharing with you my Funfetti Gooey Butter Cookies, hope you enjoy them!
Can you see how soft and tender the middle of the cookie is? Love that!
Such a bright, happy cookie dough with plenty of rainbow sprinkles.
Ah yes, these wonderful little gems are cooling off. We loved these cookies! I think my oldest son ate four before he even looked up. Then he asked me if I can make all our cookies this way. That’s when I knew I was onto a good thing!
Funfetti Gooey Butter Cookies
8 ounces 1/3 less fat cream cheese, or regular if you prefer
1/2 cup (1 stick) butter, room temperature
1 large egg
1 teaspoon vanilla, optional
1 box Funfetti cake mix (15.25 oz.)
1/4 cup rainbow sprinkles
1/3 cup powdered sugar
1. In a large bowl beat cream cheese and butter together until smooth, add egg and vanilla and continue mixing, on medium speed 1 to 2 minutes until blended. Stir in sprinkles by hand.
2. Chill dough for about an hour, or until easy to handle.
3. Preheat oven to 350 degrees F. Roll dough into 1 inch balls and roll in powdered sugar.
4, Place the powdered sugar in a shallow bowl. Roll the dough into 1-inch balls, then roll in the powdered sugar. Place 2 inches apart on a cookie sheet.
5. Bake for 9-10 minutes, or until centers are just set. Cool for 2-3 minutes on cookie sheet, then transfer to a wire rack to cool completely.
Makes 26-30 cookies.