There is a special place in the dessert hall of fame for cookies that are soft, dense, and practically melt in your mouth. These Gluten Free Gooey Butter Cookies are exactly that—a decadent cross between a soft sugar cookie and a rich cheesecake.
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Originating from the famous St. Louis gooey butter cake, these cookies pack all that creamy, tangy sweetness into a handheld treat. They are coated in powdered sugar, creating a beautiful crinkled effect that reveals the golden, soft center.
This recipe is incredibly easy to make and yields a batch of Gluten Free Gooey Butter Cookies that are so authentic, no one will guess they are gluten-free.
A Little Story About This Dish
I have always had a weakness for soft, cake-style cookies. I remember the first time I tried a traditional gooey butter cookie; the texture was unforgettable. When I transitioned to a gluten-free lifestyle, I missed that unique combination of cream cheese richness and vanilla sweetness.
I spent time tweaking the ratios to ensure the gluten-free flour didn’t make them gritty or dry. The secret was finding the right balance of fat and sugar to keep them tender.
Now, these Gluten Free Gooey Butter Cookies are a staple in my holiday baking rotation and a requested favorite for birthdays. They bring a little bit of comfort and a lot of sweetness to every gathering.
Get Ready to Cook!
You are about to bake a batch of the softest, most delightful cookies imaginable. Let’s get organized to ensure your baking process is smooth.
What to Expect
Time: About 1 hour total (includes 30 minutes of chilling time).
Difficulty: Easy! The mixer does the hard work; you just need a little patience for the chill time.
Before You Begin
Temperature is everything for this recipe. Make sure your butter, cream cheese, and eggs are truly at room temperature. This ensures they emulsify into a smooth, creamy base without any lumps.
Chilling the dough is mandatory. Because this dough contains cream cheese and butter, it is very soft and sticky. A 30-minute chill allows the flour to hydrate and the fats to firm up, making it possible to roll the Gluten Free Gooey Butter Cookies into balls.
Finally, be generous with the powdered sugar! A thick coating is what creates that stunning cracked “crinkle” look as the cookies bake and expand.
The Heart of the Dish: Ingredients You’ll Need
Here are the ingredients required for these rich and pillowy Gluten Free Gooey Butter Cookies.
| Ingredient | Amount |
| Salted Butter, room temperature | ½ cup |
| Cream Cheese (block style), room temperature | 8 oz |
| Large Eggs, room temperature | 2 |
| Vanilla Extract | 1 ½ Tbsp |
| King Arthur Measure for Measure GF Blend | 2 ¾ cups (400g) |
| Granulated Sugar | 1 ½ cups (300g) |
| Baking Powder | 2 tsp |
| Salt | ½ tsp |
| Powdered Sugar | For rolling |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to create your perfect batch of soft, crinkly cookies.
1. Cream the Fats:
In a large bowl or stand mixer, combine the room temperature butter and the block of cream cheese. Beat them together until the mixture is completely smooth and creamy.
2. Add Wet Ingredients:
Add the eggs and vanilla extract to the cream cheese mixture. Mix again until everything is smooth and well incorporated.
3. Whisk Dry Ingredients:
In a separate medium bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed.
4. Combine the Dough:
Working in batches, add about one-third of the dry ingredients to the wet mixture. Mix until combined. Continue adding the dry mix in batches, stopping to scrape down the sides of the bowl and beaters as needed. The dough will become dense and sticky as the flour hydrates.
5. Chill the Dough:
Cover the bowl tightly with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. About 20 minutes into the chilling time, preheat your oven to 350°F and line your baking sheets with parchment paper.
6. Scoop and Roll:
Fill a shallow bowl with powdered sugar. Use a 1 ½ tablespoon scoop to portion out the dough. Roll the dough between your hands to form a ball, then roll it generously in the powdered sugar until fully coated.
7. Bake:
Place the coated balls on the baking sheet about 2 inches apart. Press them down slightly to flatten them just a bit. If the dough absorbs the sugar, give them a double dip! Bake for 12-14 minutes. The Gluten Free Gooey Butter Cookies should be soft to the touch but set.
8. Cool:
Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack. They are best enjoyed when they have cooled enough to be slightly chewy but still soft inside.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to make sure your Gluten Free Gooey Butter Cookies turn out perfect.
Pointers for Perfection
If your cookies aren’t crinkling, try a thicker coat of powdered sugar next time, or ensure your baking powder is fresh. Do not overbake them! They will look pale and soft when you pull them out, which is exactly what you want for that gooey center.
How to Store
Store these cookies in an airtight container at room temperature for up to 3 days. They stay remarkably soft thanks to the cream cheese. You can also freeze the baked cookies for up to a month.
These recipes offer great inspiration for anyone cooking gluten-free meals:
- 5-Ingredient Gluten-Free Almond Joy Cookies
- Gluten Free Chocolate Crinkle Cookies
- Gluten Free Vegan Pistachio Cookies (Chewy & Delicious)
Gluten Free Gooey Butter Cookies
- Total Time: 1 hour (includes chilling)
- Yield: 24 cookies 1x
Description
The ultimate Gluten Free Gooey Butter Cookies! Made with cream cheese and butter, these cookies are soft, pillowy, and coated in a sweet powdered sugar shell. A melt-in-your-mouth treat perfect for holidays or parties.
Ingredients
1/2 cup Butter (salted, room temp)
8 oz Cream Cheese (block style, room temp)
2 Large Eggs (room temp)
1 1/2 Tbsp. Vanilla Extract
2 3/4 cup King Arthur Measure for Measure Gluten Free Blend (400g)
1 1/2 cup Sugar (300g)
2 tsp. Baking Powder
1/2 tsp Salt (increase to 1 tsp if using unsalted butter)
Powdered Sugar (to roll cookies in)
Instructions
1. In a large bowl, mix the room temperature butter and cream cheese with a mixer until smooth.
2. Add the eggs and vanilla extract to the bowl and mix until smooth.
3. In a separate medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
4. Working in batches, add 1/3 of the dry ingredients to the wet mixture. Mix until combined. Repeat until all dry ingredients are incorporated, scraping down the bowl as needed.
5. Cover the dough with plastic wrap and refrigerate for 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Fill a bowl with powdered sugar.
7. Scoop dough (1 1/2 tbsp size) and roll into balls with your hands. Roll each ball generously in powdered sugar.
8. Place cookies on the baking sheet 2 inches apart. Press slightly to flatten. Double dip in sugar if needed.
9. Bake for 12-14 minutes. Cookies should be soft to the touch with some give.
10. Cool on a wire rack to set before serving.
Notes
Flour Note: Do not use almond or coconut flour. You must use a measure-for-measure GF blend with xanthan gum.
Troubleshooting: If cookies are hard, reduce bake time. If they don’t crinkle, use more powdered sugar.
Keep it Cold: Return unused dough to the fridge between batches to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 1352
- Sugar: 107g
- Sodium: 1260mg
- Fat: 64g
- Saturated Fat: 36g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 186g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 267mg
Your Burning Questions Answered!
Here are answers to common questions about making these treats.
1. How to make homemade gooey butter cookies?
The key to homemade Gluten Free Gooey Butter Cookies is the combination of cream cheese and butter. Unlike standard cookies that rely just on butter, the cream cheese adds density and moisture. You essentially make a thick, cake-like batter, chill it to handleability, and coat it in sugar to create a crust that protects the soft interior.
2. What is the best gluten free flour to use for baking cookies?
For this recipe, a “measure-for-measure” or “1-to-1” blend that contains xanthan gum is essential. The recipe specifically recommends King Arthur Measure for Measure. These blends are formulated to mimic the structure of wheat flour. Do not use single flours like almond or coconut flour, as they will not provide the structure needed to hold the cookie shape.
3. What flour is best for gooey cookies?
To achieve that signature texture in Gluten Free Gooey Butter Cookies, you need a flour blend that includes starches (like tapioca or potato starch) alongside rice flour. The starches help retain moisture and create that slightly gummy, chewy texture that is desirable in a “gooey” cookie, rather than a crisp or crumbly one.
Dig In & Enjoy!
You are ready to enjoy a dessert that feels like a celebration in every bite. Enjoy the rich, creamy, and delightful experience of your homemade Gluten Free Gooey Butter Cookies!
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