Beginner's Box: Gooey butter cookies

Saimi Rote Bergmann

When you start with a cake mix, making cookies is a snap.

The only trick to this recipe is combining the cream cheese and butter. Sometimes the mixture gets stuck in the beaters. If that happens, turn the mixer off and with a knife, scrape the batter out and start again. You can minimize this problem by making sure the butter and cream cheese sit out for an hour to warm and soften before you start mixing.


8-ounce package cream cheese, softened

1/2 cup butter, softened

1 package (1-layer size, about 9 ounces) yellow cake mix

1 egg

1/4 teaspoon vanilla extract

Powdered sugar

In a large bowl, mix cream cheese and butter with an electric mixer on medium speed until blended, about 4 minutes. Add cake mix, egg and vanilla; stir together. Cover and chill for 30 minutes.

Grease cookie sheets. Preheat oven to 350 degrees.

Roll about 1 tablespoon of dough into a ball, then roll ball in powdered sugar to coat and place on greased cookie sheet. Repeat with remaining dough.

Bake for 12 to 14 minutes or until lightly browned. With spatula, move from cookie sheet to a wire rack to cool.

Yields about 45 small cookies.

Adapted from the 2008 Wal-Mart Family Cookbook