Strawberry Shortcake Gooey Butter Cookies Recipe: A combination of 2 desserts that will make your tastebuds skyrocket, that’s great for Spring or Summer!
Well friends, it’s Spring and baking is still in full-force around here. I don’t retire baking after the holiday season… it’s just not in my DNA. Yeah, I know that the “oven heats up the house,” and the idea of warm-comfort foods are typically saved for the Winter months. But when desserts can be made in a matter of minutes and have a light and airy “bite,”… it’s absolutely acceptable. Right!?
Strawberry Shortcake Gooey Butter Cookies
Um… yes. You read that correctly. It’s a combination of two of my favorite desserts. Now, I won’t lie. Chocolate is my best friend. But I literally feel like I’m cheating on my BFF when I bite in to these. (Ok, there’s not “biting in,” to these. I literally shove the whole stinking thing in my mouth, like they’re a bite-size mini Snickers.)
Can I get a little detailed with you for a moment, describing the deliciousness of these cookies? (My husband is probably rolling his eyes right now, because he knows how I LUUV my details. Especially when it comes to my love of food.)
So, you take the bite (or, shove the entire thing in your mouth of course), and you taste the whipped cream and the strawberry. Ahhh… it’s the ever-so familiar “strawberry shortcake,” goodness. BUT WAIT… what is that?!?! It’s a freaking gooey butter cookie after the strawberry and whipped cream washes down. It’s like the cookie that keeps on giving.
The Perfect Spring/Summer Cookie
Let’s get right in to how to make these, shall we? Because it’s beautiful outside, and there’s not enough time to stand around in a kitchen. We have to get outside and sit on the front porch with a glass of sweet tea and devour these babies.
If you haven’t made gooey butter cookies before, then heavens… we need to get you that recipe first. It’s so easy, and you’ll probably kick yourself for not making them yet. They only take a few ingredients, and it’s a “throw it all in,” kind of mix, and bake.
Meanwhile… did you see my post on Facebook the other day about this baking mat?! So we did a little experiment in the kitchen the other day, and baked one batch of these cookies on a regular ole baking sheet. THEN, we baked them on this silicone baking mat. Guess which one made the bottoms of the cookies brown, and which one made the bottoms absolutely perfect? Yep, the silicone mat won the challenge and I totally encourage you to get one (or two or three) today. You can buy them on Amazon here: Silicone Baking Mat.
Whip it… Whip it real good…
Alright, I can already hear some of you, “Store bought whipped cream?” I know, I know. But guys, we like “slightly homemade,” around here sometimes. So a can of “Ready-Whip,” it is. Feel free to make your own. I’m sure it would be 10 times more incredible.
Place a dollop on whipped cream on top of the cookie, and then top with a quartered strawberry. Tip: If you’re a fan of using the canned whipped cream, know that it will quickly evaporate. So if you’re making a bunch of cookies, wait until the last minute before serving, to top with the cream. BUT, if you’re using homemade whipped cream, you’re probably safer to do it a bit in advance. (It just may make your cookie a little soggy if it sits too long. Think, “Strawberry Shortcake,” when making these. Just like that dessert, you’d wait until right before serving to top it with the goods.)
Strawberry Shortcake Gooey Butter Cookies
Strawberry Shortcake Gooey Butter Cookies Recipe: A combination of 2 desserts that will make your taste buds skyrocket, that's great for Spring or Summer!
Ingredients
- 8 ounces cream cheese softened
- 1 stick butter softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 box white cake mix
- 3/4 cup powdered sugar
- whipped cream topping
- sugared sliced strawberries
Instructions
- Preheat oven to 350
- Mix together cream cheese, butter, egg, vanilla, in a mixing bowl.
Add in the cake mix. Refrigerate for 30 minutes for a dough that's easier to work with.
- Pour powdered sugar in to a small bowl for rolling.
- Roll about a teaspoon of dough into balls, and roll into powdered sugar, placing them on to a greased cookie sheet or a silicone mat
Bake at 350 for 12 minutes. Allow cookies to cool.
- Top with whipped cream and strawberry slice, right before serving.
I’m sorry, but I’m not sorry. You can just plan on making these all Spring and Summer. Be careful who you make these for, because they’ll never forget it.
