Gooey Butter Cookies Recipe (2024)

FAQs

What is gooey butter made of? ›

Made of little else but flour, sugar, butter, eggs, and corn syrup, it's immediately satisfying and luxurious to eat. The result is chewy, rich, and creamy, almost like a vanilla pudding that's been nestled into a blondie. In St. Louis gooey butter cake is everywhere.

Shortening traps more air bubbles and has a higher melting point than butter, so recipes using shortening tend to produce baked goods with more lift and that hold their shape during baking. Interior texture will also be softer and lighter.

Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar.

To store: Store gooey butter cake covered, at room temperature, for 3-4 days or in the refrigerator for up to 1 week. To freeze: Allow the cake to cool to room temperature and then decide on a freezing method. I like to cut gooey butter cake into smaller bars and place them in a gallon freezer ziplock bag.

Nothing compares to gooey butter cake. Rich, moist and tender, it's arguably the best dessert in St. Louis.

“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”

Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Kentucky Butter Cake starts with a super whipped batter pound cake batter. It has notes of vanilla and Rum. After it's baked, holes are poked into and then drenched in vanilla rum-flavored buttery syrup. Yeah, this cake is taking no prisoners!

Why is gooey butter cake so good? ›

Regardless, the bottom layer more closely resembles the inside of a traditional cake than it does crust, and the top has a creamy, almost pudding-like texture, traditionally achieved with corn syrup, butter and eggs, and sometimes – in more modern versions – amped up with cream cheese.

A cupcake (AmE), fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

So when you melt butter you will see that the milk solids (usually a white sediment) tend to settle towards the bottom of the saucepan and the golden coloured butterfat sits on top of it. The water will tend to sink with the milk solids though some will also evaporate if the butter is brought up to boiling point.

Whipped butter, which can be made from any kind of butter, has had air added to it. It is lighter and lower density, which means that for the same size portion, it is lower in fat and has fewer calories. It's also more spreadable, which is why you'll see it in many a restaurant bread basket.

Traditionally, butter cookies are made with very simple ingredients: flour, sugar, butter, eggs, and vanilla extract. But they are so easy to change up with different flavorings and extracts to create flavored butter cookies.

Mix together cake mix, butter, 2 eggs, and 1 teaspoon vanilla in a large bowl until well-combined. Pat mixture into a 9x13-inch dish. Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer in a bowl. Slowly beat in confectioner's sugar.