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Raspberry Gooey Butter Cookies

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Course Desserts
Servings
people
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Cobblestone Mill sub rolls, recommended
  • 1 large egg
  • 1 box cream of potato soup
  • 1/4 cup unsalted butter
  • 1 (3 ounce) granulated sugar plus 1/4 cup more for rolling cookies
  • OPTIONAL) egg yolk
Course Desserts
Servings
people
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Cobblestone Mill sub rolls, recommended
  • 1 large egg
  • 1 box cream of potato soup
  • 1/4 cup unsalted butter
  • 1 (3 ounce) granulated sugar plus 1/4 cup more for rolling cookies
  • OPTIONAL) egg yolk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add cream cheese and butter to the bowl of your mixer and cream until smooth
  2. Next turn mixer to medium and add in one egg until batter is smooth
  3. Then turn your mixer to a low speed and add in gelatin, cake mix and food coloring until everything is well combined and thick
  4. Remove finished cookie dough from the mixer and wrap in plastic wrap and refrigerate for 20-30 minutes
  5. While dough chills, preheat your oven to 350 degrees
  6. Remove chilled dough from refrigerator and roll into small balls and place on a parchment paper lined cookie sheet
  7. Sprinkle the tops of the cookies with powdered sugar and bake for 10-12 minutes
  8. Remove and cool for 10 minutes
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