These Christmas Gooey Butter Cookies are a festive twist on the classic gooey butter cake, transformed into delightful handheld treats. With a soft, melt-in-your-mouth texture achieved through the incorporation of cream cheese, these cookies are both easy to make and perfect for holiday gatherings. The addition of colorful sprinkles adds a cheerful touch, making them a standout on any cookie platter.

Why I Love This Recipe

I appreciate this recipe for its simplicity and the rich, buttery flavor that comes from using a cake mix base. The cream cheese ensures the cookies remain soft and gooey, while the festive sprinkles bring a pop of color that’s perfect for the holiday season. Whether I’m preparing for a cookie exchange or looking for a quick dessert to share with family and friends, these cookies are always a hit.

Ingredients

8 ounces full-fat cream cheese, softened
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 (15.25-ounce) box of yellow cake mix
1/2 cup holiday sprinkles
1/2 cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat and Prepare Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
Mix Wet Ingredients:
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Add the egg and vanilla extract; mix until well combined.
Incorporate Dry Ingredients:
- Stir in the yellow cake mix until a thick dough forms.
Add Sprinkles:
- Gently fold in the holiday sprinkles, being careful not to overmix to prevent the colors from bleeding into the dough.
Chill Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to make it easier to handle.
Form and Coat Dough Balls:
- Scoop out 1 1/2-inch portions of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated.
Bake:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers remain slightly soft.
Cool:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: Approximately 32 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: About 50-52 minutes

Variations

Different Cake Mixes:
- Substitute the yellow cake mix with vanilla or white cake mix for a subtle flavor change.
Alternative Extracts:
- Replace vanilla extract with almond or peppermint extract for a unique holiday twist.
Additional Mix-ins:
- Fold in mini chocolate chips or crushed candy canes along with the sprinkles for extra flavor and texture.
Colored Dough:
- Add a few drops of red or green gel food coloring to the dough for a more festive appearance.
Sanding Sugar Coating:
- Roll the dough balls in colored sanding sugar instead of powdered sugar for a sparkling effect.

Storage/Reheating

Storage:
- Store the cooled cookies in a single layer in an airtight container at room temperature for up to 3 days.
Freezing:
- Place the cookies in an airtight container or freezer bag and freeze for up to 3 months.
- Thaw at room temperature before serving.

FAQs

What type of cream cheese should I use for these cookies?

I recommend using full-fat brick-style cream cheese for the best texture and flavor. Avoid using spreadable cream cheese, as it can make the dough too soft.

Can I prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Chilling the dough also makes it easier to handle and helps prevent excessive spreading during baking.

How can I prevent the sprinkles from bleeding into the dough?

To minimize color bleeding, gently fold the sprinkles into the dough just until they’re evenly distributed. Avoid overmixing, and consider using “jimmies,” as they tend to bleed less than other types of sprinkles.

Can I use a different flavor of cake mix?

Absolutely! While yellow cake mix provides a classic flavor, you can experiment with other flavors like chocolate or spice cake mix to suit your preferences.

How do I know when the cookies are done baking?

The cookies are ready when the edges are set, but the centers still appear slightly soft. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to maintain their gooey texture.

Conclusion

These Christmas Gooey Butter Cookies are a delightful addition to any holiday celebration. Their soft, gooey texture combined with festive sprinkles makes them both visually appealing and delicious. Whether you’re an experienced baker or a novice, this recipe’s simplicity and versatility make it a must-try for the season.

Christmas Gooey Butter Cookies

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Author: admin
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 50-52 minutes
Yield: Approximately 32 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Christmas Gooey Butter Cookies are a festive, easy-to-make treat with a soft, gooey texture. Made with cream cheese, yellow cake mix, and holiday sprinkles, they’re perfect for cookie exchanges or adding holiday cheer to your dessert table!

Ingredients

8 ounces full-fat cream cheese, softened
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 (15.25-ounce) box of yellow cake mix
1/2 cup holiday sprinkles
1/2 cup powdered sugar

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Instructions

Preheat the Oven & Prepare Baking Sheets:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Wet Ingredients:
In a large bowl, beat softened cream cheese and butter until smooth. Add egg and vanilla extract; mix until combined.
Incorporate Dry Ingredients:
Gradually stir in the yellow cake mix until a thick dough forms.
Add Sprinkles:
Gently fold in the holiday sprinkles to avoid bleeding colors.
Chill Dough:
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Form & Coat Dough Balls:
Scoop 1 1/2-inch portions of dough, roll into balls, and coat in powdered sugar.
Bake:
Place dough balls on baking sheets, 2 inches apart. Bake for 10-12 minutes, until edges are set and centers remain soft.
Cool:
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use full-fat brick-style cream cheese for the best texture. Avoid spreadable cream cheese.
Chill the dough for easier handling and to prevent excessive spreading.
“Jimmies” sprinkles bleed less than other types.