Every Christmas season, there are a few recipes that simply have to be made, no matter how busy things get. For me, Christmas Ooey Gooey Butter Cookies are one of those must-bake treats. The first time I made them was during a hectic holiday week, when I needed something quick, reliable, and guaranteed to please. One bite in, and I knew they'd earned a permanent spot in my holiday baking rotation.
These cookies are soft, rich, and almost melt away as you eat them. Thanks to cream cheese and butter, the centers stay perfectly gooey, while the powdered sugar coating gives them that snowy Christmas look. Add a sprinkle of red and green on top, and suddenly you have a cookie that feels festive, nostalgic, and completely irresistible.
Why You'll Love Christmas Ooey Gooey Butter Cookies
- Ultra-soft and gooey centers that stay tender for days
- Made with cake mix, so they're quick and foolproof
- Perfect for holiday cookie trays and exchanges
- Festive appearance with powdered sugar and sprinkles
- Minimal ingredients, no complicated steps
- Kid-friendly recipe that's fun to make together
Ingredients You'll Need
- ½ cup unsalted butter, softened
Adds richness and helps create that classic buttery flavor. - 1 (8-ounce) package cream cheese, softened
The secret ingredient for irresistibly soft, gooey cookies. - 1 large egg
Binds the dough and adds structure. - 1 teaspoon vanilla extract
Enhances the sweetness and balances the richness. - 1 box (15.25 ounces) yellow cake mix
Makes this recipe quick, easy, and perfectly textured every time. - 1 cup powdered sugar
Used for rolling, giving the cookies their signature snowy look. - Red and green sprinkles
Adds festive color and holiday charm.
Step-by-Step Instructions
- Preheat and prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream butter and cream cheese
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Take your time here to ensure there are no lumps.
- Add egg and vanilla
- Beat in the egg until fully incorporated.
- Mix in the vanilla extract for warm, classic flavor.
- Add the cake mix
- Slowly add the yellow cake mix, mixing on low speed.
- Continue mixing just until combined-the dough will be thick and sticky.
- Chill the dough
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- This step is essential to prevent spreading and keep cookies thick and soft.
- Shape the cookies
- Use a cookie scoop or spoon to portion dough into 1-inch balls.
- Roll gently between your hands.
- Coat in powdered sugar
- Roll each dough ball generously in powdered sugar until fully coated.
- Don't be shy-this helps create cracks and that classic look.
- Arrange and decorate
- Place cookies about 2 inches apart on the prepared baking sheet.
- Sprinkle red and green sprinkles lightly on top.
- Bake
- Bake for 10-12 minutes, just until the edges are set.
- The centers should still look soft and slightly underbaked.
- Cool properly
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer carefully to a wire rack to cool completely.
Serving and Storage Tips
How to Serve
- Serve these cookies slightly cooled for the ultimate gooey texture.
- Add them to Christmas cookie platters with gingerbread, shortbread, and chocolate cookies.
- Pair with hot cocoa, coffee, or a glass of cold milk.
- They're perfect for gifting-just stack gently in festive tins.
How to Store
- Room temperature: Store in an airtight container for up to 5 days.
- Moisture tip: Add a slice of bread to the container to help keep cookies soft.
- Refrigerator: Can be stored up to 7 days if your kitchen is warm.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
Helpful Notes
- Chilling is key:
Don't skip chilling the dough-it makes rolling easier and keeps cookies thick. - Don't overbake:
These cookies should look slightly underdone in the center when removed from the oven. - Sprinkles tip:
Use a light hand so the weight doesn't flatten the cookies. - Flavor variations:
- Swap yellow cake mix for white or butter cake mix.
- Add almond extract for a bakery-style twist.
- Mix mini chocolate chips into the dough for extra indulgence.
- Uniform size matters:
A cookie scoop helps cookies bake evenly and look consistent.
Frequently Asked Questions
- Why are my cookies flat?
The dough likely wasn't chilled long enough, or the butter was too warm. - Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking. - Do these cookies stay soft?
Absolutely! The cream cheese keeps them soft for days. - Can I skip the sprinkles?
Yes, but they add festive charm. You can also use colored sanding sugar. - Are these cookies very sweet?
They're rich but balanced by the tang of cream cheese.
Final Thoughts
These Christmas Ooey Gooey Butter Cookies are everything a holiday cookie should be-easy, comforting, and downright addictive. I've tested this recipe multiple times over the years, adjusting baking times and chilling methods, and it never fails. The combination of cake mix convenience and homemade richness makes these cookies perfect for both beginner bakers and seasoned pros.
Christmas Ooey Gooey Butter Cookies
Christmas Ooey Gooey Butter Cookies are soft, rich, and irresistibly tender cookies made with cream cheese and yellow cake mix. Rolled in powdered sugar and topped with festive sprinkles, these easy holiday cookies stay gooey in the center and are perfect for cookie trays, gifting, and Christmas parties.
Ingredients
- ½ cup unsalted butter softened
- 1 8-ounce package cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 box 15.25 ounces yellow cake mix
- 1 cup powdered sugar
- Red and green sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the softened butter and cream cheese until smooth and creamy.
- Add the egg and vanilla extract; mix until fully incorporated.
- Slowly add the yellow cake mix, mixing on low speed until combined.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Scoop dough into 1-inch balls and roll gently between your hands.
- Roll each dough ball in powdered sugar until fully coated.
- Place cookies about 2 inches apart on the prepared baking sheet.
- Sprinkle lightly with red and green sprinkles.
- Bake for 10-12 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent excessive spreading.
- Do not overbake-cookies should look slightly underdone in the center when removed.
- Use a light hand with sprinkles to avoid weighing down the soft cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
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