Christmas Ooey Gooey Butter Cookies

Oh, Christmas baking season—it's the one time of year I let myself go all out with sprinkles and sugar, and these Christmas Ooey Gooey Butter Cookies are my absolute favorite way to do it! I still remember the first time I made them—my kitchen was a mess, my fingers were coated in powdered sugar, and the whole house smelled like butter and vanilla. My family devoured them in minutes, and now they demand a fresh batch every December. The best part? They’re ridiculously easy to whip up, even if you’re juggling a million holiday tasks.

These cookies are the perfect mix of soft, buttery, and just the right amount of sweet. The powdered sugar gives them that melt-in-your-mouth texture, and the red and green sprinkles make them look so festive. Whether you’re baking for a cookie exchange, leaving them out for Santa, or just treating yourself (no judgment here!), they’re guaranteed to spread holiday cheer. Trust me, once you try them, you’ll understand why they’re my go-to Christmas cookie—no fancy skills required!

Why You’ll Love Christmas Ooey Gooey Butter Cookies

Seriously, these cookies are like little bites of holiday magic. Here’s why you’re going to adore them as much as I do:

• They’re foolproof. No fancy techniques, no stressing over dough consistency—just mix, roll, and bake. Even if you’re a cookie-making newbie, you’ve got this.
• That texture though. Imagine a cookie that’s soft like a cloud but still rich and buttery. The powdered sugar coating? It’s like biting into a snowball (the delicious kind).
• Instant holiday vibes. Those red and green sprinkles? They turn these from “yum” to “Santa’s coming tonight!” levels of festive.
• Speed demon friendly. From bowl to table in under 30 minutes—perfect for when you remember at 9pm that you promised cookies for the school party tomorrow.

Perfect for Holiday Gatherings

I’ve lost count of how many times these have saved my bacon at cookie swaps. They look fancy but take zero effort, and people always ask for the recipe. Pro tip: pack them in cute tins with tissue paper—instant heartfelt gifts that taste way better than fruitcake.

Quick and Easy to Make

When I say easy, I mean “can make these while half-asleep on December 23rd” easy. The dough comes together in one bowl, and the bake time is so short you’ll barely have time to refill your eggnog. Holiday baking stress? Not today!

Ingredients You’ll Need for Christmas Ooey Gooey Butter Cookies

Okay, let’s talk ingredients—because the magic of these cookies starts with the right stuff. The best part? You probably have most of these in your kitchen already. Here’s what you’ll need:

Wet Ingredients

• ½ cup unsalted butter, softened – Trust me, softened is key here. Leave it out for about 30 minutes before you start, or you’ll be wrestling with a lumpy mess. I’ve been there—it’s not fun.
• 1 package cream cheese (8 ounces), softened – Same deal as the butter. Softened cream cheese mixes so much easier, and it gives the cookies that perfect creamy texture.
• 1 large egg – Just crack it in. No fancy egg skills required.
• 1 teaspoon vanilla extract – The secret weapon for that warm, cozy flavor. Use the good stuff if you’ve got it!

Dry Ingredients

• 1 box yellow cake mix (15.25 ounces) – This is the shortcut that makes these cookies so easy. Just grab a box off the shelf—I usually go for the basic brand, but feel free to splurge if you’re feeling fancy.
• 1 cup powdered sugar – This is what gives the cookies that dreamy, melt-in-your-mouth coating. Don’t skip it!

Decorations

• Red and green sprinkles – Because it’s Christmas, and sprinkles are non-negotiable. Go wild with them—the more, the merrier!

That’s it! Simple, right? Now, let's get to the fun part—making these little bites of holiday joy.

Step-by-Step Instructions for Christmas Ooey Gooey Butter Cookies

Okay, let’s get baking! I promise, this is easier than wrapping presents (and way more fun). Just follow these steps, and you’ll have a batch of cookies that’ll make your whole house smell like Christmas.

Preparing the Dough

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this keeps the cookies from sticking and makes cleanup a breeze. I’ve forgotten this step before, and let’s just say… don’t be like me.
2. Grab a large mixing bowl. Toss in your softened butter, cream cheese, egg, and vanilla extract. Mix it all together until it’s smooth and creamy. A hand mixer works great here, but a wooden spoon and some elbow grease will do the trick too. No fancy gadgets required!
3. Now, the cake mix. Gradually add the yellow cake mix to your wet ingredients, stirring as you go. The dough will start out sticky but will come together into a soft, pliable ball. If it feels too wet, let it sit for 5 minutes—the cake mix will absorb the moisture.

Shaping and Coating the Cookies

4. Roll the dough into 1-inch balls. Think ping-pong ball size—small enough to pop in your mouth, but big enough to feel indulgent. Pro tip: If the dough is sticking to your hands, lightly dampen them with water. Works like a charm!
5. Pour the powdered sugar into a shallow bowl. Roll each dough ball in the sugar until it’s completely coated. Don’t be shy—this is what gives the cookies that dreamy, snowy look and that irresistible melt-in-your-mouth texture.
6. Arrange the sugared balls on your baking sheet, spacing them about 2 inches apart. They won’t spread too much, but you want them to have a little breathing room.

Baking and Decorating

7. Bake for 10 minutes. You’ll know they’re done when the edges are just barely golden. The centers might look a little soft—that’s perfect! They’ll firm up as they cool. Overbaking is the enemy of ooey-gooeyness.
8. Sprinkle time! As soon as the cookies come out of the oven, go wild with the red and green sprinkles. Toss them on while the cookies are still warm so they stick. This is the fun part—let the kids help if you’ve got little elves around!
9. Let them cool. Leave the cookies on the baking sheet for 5 minutes (if you can resist), then transfer them to a wire rack. They’ll be fragile when hot but will set up as they cool. Try not to eat them all straight off the rack—I believe in you!

And that’s it! You’ve just made the most festive, delicious cookies of the season. Now, pour yourself a glass of milk and enjoy the fruits of your (minimal) labor. You’ve earned it!

Variations for Christmas Ooey Gooey Butter Cookies

One of the best things about these cookies? They’re like a blank canvas for your holiday creativity. Don’t be afraid to mix things up—I’ve tried all sorts of twists, and they’ve all been delicious. Here are a few of my favorites:

Flavor Twists

• Chocolate lovers, rejoice! Swap the yellow cake mix for chocolate. It’s like a fudgy brownie in cookie form. You can even toss in some mini chocolate chips if you’re feeling extra indulgent.
• Peppermint magic: Add ½ teaspoon of peppermint extract to the dough for a cool, festive kick. Top with crushed candy canes instead of sprinkles—so pretty and perfect for gifting.
• Citrus zest: A little lemon or orange zest in the dough brightens up the flavor beautifully. Pair it with a vanilla glaze drizzle for a fancy touch.

Decorating Ideas

• Go beyond sprinkles: Try colored sugar, edible glitter, or even mini holiday-shaped candies. I once used tiny gingerbread man sprinkles, and they were adorable.
• Drizzle game strong: After they cool, zigzag melted white or dark chocolate over the tops. It adds a bakery-worthy finish with zero effort.
• Festive shapes: Instead of balls, roll the dough into logs and twist them into candy cane shapes before baking. Just be gentle—they’re delicate when warm!

The sky’s the limit here—have fun and make them your own. That’s what holiday baking is all about, right?

Serving and Storage Tips for Christmas Ooey Gooey Butter Cookies

Now that you've baked these little bites of holiday joy, let's talk about the best ways to enjoy them—and how to keep them fresh (if they last that long!).

Serving Suggestions

These cookies are perfect with a cold glass of milk—classic combo, right? But for extra cozy points, try dunking them in hot cocoa or peppermint mocha. I love plating them on a vintage holiday platter with some cinnamon sticks for garnish when company comes over. They also make adorable additions to cookie boxes if you're doing holiday gifting—just layer them between sheets of parchment so they don't stick together.

Storing for Freshness

Pop them in an airtight container at room temperature, and they'll stay soft and delicious for up to 3 days. If your house is humid, you can add a slice of bread to the container—it helps absorb moisture and keeps the cookies perfect. Want to prep ahead? The unbaked dough balls freeze beautifully for up to 2 months—just roll them in powdered sugar right before baking. No thawing needed, just add 1 minute to the bake time. Easy peasy!

Helpful Notes for Perfect Christmas Ooey Gooey Butter Cookies

Okay, let’s talk troubleshooting—because even the easiest recipes can have their little quirks. Here’s what I’ve learned after making these cookies approximately a zillion times:

• Softened butter is non-negotiable. If you forget to take it out ahead of time, you can microwave it for 5-second bursts—but don’t let it melt! Room-temperature butter creams beautifully with the cream cheese.
• The dough will be sticky—that’s normal! If it’s clinging to your hands like holiday desperation, wet your palms lightly or dust them with powdered sugar before rolling. Works like a charm.
• Don’t overbake! Take them out when the edges are just barely golden, even if the centers look underdone. They firm up as they cool, and overbaking turns them from ooey-gooey to hockey pucks.
• No cake mix? No problem. In a pinch, you can use 1 ¾ cups flour + 1 cup sugar + 1 ½ teaspoon baking powder + ½ teaspoon salt. But honestly, the cake mix version is so much easier.
• Gluten-free friends? Swap in a GF yellow cake mix—I’ve done it, and they’re just as delicious!

Remember, even if they’re not perfect, they’ll still taste amazing. Holiday baking should be fun, not stressful—so embrace the sprinkles and enjoy!

Frequently Asked Questions About Christmas Ooey Gooey Butter Cookies

I get it—even the simplest recipes can leave you with questions. Here are the answers to the ones I hear most often (usually via frantic texts from friends mid-baking):

1. Can I freeze the dough?
   Absolutely! Roll it into balls first, then freeze on a parchment-lined tray. Once solid, toss them in a zip-top bag. When the cookie craving hits, just pop them straight into the oven—no thawing needed. Add 1 minute to the bake time.
2. What if I only have margarine?
   You can use it, but the flavor won’t be quite as rich. If you do, go for the stick kind (not tub margarine) and skip the salt in the dough since margarine is usually salted.
3. Help—my dough is too sticky to roll!
   Been there! Chill it for 15 minutes or dust your hands with powdered sugar. Sticky dough = extra tender cookies, so it’s secretly a win.
4. Can I make these without sprinkles?
   Of course! The powdered sugar makes them plenty festive, but you could also press a holiday M&M or a pecan half into each cookie right after baking.
5. Why are my cookies spreading too much?
   Your butter might have been too soft or the oven too cold. Next time, chill the shaped dough for 10 minutes before baking—and double-check your oven temp with a thermometer!

Still stumped? Shoot me a message—I’m happy to help troubleshoot your cookie emergencies!

Final Thoughts on Christmas Ooey Gooey Butter Cookies

There you have it—my go-to cookie recipe that never fails to bring Christmas cheer. These little guys are proof that the best holiday treats don’t need to be complicated. Between the buttery soft texture, the snowy powdered sugar coating, and those festive sprinkles, they’re basically edible holiday magic. I love how they make my kitchen smell like Santa’s workshop and how my family’s faces light up when they see them on the counter. Whether you’re baking them for a party, a gift, or just because (my favorite reason), I hope they bring you as much joy as they’ve brought me. Now go forth and spread some cookie happiness—and don’t forget to tell me how yours turn out!