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.