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These Christmas gooey butter cookies are a festive tradition that turn any holiday gathering into a sweet celebration. The centers stay soft while the edges offer just the right touch of crispiness creating bites that melt in your mouth. It is the ultimate mix of holiday color and rich buttery flavor.
My family always lines up in the kitchen when these are baking. The first whiff of warm vanilla and butter pulls everyone close and I can barely keep enough on the tray before they disappear.
Ingredients
- full fat cream cheese: creates the soft gooey texture that makes these cookies so special be sure it is fully softened for easy mixing
- unsalted butter: brings a rich flavor and melts beautifully opt for a quality stick brand
- large egg: adds structure and moisture use the freshest you have
- vanilla extract: infuses warmth and depth choose pure vanilla for best flavor
- yellow cake mix: gives foolproof sweetness and tenderness check the date for freshness
- holiday sprinkles: deliver festive color pick bright high quality sprinkles that do not bleed easily
- powdered sugar: forms the classic snowy coating sift before rolling for clump free coating
Instructions
- Mix the Wet Ingredients:
- In a large bowl with an electric mixer combine softened cream cheese butter egg and vanilla extract blending until creamy This step ensures a smooth base so take your time beating until no lumps remain
- Incorporate the Cake Mix:
- Add the yellow cake mix directly to your bowl Mixing it in by hand at this stage prevents overmixing which can make cookies tough Stir just until a thick dough comes together
- Add the Sprinkles:
- Gently fold in your holiday sprinkles Use a flexible spatula and mix minimally to keep the color crisp and prevent the sprinkles from bleeding
- Chill the Dough:
- Cover your dough and refrigerate for at least thirty minutes Chilling makes it easy to scoop and roll plus helps the cookies hold shape in the oven
- Form and Coat the Dough Balls:
- Once the dough is chilled scoop out portions about one and a half inches across Roll each ball in powdered sugar making sure to coat each one fully for the iconic look and crackled finish
- Bake the Cookies:
- Set your coated dough balls on parchment lined baking sheets two inches apart Bake in a 350 degree oven for ten to twelve minutes Watch for set edges with centers still soft This is key for a gooey texture
- Cool and Finish:
- Allow cookies to cool several minutes on the baking sheet before moving to a rack The residual heat will help set the centers to perfection
I absolutely love the simple powdered sugar coating on these cookies. As a kid I would always sneak an extra dusting over my batch. Now my own children shake on a little more and it quickly became a family running joke.
Storage Tips
Store in a single layer in an airtight container at room temperature for up to three days. For longer storage freeze cookies in airtight containers or freezer bags for up to three months then thaw to room temperature before serving. They stay chewy and fresh after freezing which has saved me many times around the busy holidays.
Ingredient Substitutions
You can swap the yellow cake mix for white or even a butter golden variety if you like a slightly different flavor. If avoiding dairy try plant based cream cheese and vegan butter though the texture will be a little different. For added holiday fun mix in crushed candy canes or mini chocolate chips instead of sprinkles.
Serving Suggestions
Serve these cookies with mugs of hot cocoa or alongside coffee as a sweet finish to your holiday meal. They make adorable edible gifts if you wrap them in cellophane with a little ribbon. For a party tray layer in fresh berries or peppermint bark pieces.
Cultural and Holiday Context
Gooey butter cookies originate from the Midwest United States as a spin on the classic gooey butter cake. Over the years they have become a staple at Christmas cookie exchanges and family gatherings. The colorful sprinkles in this recipe help them stand out on any holiday dessert table.
Seasonal Adaptations
swap in red and pink sprinkles for Valentine’s Day try pastel confetti for spring celebrations use orange and black sprinkles for Halloween fun
Success Stories
Dozens of friends have asked for this recipe after trying just one cookie. A neighbor once traded a tin of her famous fudge for a dozen of these gooey treats. It is always the first empty tray at our cookie exchanges and kids especially adore the magical soft centers.
Freezer Meal Conversion
Make the dough in advance and freeze it in pre rolled balls without the powdered sugar When ready to bake roll the frozen balls in fresh powdered sugar and bake from frozen adding an extra one to two minutes to the oven time Cookies baked from frozen still turn out perfectly soft
These gooey butter cookies are sure to become a holiday favorite. Enjoy sharing them with friends and family all season long!
Recipe FAQs
- → Can I use low-fat cream cheese?
Full-fat cream cheese ensures the richest texture, but low-fat will work in a pinch, though the cookies may be less creamy.
- → How do I prevent sprinkles from bleeding?
Fold in the sprinkles gently and avoid overmixing the dough after adding them to keep the colors vibrant.
- → Can I use a different cake mix flavor?
Yes, white cake mix or even funfetti cake mix work well to add different flavors and colors to the cookies.
- → How should I store these cookies?
Keep cookies in a single layer within an airtight container at room temperature for up to 3 days for best freshness.
- → Can these be frozen after baking?
Yes, freeze fully cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.