Soft, buttery, and melt-in-your-mouth delicious, Christmas Ooey Gooey Butter Cookies are a must-have for your holiday baking lineup! These festive treats are made with a simple cream cheese dough and a sprinkle of holiday cheer, making them a perfect addition to cookie platters, dessert tables, or cozy evenings with loved ones.
Why You’ll Love This Recipe
Easy to Make
With only a handful of ingredients and a cake mix shortcut, these cookies come together in no time.
Festively Delicious
The creamy, buttery texture and touch of powdered sugar make them irresistible. Add sprinkles for a festive flair that’s perfect for Christmas!
Versatile
Customize the flavor with different cake mixes or sprinkles to match any holiday or occasion.
Ingredients
- Cream Cheese: 1 package (8 oz), softened
- Unsalted Butter: ½ cup, softened
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Yellow Cake Mix: 1 box (15.25 oz)
- Powdered Sugar: ½ cup
- Holiday Sprinkles: ¼ cup (optional, for a festive touch)
Prep Time
- Prep Time: 15 minutes
- Bake Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Dough
In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy using a hand or stand mixer. Add the egg and vanilla extract, mixing until fully combined.
Gradually add the cake mix, beating until a thick, sticky dough forms. Fold in the holiday sprinkles, if using, for that extra festive touch.
Step 3: Shape the Cookies
Place the powdered sugar in a small bowl. Using a tablespoon or cookie scoop, scoop portions of the dough and roll them into balls with your hands. Roll each dough ball in the powdered sugar until completely coated.
Step 4: Bake
Place the powdered sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are set and the tops appear crinkled. The centers should remain soft—they’ll firm up as they cool.
Step 5: Cool and Serve
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these ooey-gooey delights with a glass of milk or hot cocoa!
Tips for Perfect Cookies
- Don’t Overbake: The cookies should look slightly underbaked in the center when you remove them from the oven. This keeps them soft and gooey.
- Softened Ingredients: Ensure the butter and cream cheese are softened for a smooth and creamy dough.
- Experiment with Flavors: Try chocolate, red velvet, or spice cake mix for a fun twist on this classic recipe.
Storage
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze the dough balls (before coating in powdered sugar) for up to 3 months. Thaw slightly, roll in powdered sugar, and bake as directed.
FAQ
Can I use a different cake mix?
Yes! These cookies work beautifully with any flavor of cake mix—red velvet, chocolate, lemon, or even funfetti for a colorful touch.
Can I make the dough ahead of time?
Absolutely! Chill the dough for up to 24 hours, then roll and bake as directed.
Do I need to chill the dough?
It’s not required, but if your dough is too sticky to handle, a quick 15-20 minutes in the refrigerator will make it easier to work with.
Final Thoughts
These Christmas Ooey Gooey Butter Cookies are a holiday classic that’s as easy to make as they are delightful to eat. With their soft, chewy texture and festive sprinkles, they’re guaranteed to spread holiday cheer at any gathering.
Looking for more Christmas treats? Check out my Peppermint Bark Brownies or Gingerbread Sugar Cookies for more seasonal baking fun!
Share Your Holiday Baking!
Did you try this recipe? I’d love to see your creations! Share your photos on Instagram or Pinterest and tag me. Let’s spread the joy of holiday baking together!
Nutritional Information (Per Cookie)
- Calories: 120
- Carbohydrates: 18g
- Fat: 5g
- Protein: 2g
