Christmas Gooey Butter Cookies

These Christmas gooey butter cookies are soft, rich and buttery, with a crackly powdered sugar coating and cheerful red and green sprinkles in every bite. They start with a box of butter cake mix, cream cheese and butter, so the dough comes together in one bowl with almost no effort. The centers stay thick and gooey, the edges set just enough to hold their shape, and the snowy sugar shell makes them look like they came straight from a holiday bakery. They are a festive cookie that disappears fast from every cookie tray.

Why You’ll Like These Christmas Gooey Butter Cookies

They taste like a cross between a sugar cookie and a slice of buttery cake, and they are one of the easiest holiday cookies you can bake.

• Only a few ingredients: cake mix, cream cheese, butter, an egg and vanilla do all the work.
• Soft and gooey: the cream cheese keeps the centers tender and melt-in-your-mouth for days.
• Festive look: red and green sprinkles and a crackly white sugar coating make them perfect for Christmas.
• Great for gifting: they stack well in tins and travel well to parties and cookie exchanges.

Ingredients for Christmas Gooey Butter Cookies

Cookie Dough

• 8 oz cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 1 box (15.25 oz) butter or yellow cake mix
• 1/2 cup red and green jimmies sprinkles

For Rolling

• 1 cup powdered sugar

Ingredient Notes

Cream cheese: Use full-fat block cream cheese, not the spreadable tub kind. It gives the cookies their rich, tangy flavor and soft texture.

Butter: Both the butter and cream cheese should be fully softened so they beat together smoothly without lumps.

Cake mix: A butter or yellow cake mix gives the classic flavor. White or vanilla cake mix also works and gives a paler cookie.

Sprinkles: Long jimmies hold their color best when baked. Small round nonpareils tend to bleed color into the dough.

How to Make Christmas Gooey Butter Cookies

Step by Step

1. Beat the creamy base. In a large bowl, beat the softened cream cheese and butter with a hand mixer on medium speed for about 2 minutes, until smooth and fluffy.
2. Add the egg and vanilla. Beat in the egg and vanilla extract until completely combined, scraping down the sides of the bowl.
3. Mix in the cake mix. Add the dry cake mix and beat on low speed just until a thick, sticky dough forms.
4. Fold in the sprinkles. Gently fold the red and green sprinkles in with a spatula so they are evenly spread through the dough.
5. Chill the dough. Cover the bowl and refrigerate for at least 2 hours, or until firm enough to scoop. This step keeps the cookies thick.
6. Preheat and prepare. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Put the powdered sugar in a shallow bowl.
7. Roll in powdered sugar. Scoop the dough into 1 1/2 tablespoon balls, roll each one between your palms, then roll it generously in powdered sugar until fully coated.
8. Bake. Place the balls about 2 inches apart and bake for 11 to 13 minutes, until the tops crack and the edges are set but the centers still look slightly soft.
9. Cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. They firm up as they cool.

Tips for the Best Christmas Gooey Butter Cookies

Don’t Skip the Chill

The dough is very soft and sticky at first. Chilling makes it easy to roll and stops the cookies from spreading too thin in the oven.

Coat Them Generously

A thick layer of powdered sugar creates that crackly white top. For an extra snowy look, roll the balls twice before baking.

Pull Them Early

Take the cookies out while the centers still look a little underdone. Overbaking turns them cakey instead of gooey.

Work in Batches

Keep the rest of the dough in the refrigerator while the first tray bakes. Cold dough holds its shape much better.

Variations

• Chocolate: use a chocolate cake mix and fold in mini white chocolate chips for a dark holiday cookie.
• Peppermint: add 1/2 tsp peppermint extract and fold in crushed candy canes instead of sprinkles.
• Red velvet: swap in red velvet cake mix and roll in powdered sugar for a striking crinkle cookie.
• Lemon: use lemon cake mix and add a little lemon zest for a bright winter treat.
• Funfetti year-round: change the sprinkle colors to match any holiday or birthday party.

Storage

Room temperature: Store the cooled cookies in an airtight container for up to 4 days. Place parchment between layers so the sugar coating stays neat.

Refrigerator: Because of the cream cheese, you can also keep them in the refrigerator for up to 1 week. Let them sit at room temperature for 15 minutes before serving.

Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Dust with a little fresh powdered sugar after thawing.

Make ahead dough: The dough keeps covered in the refrigerator for up to 3 days, or you can freeze unrolled dough balls for up to 2 months and roll them in powdered sugar right before baking.

Frequently Asked Questions

Why are my gooey butter cookies flat?

The dough was most likely too warm. Chill it for at least 2 hours and keep it cold between batches so the cookies bake up thick and soft.

Why did the powdered sugar disappear?

Powdered sugar can melt into the dough if the coating is thin. Roll each ball generously, or roll it twice, for a bright white crackled top.

Can I make these without cake mix?

Yes, but the texture changes. A from-scratch version needs flour, sugar, baking powder and salt, while the cake mix gives the signature soft, gooey bite with less work.

How do I know when they are done?

The tops should be cracked and the edges set, while the centers still look soft and slightly puffy. They will finish setting as they cool on the baking sheet.