Okay, Let Me Tell You About These Cookies…
Oh boy, you’re in for a proper treat! Every December, my kitchen turns into a sticky, sugary wonderland—think sprinkles across the floor and a dog circling like he’s snagged the last crumb. First time I made Christmas Gooey Butter Cookies I was at my Aunt Rose’s little bungalow, where the oven runs about 25 degrees too hot and nobody really minds. Our cookies got a little crispy on the bottom, but honestly, that made them even better for dunking in cocoa (my uncle says coffee is where it’s truly at, but I’m not a monster).
Why You’ll Flip For These (Trust Me)
I whip these up every Christmas, but also those weird in-between days when you want something sweet and forgiving, you know? My family practically stampedes to the kitchen when these hit the oven (seriously, hide a few if you want leftovers). Even my pickiest cousin—he won’t eat peas, but he’ll eat five of these. They’re sweet, sure, but the gooey middle gets me every time. Oh, and if you’ve ever found cookies too dry (me, every bake sale in 2004), rejoice, ‘cause these are like a cross between cake and cookie.
What You’ll Need & Some Real Talk on Ingredients
- 1 box yellow cake mix (Granny swore by Duncan Hines; I grab what’s on sale)
- 8 oz cream cheese, softened (I’ve been known to use store-brand, honestly it’s fine)
- 1/2 cup unsalted butter, softened (sometimes salted butter if that’s all I’ve got—a tad more flavor, who’s complaining?)
- 1 large egg (if you forget to bring it to room temp, don’t panic, I forget half the time)
- 1 tsp vanilla extract (or almond extract for a twist—tried, not bad at all)
- Powdered sugar for dusting (how much? A nice handful, but you can measure if you need to feel in control)
- Festive sprinkles (optional, but makes ‘em pop—sometimes I use chopped nuts if sprinkles are MIA)
How To Actually Make Them—It’s Pretty Chill
- Mix up the fun: In a bowl—I use my old metal one from the flea market—blend together softened cream cheese and butter until it looks, well, creamy. Don’t fuss too much, lumps are fine.
- Egg and vanilla, in ya go: Crack in the egg, splash in the vanilla. Beat again, but I’ve also just mashed it with a wooden spoon when the mixer’s lost in the cupboard. It works!
- Cake mix time: Add the cake mix in slowly or—you know what, dump it all in if you hate messes (less flying flour). Mix until just combined. If the dough looks super sticky, that’s correct.
- Chill out: Pop the dough in the fridge for at least 30 minutes. Or longer; sometimes I wander off and forget it for hours. Makes scooping way easier.
- Scoop and sugar: Scoop balls (about tablespoon-sized) and roll them in powdered sugar. Be generous—it’s the holidays after all. Add sprinkles now if you want extra pizzazz.
- Bake: Place on a lined cookie sheet (I just use parchment or, on desperate days, foil—works fine) and bake at 350°F (180°C) for 10 to 12 minutes. The edges should barely set—if they look a bit underdone, even better. This is usually when I nibble a warm one and burn my tongue, wouldn’t recommend.
- Let ‘em cool—kind of: Cool on the sheet for a few minutes, then transfer to a rack. Or, truthfully, eat them warm if you’re impatient (aren’t we all sometimes?).
Things I’ve Learned the Hard Way
- If your butter isn’t quite soft, microwave it for a few seconds. But keep an eye on it—once I turned it to soup by mistake (not ideal, but cookies still worked).
- The dough will be sticky. Sometimes, I dust my hands lightly with flour to keep things from getting too wild.
- If you forget to chill the dough, expect flatter cookies—not necessarily a tragedy, just a different vibe.
What Happens If You Want to Tinker?
- Red velvet cake mix? Tried it! It was a hit, though a little less buttery. Still worth it.
- Chocolate cake mix—very rich, but honestly, almost too much for me (my nephew disagrees, loudly).
- Last year, I added peppermint extract instead of vanilla, thinking I was a genius. Results: toothpaste cookies. Wouldn’t bother again.
- I’ve swapped half the butter for coconut oil; it’s a little more melt-y, but if you’re out of butter, go for it.
If You Don’t Have The Right Stuff…
No stand mixer? Don’t sweat it. I’ve made these with an old hand whisk and pure stubbornness. Parchment paper is nice, but I’ve greased my pan with olive oil spray when I ran out—works in a pinch, just don’t overbake. One time I even used a measuring cup to scoop the dough because I couldn’t find my cookie scoop. Improv is the spice of life, right?
How Long Do They Last? (Ha!)
Technically, you can store them in an airtight container for, what, 4 days? But in my house, they barely survive 24 hours, so who really knows? If you’re some kind of marvel of self-control, they actually get gooier the day after. Maybe that’s just wishful thinking, ‘cause I rarely have leftovers to test it.
Oh, and if you want to freeze dough balls for later, go for it! I just pop them right from the freezer to the oven, add a minute or so to bake time.
Serving These? Here’s How We Roll
We pile these cookies on a big snowflake platter (the plastic kind, of course) and set them out with mugs of something hot. I’ve been known to sneak one or two with a scoop of vanilla ice cream, not very traditional, mind you—but, oh man, it hits the spot. My cousin dunks hers in tea, but I think that’s because she just likes an excuse to eat more cookies.
Pro Tips (AKA, Learn From My Rookie Mistakes)
- I once tried to rush chilling the dough by putting it in the freezer, but it got too hard to scoop. Just let it sit in the fridge, trust me—patience pays off here.
- If you over-bake, they’ll lose that signature goo in the middle. Keep ‘em pale and you’ll be golden (though I guess, sometimes I like the slightly crispy bottoms).
- Lining the baking sheet? I used to skip this step, but, actually, I find it works better if I just take the time to do it. Clean up’s a breeze. Unless, of course, you want to spend Christmas Eve scraping dishes (no thanks).
Questions Folks Actually Ask Me (No Kidding)
- Can I use gluten-free cake mix?
Yup, and it works! Sometimes the texture shifts a bit, but still tastes like Christmas. I had to try three mixes before landing on one I liked; this review is handy if you’re curious. - What if I don’t have powdered sugar?
Eh, you can skip it—the cookies won’t look as festive, but you won’t get kicked off Santa’s nice list. Once, I pulsed regular sugar in my blender as a hack, worked… okay. - Can kids help with these?
Oh, absolutely. Rolling dough balls in sugar is prime kid territory—just prep for a sticky kitchen (I always do). I like to use these kids baking tips when baking with little ones. - Why are my cookies super flat?
Could be warm dough, over-mixing, or your oven running hot. Or maybe you, like me, forgot to actually set a timer—happens to us all. - How do you decorate for extra oomph?
Sometimes, I do a zigzag with melted chocolate (not fancy, just dump and squiggle). Sprinkles are a must around here, but crushed candy canes are good too—if you don’t mind pinky fingers stuck to everything.
Anyway, if you’re curious about more buttery cookie lore, I like the rabbit hole at Sally’s Baking Addiction—lots of inspo for baking days gone slightly sideways. And hey, if you end up covered in powdered sugar too, welcome to the family.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
- 1/3 cup red and green sprinkles
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, beat together the cream cheese and butter until smooth and creamy.
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3Add the egg and vanilla extract to the bowl and mix until well combined.
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4Gradually mix in the yellow cake mix until a thick dough forms. Fold in the red and green sprinkles.
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5Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball lightly in powdered sugar.
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6Place on baking sheet and bake for 10–12 minutes, or until edges are set but centers remain soft. Allow cookies to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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