BityButtery, pillowy-soft with that magical crackled top, these Christmas Ooey Gooey Butter Cookies bring serious holiday cheer. Made with butter, cream cheese, sprinkles, and boxed cake mix, they’re rich, chewy, and melt-in-your-mouth divine.
You know that irresistible sweet-shop smell of sugar and vanilla wafting from a warm oven? That’s what you’re signing up for here. These cookies are the kind you “accidentally” eat five of before they’ve even cooled. Let’s just say, your cozy kitchen’s about to smell like Christmas morning, minus the pine needles in your slippers.
There’s something about the words “ooey” and “gooey” that transport me to my happy place. Add holiday colors and sugar-dusted cookie tops and voilà, we’re at the North Pole in sweatpants. These Christmas Ooey Gooey Butter Cookies are chewy, soft in the center, with just enough crackle and sparkle to make you feel like an overachieving elf. They’re festive without too much effort and rich without being cloying. And honestly, if you’re already breaking out the sprinkles, why not commit fully?
They’re right at home on a holiday cookie tray, tucked beside some sweet-salty pretzel bark or eaten straight off the cooling rack while pretending to choose a playlist. No judgment.
Quick Breakdown
Why You’ll Love this Christmas Ooey Gooey Butter Cookie
Okay, hear me out: this isn’t your average drop cookie. It’s like your favorite sugar cookie got a cream cheese upgrade and went partying in a bowl of powdered sugar.
- Ridiculously simple to make: You literally mix, chill, scoop, and roll. No rolling pins or advanced degrees required.
- Soft, chewy, and gooey inside: Thanks to the cream cheese and butter, the texture is basically cookie magic.
- Super customizable flavor: You can tweak the extract or switch up the sprinkles to suit any holiday, or random Tuesday.
- Sneaky shortcut alert: It all starts with boxed cake mix, so there’s no flour-measuring drama.
- Freezer-friendly: Make a double batch now, freeze the dough, and bake when you need a quick sugar rush.
- Looks fancy, feels nostalgic: That sparkly sugar-coated top gives it “I tried hard” energy without the hard part.
Ingredient Notes
Not a lot is going on here, but every part pulls its weight. Let’s break it down quickly so you know what’s what.
- Unsalted butter: Room temperature, so it whips creamy. Salted works in a pinch, just skip extra salt.
- Cream cheese (8 oz): This is the secret to the gooey part; don’t skimp, and make sure it’s full-fat.
- Large egg: Binds it all together. Nothing fancy here, just your average fridge egg.
- Almond and orange extracts (optional): For a subtle festive twist. Skip or sub vanilla if you prefer traditional.
- White cake mix (1 box): The MVP shortcut. Brings sweetness and structure without you having to sift or swear.
- Sprinkles (½ cup, divided): Use festive-colored jimmies or nonpareils. Add some inside and save some for rolling.
- Powdered sugar (½ cup): For that crackly, snow-dusted cookie top. Also, messy fingers and zero regrets.
How To Make This Christmas Ooey Gooey Butter Cookie
Alright, tie on that apron and let’s make your kitchen smell like pure holiday spirit.
- Cream the butter and cream cheese: Use a hand mixer and beat ‘til smooth and fluffy. It should look pale and whipped, not like cottage cheese.
- Add egg and extracts: Toss in the egg and any extract you’re using. Blend until it’s all creamy again, scraping down the bowl edges so no sneaky bits get left behind.
- Mix in the cake mix: Slowly add the dry cake mix while mixing. Go bit by bit unless you want a flour-splosion. A soft, sticky dough will form.
- Fold in some sprinkles: Gently mix in half the sprinkles (just ¼ cup). This adds cheerful polka dots throughout. Try not to overmix, or the colors might blur.
- Chill the dough: Pop it in the fridge for at least an hour. Chilling makes scooping SO much easier and stops the dough from becoming cookie puddles in the oven.
- Prep your coating bowls: Dump powdered sugar into one bowl, and the other ¼ cup sprinkles into another. This way, you’re ready when it’s dough-ball time.
- Scoop and roll: Use a small scoop or spoon to portion the dough. Roll into balls, then give each a sprinkle roll, then a powdered sugar roll. Yes, in that order.
- Bake at 350°F for 10 minutes: They won’t look done-done when you pull them. That’s good, underdone means gooey center once cooled.
- Cool on the sheet, then wire rack: Let them sit on the pan 2 minutes (they keep baking a bit), then transfer to a rack so they don’t turn soggy on the bottom.
Storage Options
So you made a batch (or three), and now you’re wondering how to store them without inhaling them all at once. First of all, I support your self-control. Second, let’s talk strategy.
Room temperature is fine for a few days. Keep them in an airtight container lined with parchment. You’ll want to layer gently to avoid squishing that powdered sugar magic. They’ll stay soft for 3 to 4 days, but honestly, good luck keeping them around that long.
Fridge? Sure, technically it’s okay, but it’ll firm them up a bit more than I like. If you like them chilled and dense (kind of like a brownie bite), this could actually be your jam.
Freezer? Absolutely. You can freeze the dough balls before baking, just do the sprinkle and sugar roll after they thaw. Or freeze baked cookies once they’re completely cool. Flash freeze until solid, then bag. When cravings hit, reheat for about 8 seconds in the microwave… dangerously good.
Variations and Substitutions
Once you’ve made these once (and fallen in love), you might want to futz around with the flavor.
- Swap the cake mix flavor: Try lemon, red velvet, or even spice cake for a whole different vibe. Yes, even chocolate, but it gets really rich.
- Crank up the extracts: Don’t love orange or almond? Vanilla, peppermint, or rum extracts work nicely depending on your mood or theme.
- Add citrus zest: A little grated orange or lemon zest brightens it all up. Stir it in with the wet ingredients for a real ‘zing’.
- Use colored sugar instead of sprinkles: For a more delicate crunch and less melting if using finer decorations.
- Stuff them with mini marshmallows or white chocolate chips: A little extra goo. You’ll want to slightly flatten the dough ball and wrap it around the filling.
What to Serve with Christmas Ooey Gooey Butter Cookie
Cookies this festive season deserve an equally celebratory sidekick (or three). Don’t stop at milk, let’s have some fun.
- A hot mug of peppermint cocoa or chai tea complements the gooey richness. The warm spice and creamy cookie combo is seriously cozy. Imagine these in mittened hands during a holiday movie marathon? Yes please.
- Serve them alongside a spread of salty snacks for a sweet-salty moment. Popcorn or even cheesy crackers somehow balance the sugar blitz. You’ll wonder why you hadn’t tried cookie-snackboarding sooner.
- Add them to a Christmas cookie box with a mix of textures and flavors. Throw in some nut brittle, thumbprints, or try this easy pretzel bark for a crunchy contrast.
- Make it a brunch cookie platter moment (yes, brunch!). Next to coffee cake, fruit salad, and something eggy, they’ll feel like part of a fabulous feast instead of a dessert sneak.
Frequently Asked Questions
Do I really need to chill the dough?
Yes, chilling is non-negotiable here. The dough is super soft thanks to the cream cheese, and chilling it helps it firm up enough to roll and bake into those lovely, thick cookies. If you skip it, you’ll likely end up with flat cookie pancakes, and while edible, they won’t have that signature gooey chew in the middle we’re going for.
Can I freeze the dough ahead of time?
Totally! Scoop the dough into balls after chilling, place them on a tray, and flash freeze until solid. Toss them into a freezer-safe bag and keep frozen for up to a month. When you’re ready, just defrost slightly, roll in sprinkles and powdered sugar, then bake. They’re actually amazing straight from the freezer with almost zero prep.
What kind of cake mix works best?
White cake mix gives the softest texture and mildest flavor, making it a perfect canvas for the extracts and sprinkles. But yellow cake mix works too, just slightly richer. Avoid ones with pudding in the mix, as they can change the texture a bit. If you’re curious, the spice mix gives a great autumn twist!
Why don’t my cookies crack on top?
If your cookies aren’t getting that pretty crinkled top, it might be a temperature thing. Make sure your oven is preheated fully. Also, roll each dough ball generously in powdered sugar so it creates that snowy crust. Chilling also helps preserve the crackle because the outside bakes faster than the gooey middle.
Christmas Ooey Gooey Butter Cookies
Equipment
- Hand Mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
Cookie Dough
- 1/2 cup unsalted butter room temperature
- 8 oz cream cheese full fat, room temperature
- 1 large egg
- 1/2 tsp almond extract optional, or use vanilla extract
- 1/2 tsp orange extract optional
- 1 box white cake mix 15.25 oz or similar
Mix-ins & Coating
- 1/2 cup festive sprinkles use jimmies or nonpareils, divided
- 1/2 cup powdered sugar for rolling
Instructions
- Cream the butter and cream cheese: In a large bowl with a hand mixer, beat together the butter and cream cheese until smooth, pale, and fluffy.
- Add egg and extracts: Add the egg, almond extract, and orange extract (or extract of choice). Beat to combine well, scraping the sides of the bowl as needed.
- Mix in the cake mix: Gradually add the cake mix, mixing on low speed. Beat until just combined into a soft, sticky dough.
- Fold in sprinkles: Gently fold in half (about 1/4 cup) of the sprinkles until evenly distributed. Do not overmix.
- Chill the dough: Cover and refrigerate the dough for at least 1 hour, or until well-chilled and scoopable.
- Preheat oven & prepare coating bowls: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment. Place powdered sugar in one bowl and remaining sprinkles (1/4 cup) in another bowl.
- Scoop and roll: Scoop tablespoon-sized portions of chilled dough. Roll each into a ball, then coat first in sprinkles, then in powdered sugar.
- Bake: Place on prepared baking sheets about 2 inches apart. Bake at 350°F for 10 minutes, until set but soft and crackly on top. Do not overbake!
- Cool: Let cookies cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool completely. Enjoy!
