Christmas just isn’t complete without a plate of these gooey butter cookies! They’re soft, chewy, sparkly little clouds of joy made with yellow cake mix, cream cheese, and a dusting of powdered sugar and sprinkles. Perfect for cookie exchanges, holiday parties, or just sneaking one straight from the cooling rack (I see you).
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Why You’ll Love These Christmas Gooey Butter Cookies
These are the cookies you whip up when time is short but your holiday spirit is high. They start with cake mix, so no measuring flour or sugar. The cream cheese makes them melt-in-your-mouth soft, and those festive sprinkles? Instant holiday magic.
You don’t even need to chill overnight—just a quick 30 minutes in the fridge, and you’re rolling. They’re also freezer-friendly, super shareable, and kids love helping with the sugar and sprinkles part.
Pair these with a cold glass of milk, or better yet, a festive sip of this Christmas morning punch and you’re in cookie heaven.
Ingredients You’ll Need
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 box yellow cake mix (15.25 oz)
- ½ cup powdered sugar (for rolling)
- Christmas-colored sprinkles
How to Make Christmas Gooey Butter Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper
- Beat together the cream cheese and butter until smooth and creamy
- Add the egg and vanilla and mix again until totally blended
- Stir in the cake mix a bit at a time until a soft dough forms
- Chill the dough for about 30 minutes it’ll be much easier to roll
- Scoop the dough into 1-inch balls
- Roll each ball first in powdered sugar, then in sprinkles (this is the fun part)
- Place them on your baking sheet, leaving a little space between each
- Bake for 10–12 minutes until just set. They should be slightly underbaked in the center
- Let them cool for 5 minutes on the sheet before transferring to a rack
While they cool, maybe prep this reindeer cheese ball for your next holiday gathering. Cute snacks everywhere!
Tips and Tricks for Gooey Success
- Don’t overbake. The center should stay soft and gooey
- Use gel food coloring if you want to tint the dough itself
- Swap in red velvet or chocolate cake mix for a fun twist
- Store in an airtight container for up to 4 days
- You can freeze the dough or the baked cookies—just thaw before serving
Festive Variations on Christmas Gooey Butter Cookies
Want to mix it up? You totally can. Here are a few ideas:
- Roll them in crushed candy canes for peppermint flair
- Add a drop of almond extract for a deeper holiday vibe
- Use blue and silver sprinkles for a snowy New Year’s look
- Press a chocolate kiss into the center right after baking
- Go mini and make them bite-sized for cookie platters
These red velvet blossom cookies are also a dreamy variation if you want to try something extra special this season.
Frequently Asked Questions
Can I make these ahead of time?
Yep! You can make the dough and refrigerate it for up to 2 days, or freeze the dough balls and bake later.
Do I have to chill the dough?
Yes, but just for 30 minutes. It helps keep the cookies from spreading too much.
Can I use other cake mix flavors?
Totally! Chocolate, red velvet, lemon go wild.
Try these once and I bet they’ll become your new holiday tradition. Leave a comment if you do, or share your spin on them!
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Christmas Gooey Butter Cookies
Equipment
- Mixing bowl For mixing dough
- Hand or stand mixer To cream butter and cream cheese
- baking sheet For baking cookies
- Parchment paper Prevents sticking
- Cookie scoop Helps portion the dough evenly
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup powdered sugar, for rolling
- Christmas-colored sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a large bowl, beat cream cheese and butter until smooth. Add the egg and vanilla, and mix until fully combined. Gradually add the cake mix and stir until a soft dough forms.
- Chill: Cover and chill the dough for about 30 minutes to make it easier to roll.
- Roll the cookies: Scoop the dough into 1-inch balls. Roll each ball in powdered sugar, then in Christmas sprinkles.
- Bake: Place dough balls on the prepared baking sheet, leaving space between them. Bake for 10–12 minutes, until just set and slightly underbaked in the center.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. Enjoy warm or once fully cooled.