These cookies are a little bite of holiday magic.
They’re soft, chewy, and loaded with that gooey, buttery center everyone loves.
If you’ve ever had gooey butter cake, imagine it in cookie form — then roll it in powdered sugar and give it a festive touch.
They’re ridiculously easy to make, and they’re always a hit at holiday parties or on a cookie plate.
These have been a staple in my house every December, and I still get requests from friends who tried them once, years ago.
What You’ll Need
- 1 box (15.25 oz) yellow cake mix
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup powdered sugar (for rolling)
- 2 tbsp red and green sprinkles
Why I Love This Recipe
I make these cookies every year without fail. It started one Christmas when I forgot to buy enough sugar for traditional cutouts — and these saved dessert. Since then, they’ve become the most requested cookie from my friends and family.
- They’re soft, chewy, and perfectly sweet
- You only need a few ingredients
- They look so festive with the sprinkles
- They taste like a sugar cookie and cheesecake had a baby
- No chilling needed — just mix, roll, bake
Makes
18–22 cookies
Total Time
30 minutes
Macros (per cookie, approx.)
- Calories: 130
- Carbs: 18g
- Fat: 6g
- Protein: 1.5g
- Sugar: 11g
Why This Recipe Works (Quick Science)
This recipe works because of the cream cheese + butter combo. Butter gives you richness and that soft chew, while cream cheese brings moisture and keeps the center gooey. The cake mix already has leavening agents, so you don’t need extra baking powder or soda. Rolling in powdered sugar helps give that signature crinkle top, locking in moisture and sweetness.
Pro Tips
- Don’t overmix the dough or it’ll get tough
- Use softened cream cheese and butter so it mixes smoothly
- Roll generously in powdered sugar — don’t skimp!
- Use parchment paper so they don’t stick
- Bake just until edges are set — they’ll firm up as they cool
Tools You’ll Need
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire rack
Substitutions and Variations
- Swap yellow cake mix for vanilla or white cake mix
- Use almond extract instead of vanilla for a twist
- Add white chocolate chips for extra sweetness
- Try Halloween or pastel sprinkles for other holidays
Make Ahead Tips
You can make the dough up to 2 days ahead and keep it covered in the fridge. When ready to bake, let it soften for 10–15 minutes before scooping and rolling.
How to Make Christmas Gooey Butter Cookies
Step 1: Beat the butter and cream cheese
In a mixing bowl, combine 8 oz softened cream cheese and 1/2 cup softened unsalted butter. Use a hand mixer to beat until smooth and creamy.
Step 2: Add egg and vanilla
Add 1 large egg and 1/2 tsp vanilla extract to the bowl. Mix until fully combined and smooth.
Step 3: Mix in the cake mix
Add 1 box yellow cake mix slowly to the wet mixture. Mix on low speed until just combined. The dough will be thick and sticky.
Step 4: Add sprinkles
Fold in 2 tbsp red and green sprinkles using a spatula.
Step 5: Scoop and roll in powdered sugar
Scoop out tablespoon-sized balls of dough and roll each in powdered sugar until fully coated. Place on a parchment-lined baking sheet.
Step 6: Bake
Bake cookies at 350°F for 10–12 minutes in the center rack until edges are set and tops are crinkled. Don’t overbake.
Step 7: Cool and serve
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve once cooled.
Tips for Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days
- Freeze baked cookies in a zip-top bag for up to 2 months
- Don’t store in the fridge — they dry out too fast
Common Mistakes
- Using cold butter or cream cheese — won’t mix smoothly
- Overbaking — makes them dry and cakey
- Skipping the powdered sugar — you’ll lose that crinkle effect
- Not mixing the dough thoroughly — can leave dry spots
What to Serve With
- A mug of hot cocoa or peppermint coffee
- A bowl of vanilla bean ice cream
- Crushed candy canes or melted chocolate for dipping
FAQ
Can I make the dough ahead of time?
Yes! Chill it for up to 48 hours, then let it sit out before rolling.
Can I use other cake mix flavors?
Totally. White, vanilla, lemon, or even chocolate work great.
Do I need to chill the dough?
Nope! You can bake it right away.
Why are my cookies spreading too much?
If your butter or cream cheese was too soft, that can happen. Next time, chill the dough 15–20 minutes before baking.
Can I double the recipe?
Yes, it doubles perfectly. Use two baking sheets to avoid overcrowding.
Now it’s your turn to bring some buttery holiday joy to your kitchen. Give this recipe a try, then drop a comment and let me know how it turned out or if you have any questions!
