This recipe for Christmas Gooey Butter Cookies has been a holiday staple in my kitchen for years. I first stumbled onto the idea one December while flipping through an old church bake sale pamphlet and thought, "Why not combine the dense, buttery texture of gooey butter with the playful charm of sprinkled sugar cookies?" The result is a tender, slightly chewy cookie with a cream-cheese richness and a crackled, powdered-sugar exterior that everyone from toddlers to grandparents reaches for first. Every year when I pull a tray out of the oven, the aroma of butter and vanilla fills the house and feels like an instant celebration.

What makes these cookies special is their effortless decadence: a single boxed yellow cake mix plus softened cream cheese and butter yields a soft interior that stays slightly underbaked and irresistibly gooey. I discovered that chilling the dough briefly keeps the cookies from spreading too thin while preserving that buttery center. These are the cookies I bring to neighborhood cookie swaps, school parties, and late-night wrapping sessions — they travel well, store for days, and always draw compliments.

Ingredients

• Full-fat cream cheese (8 ounces): Use a block-style cream cheese, not the spreadable tub, for best structure and flavor. Bring to room temperature to ensure it blends smoothly and creates the characteristic gooey interior.
• Unsalted butter (1/2 cup): Softened to room temperature. Unsalted lets you control seasoning and yields a clean, buttery flavor — plug in European-style butter if you want a slightly richer finish.
• Large egg (1): Provides lift and structure; room temperature eggs incorporate more easily and help create a uniform dough.
• Vanilla extract (1 teaspoon): Use pure vanilla for the best aromatic lift; imitation works in a pinch but lacks depth.
• Yellow cake mix (1 box, 15.25 ounces): The boxed mix supplies the dry structure and sweetness; choose a brand you like because its flavor comes through.
• Holiday sprinkles (1/2 cup): Jimmies or confetti sprinkles work well — add them gently so the colors don't bleed into the dough.
• Powdered sugar (1/2 cup): For rolling the cookies before baking, creating the signature crackled, snowy exterior.

Instructions

Preheat and Prepare:Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Lining keeps bottoms from browning too much and ensures easy transfer. Position racks in the middle third of the oven for even heat.Beat Wet Ingredients:In a large bowl, beat the softened cream cheese, softened butter, large egg, and vanilla extract with an electric mixer on medium speed until completely smooth and homogenous, about 1 to 2 minutes. Scrape the sides of the bowl to prevent lumps and ensure even texture.Add Dry Base:Stir in the entire box of yellow cake mix until a thick dough forms. Use the mixer on low or fold with a sturdy spatula; stop mixing the moment the dry mix is fully incorporated to avoid over-developing the texture.Fold in Sprinkles:Gently fold 1/2 cup holiday sprinkles into the dough with a spatula. Fold only until evenly distributed — vigorous stirring can cause the dye to bleed, clouding the dough and muting the sprinkle colors.Chill:Chill the dough for at least 30 minutes in the refrigerator. Chilling firms the dough, making it easier to scoop and limiting spread during baking so you keep a thicker, gooier center.Scoop and Coat:Scoop dough into 1 1/2-inch balls using a cookie scoop or small spoon. Roll each ball in 1/2 cup powdered sugar until thoroughly coated and slightly cracked — the coating creates a snowy, crackled finish after baking.Arrange and Bake:Place balls on the prepared baking sheets about 2 inches apart. Bake in the preheated 350 degrees F oven for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking; the centers should remain tender.Cool:Let cookies cool on the baking sheet for 3 to 5 minutes so they stabilize, then transfer to a wire rack to finish cooling. They firm slightly as they cool but should remain soft and gooey inside.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they stay soft for about 2 to 3 days; for longer storage refrigerate up to a week. To freeze, arrange baked cookies on a tray and flash-freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen or refrigerated cookies briefly in a 300 degrees F oven for 5 to 8 minutes to restore the slightly gooey center; avoid microwaving for long periods, which can make them gummy.

Ingredient Substitutions

For a lighter tang, swap half the cream cheese for ricotta, though the texture will be less dense. Use salted butter if you prefer a slightly savory balance, but reduce any added salt elsewhere. For a gluten-free version, choose a certified gluten-free yellow cake mix; texture will be similar but sometimes a touch more crumbly. If you want to reduce sugar, choose no-sugar-added powdered sugar substitutes for rolling — expect a modest change in surface sweetness and appearance.

Serving Suggestions

Serve these alongside strong coffee, mulled wine, or hot cocoa — the creamy center pairs beautifully with bold beverages. For a party plate, mix sizes: make some 1-inch bites for nibblers and 1 1/2-inch regular cookies for display. Garnish with a few nonpareils on top right after baking for extra shimmer, or dust with a little extra powdered sugar just before serving for a snowy finish.

Cultural Background

Gooey butter cake originates from St. Louis, Missouri, as a regional American dessert known for its dense, custardy texture. These cookies are an adaptation that captures that same rich mouthfeel in a hand-held format, perfect for modern holiday traditions. The addition of colorful sprinkles and powdered sugar brings a festive, celebratory edge that aligns with cookie-exchange culture in the United States, where portability and visual appeal are prized.

Seasonal Adaptations

For winter holidays use red and green sprinkles and a hint of peppermint extract (1/4 teaspoon) instead of vanilla. For spring celebrations swap sprinkles for pastel colors and finish with lemon zest for brightness. In autumn, fold in 1/2 teaspoon cinnamon and use warm-toned sprinkles to echo seasonal flavors. Each swap changes the aroma and complements seasonal drinks and menus.

Meal Prep Tips

To prepare ahead, shape dough into scooped balls and freeze on a sheet tray; once solid, transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time, and roll in powdered sugar immediately after baking for best adherence. For office-friendly gifting, pack a dozen in a bakery box with parchment layers and a handwritten note — they travel well and remain soft for several days.

These cookies are both simple and satisfying to make — a perfect holiday project whether you bake alone with a playlist or recruit family helpers. Their forgiving nature makes them a great option if you need to scale up for a crowd. Enjoy the ritual of mixing, scooping, and sharing.