Soft, chewy Christmas Ooey Gooey Butter Cookies with cream cheese, powdered sugar, and sprinkles. Easy cake-mix holiday cookies; freezer-friendly.
Meet your new crowd-pleaser: Christmas Ooey Gooey Butter Cookies are soft-centred, crinkle-topped cream cheese cookies rolled in powdered sugar and dotted with festive sprinkles. They hit that perfect holiday trifecta—easy, nostalgic, and stunning on a cookie platter. These cake mix cookies channel classic St. Louis gooey butter cake vibes in handheld form—ideal for cookie exchanges, gifting, or that Santa plate you swear isn’t for you. Ready to dive into the secrets that make these cream cheese Christmas cookies irresistible?
What Makes These Christmas Ooey Gooey Butter Cookies Special?
Why you’ll crave these: Soft, chewy centers with that signature powdered sugar crinkle look—these gooey butter cookies are bakery-beautiful without bakery stress. Here’s what sets this holiday cookie recipe apart from similar cake-mix cookies:
- Ultimate texture: Buttery-crisp edges, marshmallowy middles—true ooey gooey butter cookies energy.
- Holiday sparkle: Red and green jimmies keep their color (no bleeding), plus a double powdered-sugar coat for dramatic snow-dusted crinkles.
- One-bowl ease: Minimal mess, maximum payoff—great for busy bakers and last-minute cookie swaps.
- Customizable flavor: Use yellow, white, or red velvet cake mix; add peppermint bark, white chocolate, or crushed candy canes.
- Freezer-friendly: Freeze dough balls for fresh-baked Christmas cookies on demand.
- Diet-friendly options: Clear gluten-free, dairy-free, and egg-free swaps that actually work.
- Pro-tested tips: Real fixes for sticky dough, flat cookies, and melted sugar coating—so yours bake up picture-perfect.
Ingredient Notes
Before you preheat: Here’s what each ingredient brings to these Christmas Gooey Butter Cookies (no amounts below—see steps for how to use them):
- Cream cheese: Full-fat, brick style for rich, tangy, creamy centers that stay soft for days.
- Unsalted butter: Softened but still cool to the touch; balances sweetness and helps with crackly tops.
- Cake mix (yellow/white/red velvet): The shortcut base that keeps these cake-mix cookies super tender and consistent.
- Large egg: Binds the dough and adds moisture; room temperature for easier mixing.
- Vanilla extract: Warm sweetness; add a splash of almond extract for classic bakery cookie vibes.
- Kosher salt: A tiny pinch sharpens flavors and keeps the sweetness in check.
- Powdered sugar: For rolling and dramatic snow-capped crinkles; helps with that crackle look.
- Cornstarch (optional): Mixed with powdered sugar to prevent the coating from melting during baking.
- Festive sprinkles (jimmies): Red/green jimmies won’t bleed color like nonpareils; stir in gently.
- White chocolate chips or peppermint bark (optional): For extra holiday flair and melty pockets.
- Food coloring (optional): Swirl in a drop of red or green for a marbled Grinch-style cookie.
- Gluten-free swap: Use a 1:1 gluten-free yellow cake mix; results are still soft and chewy.
- Dairy-free swap: Plant butter + vegan cream cheese work surprisingly well; chill dough longer.
- Egg-free swap: 1 flax egg plus 1–2 teaspoons extra cornstarch for structure.
How To Make Christmas Ooey Gooey Butter Cookies
Game plan: These cream cheese Christmas cookies come together in one bowl with a short chill for thick, soft, crinkle-topped results.
- Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment for easy release.
- Cream: Beat softened butter and cream cheese together until ultra-smooth and fluffy—no lumps.
- Add egg and vanilla: Mix just until combined; overmixing can make cookies spread.
- Add cake mix: Sprinkle it in and fold on low until no dry streaks remain; the dough will be thick and sticky.
- Color and mix-ins: Gently fold in sprinkles and any chips/bark. For a marbled look, streak in a drop of gel food coloring.
- Chill: Refrigerate 20–30 minutes until scoopable. This quick chill keeps them tall and gooey.
- Prep sugar coating: In a shallow bowl, whisk powdered sugar with a spoonful of cornstarch for a no-melt snowy finish.
- Scoop and roll: Portion dough into 1½–2 tablespoon balls. Roll generously in the sugar mixture—coat completely.
- Space and bake: Arrange 2 inches apart. Bake 9–11 minutes, until edges are set and tops are matte with crackles. Centers should look soft.
- Set and cool: Rest on the sheet 5–7 minutes to finish setting, then move to a rack. Dust with extra powdered sugar if desired.
Pro Tips
- Measure by weight: If possible, use a scale for the cake mix to avoid dry dough or excess spread.
- Keep dough cool: Warm dough spreads; if your kitchen is toasty, chill between batches.
- Use jimmies: Nonpareils bleed; jimmies keep their color in soft cookie dough.
- Double-coat in sugar: Roll once, rest 1 minute, roll again for bold crinkles that don’t disappear.
- Don’t overbake: Pull when edges set but centers are soft—carryover heat finishes the job, leaving gooey middles.
- Fix sticky dough: Lightly oil your hands or scoop; avoid extra flour which toughens the cookie.
- High altitude: Add 1 tablespoon extra cake mix and reduce bake time by 1 minute, then check.
- Make-ahead magic: Scoop, coat, then freeze dough balls. Bake from frozen adding 1–2 minutes.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Storage and Reheating
Keep them fresh: These Christmas ooey gooey butter cookies store like a dream and refresh beautifully.
- Quick refresh: Warm baked cookies at 275°F for 4–5 minutes or microwave 5–7 seconds for just-baked gooey centers.
- Room temperature: Store airtight 3–4 days with parchment between layers to protect the sugar coating.
- Refrigerator: Keeps up to 1 week; bring to room temp before serving for best texture.
- Freezer (baked): Freeze up to 2 months; thaw uncovered to avoid condensation on the sugar.
- Freezer (dough): Freeze coated dough balls up to 3 months; bake from frozen as noted above.
Variations & Substitutions
Make them yours: Try these festive spins on gooey butter cookies for your Christmas cookie box.
- Cookie sandwiches: Fill with marshmallow fluff, peppermint buttercream, or chocolate ganache.
- Peppermint bark: Fold in chopped peppermint bark and finish with a dark chocolate drizzle.
- Red velvet crinkles: Use red velvet cake mix; add white chocolate chips for contrast.
- Grinch green: Tint the dough pastel green and add red heart sprinkles.
- Funfetti holiday: Use white cake mix and a mix of red, green, and gold jimmies.
- Lemon snow: Add lemon zest and a touch of lemon extract; skip sprinkles and keep the snowy sugar coat.
- Chocolate lover: Stir in mini chocolate chips and cocoa-dust the powdered sugar for a cocoa snow.
- Gluten-free: Use a certified GF cake mix; chill an extra 10 minutes for clean scooping.
- Dairy-free: Swap plant butter and vegan cream cheese; bump vanilla and salt to boost flavor.
- Egg-free: Use a flax egg; add a teaspoon extra cornstarch for structure.
Final bite: If your holiday cookies need easy, cozy, and show-stopping, these Christmas Ooey Gooey Butter Cookies deliver. They’re the soft, chewy cream cheese cookies everyone sneaks from the tin—great for cookie exchanges, gifting, or a quick late-night “quality control” check. Bake a double batch; you’ll thank me later.
FAQ
What cake mix works best for gooey butter cookies?
Yellow or white cake mix is classic for that buttery, nostalgic flavor. Red velvet is festive, too. If you’re gluten-free, grab a 1:1 GF yellow cake mix—still soft and chewy.
My dough is super sticky. Did I mess up?
Nope. It’s supposed to be sticky—gooey is in the name. Chill 20–30 minutes, lightly oil your hands, and scoop. Avoid adding flour; it toughens the cookies and ruins the crinkle effect.
Why did my powdered sugar disappear in the oven?
Humidity and warm dough melt it. Chill the dough, then roll in a 3:1 mix of powdered sugar and cornstarch. Double-coat for bold, snowy crinkles that last.
Can I skip chilling the dough?
You can, but they’ll spread more and lose that gooey center. Even a 15–20 minute chill helps keep them thick and crinkly with soft middles—worth it.
How do I make these dairy-free or egg-free?
Dairy-free: use plant butter and vegan cream cheese, then chill longer. Egg-free: swap a flax egg and add 1 teaspoon cornstarch. Expect slightly less rise, same great texture.
Help! My cookies baked up flat.
Warm dough or overmixing is usually the culprit. Chill the dough, use cool pans, don’t over-cream, and bake on parchment. If needed, add 1–2 tablespoons extra cake mix to the dough and try again.
Can I ship these in a Christmas cookie box?
Totally. Bake a touch longer for sturdier edges, cool completely, dust again, then pack with parchment between layers. They keep well 3–4 days at room temp during transit.
Any flavors you love with these?
Almond extract, lemon zest, or chopped peppermint bark are all holiday winners. For more ideas, peek at my seasonal bakes here: peppermint, gingerbread, and cookies.
Christmas Ooey Gooey Butter Cookies
Soft, chewy Christmas Ooey Gooey Butter Cookies with cream cheese, powdered sugar, and sprinkles. Easy cake-mix holiday cookies; freezer-friendly.
Print
Pin
Rate
Servings: 40 Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 1 large egg
- ½ teaspoon almond extract optional
- ½ teaspoon orange extract optional
- 1 package white cake mix
- ½ cup sprinkles divided
- ½ cup powdered sugar
Instructions
- Creaming the Base: Begin by placing the unsalted butter and cream cheese in a medium-sized mixing bowl. Using an electric mixer, cream the ingredients together until they achieve a smooth, homogenous texture.
- Incorporating Wet Ingredients: Add the egg to the creamed mixture, followed by the almond and orange extracts if desired. Continue to mix until these ingredients are fully integrated.
- Adding Dry Ingredients: Gradually introduce the white cake mix to the bowl, mixing continuously to ensure that the dry mix is completely absorbed into the wet ingredients, forming a cohesive dough.
- Incorporating Sprinkles: Fold in one-quarter cup of the sprinkles into the dough until evenly distributed.
- Chilling the Dough: Cover the bowl with plastic wrap and refrigerate the dough. It is recommended to chill the dough for at least one hour, or up to 24 hours, which will facilitate easier handling by reducing stickiness.
- Preheating the Oven: Prior to baking, preheat your oven to 350 degrees Fahrenheit.
- Preparing Coatings: Place the powdered sugar in one bowl and the remaining one-quarter cup of sprinkles in another. These will be used for coating the cookies.
- Forming Cookies: Using a one-inch cookie scoop, extract portions of the chilled dough and roll them into balls. First, sprinkle each ball with a few of the reserved sprinkles, then roll them in the powdered sugar until fully coated.
- Baking: Arrange the coated dough balls on a greased cookie sheet, ensuring they are spaced apart to allow for spreading. Bake in the preheated oven for 10 minutes.
- Cooling: Allow the cookies to cool on the cookie sheet for two minutes after removal from the oven. Subsequently, transfer them to a wire rack to cool completely.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Build your holiday cookie box: Pair these with cozy shortbread, a brown butter cookie, and a mug of homemade hot chocolate. More festive inspo here: Christmas recipes.
