Christmas Ooey Gooey Butter Cookies
Soft, melt-in-your-mouth cookies made with cake mix, cream cheese, and butter, rolled in powdered sugar and festive sprinkles.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
- 8 oz Cream Cheese (softened)
- ½ cup Unsalted Butter (softened)
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 box (15.25 oz) White Cake Mix
- ½ cup Holiday Sprinkles divided (some to fold in, some for coating)
- ½ cup Powdered Sugar for rolling the cookie dough balls
Instructions
- In a mixing bowl, beat together softened cream cheese and butter until smooth and well combined.
- Add the egg and vanilla extract; mix until incorporated.
- Stir in the cake mix until a thick dough forms.
- Gently fold in **¼ cup** of the holiday sprinkles into the dough.
- Cover the dough and refrigerate for at least 1 hour (or overnight) to firm it up.
- Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- Scoop the chilled dough by rounded tablespoons (≈ 1-inch balls). Roll each ball first in remaining sprinkles (if desired), then roll in powdered sugar until coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until edges are just set and bottoms are lightly golden.
- Let cookies rest on the baking sheet for ~2 minutes, then transfer to a wire rack to cool completely.
Notes
Don't overbake — the centers should remain soft and a bit gooey. Store in an airtight container for up to 3 days. Optional: sift extra powdered sugar over cooled cookies before serving. Variations may include adding almond extract or rolling in colored sugar instead of powdered sugar. :contentReference[oaicite:0]{index=0}