Pin it
Those Christmas Gooey Butter Cookies quickly became my go-to holiday sweet after I first whipped them up for our neighborhood cookie swap. I love how they rise and crack on top while staying incredibly soft inside - it's like kitchen wizardry. The warm, buttery vanilla smell that fills my home while they bake is simply wonderful.
Way Better Than Store-Bought
The real charm of these cookies lies in their easy yet dazzling nature. When cream cheese meets cake mix, you get this amazing softness that can't be beat. And those holiday sprinkles add such a festive touch that everyone thinks I spent all day in the kitchen.
Your Ingredient List
- Full-fat Cream Cheese: 8 oz at room temperature, giving that gooey center.
- Stick of Unsalted Butter: ½ cup, softened, for that buttery goodness.
- Large Egg: 1, to hold everything together.
- Vanilla Extract: 1 teaspoon, bringing out all the flavors.
- Box of Yellow Cake Mix: 1 (around 15.25 oz), as your quick foundation.
- Sugar (Powdered): ½ cup, for rolling and creating that sweet outer shell.
- Festive Christmas Sprinkles: ½ cup, for holiday cheer and color.
Cookie Creation Steps
- First Things First
- Warm up your oven and put some parchment on those baking sheets.
- Create Your Base
- Whip the cream cheese egg butter and vanilla until everything looks creamy.
- Cake Magic
- Mix in your cake mix slowly until you've got a thick cookie dough.
- Add Some Joy
- Toss in your colorful sprinkles with a light hand to keep the holiday spirit.
- Cool Down
- Pop that dough in the fridge as cold dough shapes much better.
- Shape and Coat
- Form little balls dip them in powdered sugar and watch them transform while baking.
- Careful Baking
- Don't leave them too long you want the middles slightly underbaked for gooeyness.
Switch Things Up
I've tried using vanilla cake mix and a splash of almond extract for a twist. During Christmas season I sometimes roll them in green and red sugar crystals. The kids always cheer when I throw in some tiny chocolate chips or bits of candy canes.
Insider Secrets
Don't grab the spreadable cream cheese - stick with the block kind and let your ingredients warm up first. The cooling time for the dough isn't optional it really matters. And don't worry if they seem a bit soft coming out they'll firm up nicely as they sit.
Storage Smarts
You'll find these treats stay super soft when kept in a sealed container. If you need to make them ahead they do great in the freezer just let them sit out before you serve them.
Pin it
Festive Delights
These butter cookies truly add something special to our Christmas gatherings. Whether they're shared at a cookie party or just enjoyed at home with a warm drink they always make our holidays a bit more magical.
Frequently Asked Questions
- → Why do I need to chill dough?
This helps firm it up, making it easier to shape. It also keeps the cookies from spreading too much in the oven. Chill for at least 30 minutes.
- → Can I store these in the freezer?
Absolutely! They'll stay fresh for up to 3 months in an airtight container. Let them thaw at room temperature when you're ready to eat.
- → Why are my colors from sprinkles smudging?
To avoid this, stir sprinkles gently into the dough. Opt for nonpareils instead of jimmies since they bleed less easily.
- → How can I tell if they're baked?
Check for firm edges and soft centers after 10-12 minutes. They'll finish setting up while they cool on the tray.
- → What’s the best way to store these?
Put them in a single layer inside an airtight container. Keep them at room temp for up to three days so they don’t lose their soft texture.