This batch of Christmas Gooey Butter Cookies has been a holiday staple in my kitchen ever since I first swapped my usual sugar-cookie ritual for something softer and more forgiving. I discovered this combination during a busy December baking marathon when I wanted something that felt indulgent but came together without complicated rolling or chilling for hours. The result was a cookie with a tender, almost cake-like exterior and a decadently soft, gooey center. The festive sprinkles scattered through the dough brighten every bite and make them perfect for cookie exchanges and school parties.

What makes these cookies special is their simplicity and the lush texture delivered by full-fat cream cheese and butter working together with a boxed yellow mix — an effortless shortcut that doesn’t taste like one. The centers remain slightly underbaked while the edges set, creating a contrast that keeps people reaching back into the tin. I love how the powdered sugar finish gives them a snowy look, and the sprinkles add just enough crunch and color for Christmas morning. Family and friends always notice the pillow-soft crumb and ask for the recipe — and it’s become my go-to when I need a reliable, crowd-pleasing treat.

Ingredients

• Full-fat cream cheese (8 ounces): Choose a reputable brand like Philadelphia for consistent texture. Bring to room temperature so it blends smoothly and contributes tangy moisture that keeps the centers soft.
• Unsalted butter (1/2 cup): Use real butter, softened but not melting. Unsalted gives control over sodium; if using salted, skip any added salt elsewhere.
• Large egg (1): Acts as a binder and adds a touch of richness. Use a fresh room-temperature egg for best emulsion with the cream cheese and butter.
• Vanilla extract (1 teaspoon): Pure vanilla elevates the flavor—avoid imitation if you can. Adds warmth that complements the tang of the cream cheese.
• Yellow cake mix (1 box, 15.25 ounces): Look for a classic, mid-range brand for predictable sweetness and crumb; the mix gives structure so you don’t need additional flour.
• Holiday sprinkles (1/2 cup): Use sturdier jimmies or nonpareils to avoid color bleeding; fold them in gently so the colors stay bright.
• Powdered sugar (1/2 cup): For rolling and the snowy finish. Sift if it’s lumpy and roll while the cookies are warm enough to pick up the sugar.

Instructions

Prepare oven and pans: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Parchment prevents sticking and encourages even browning. Remove any racks directly over each other to allow airflow when baking two trays. Blend fats and egg: In a large bowl, beat together the softened cream cheese, softened butter, egg, and vanilla extract with an electric mixer on medium speed until smooth and homogenous. Stop and scrape the bowl once or twice; you want no visible cream cheese chunks. The emulsion traps air, which helps the cookies rise just enough while keeping them tender. Add dry mix: Stir in the yellow cake mix until a thick dough forms. Use a sturdy spatula or switch to low speed on the mixer. The dough should hold together but be slightly sticky — if it’s crumbly, an extra tablespoon of softened butter or a splash of milk will help. Fold in sprinkles: Gently fold in the holiday sprinkles just until distributed. Overmixing at this stage can cause the pigments to bleed into the dough. Use a light hand and turn the bowl rather than vigorous stirring. Chill the dough: Chill the dough for at least 30 minutes; 1 hour is fine if you have time. Chilling firms the dough for neater scoops and helps the cookies keep a round shape while baking. Cover the bowl tightly with plastic wrap to prevent drying. Shape and coat: Scoop the dough into 1 1/2-inch balls (use a small cookie scoop) and roll them in powdered sugar until fully coated. Press lightly if needed to ensure the sugar sticks. Arrange balls about 2 inches apart on the prepared sheets to allow for minimal spreading. Bake: Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft and glossy. The centers will appear underbaked; that’s intentional for gooey texture. Rotate pans halfway if your oven has hot spots. Cool: Let the cookies cool on the baking sheet for 3–5 minutes so they firm up, then transfer to a wire rack to finish cooling. Dust with a light second sprinkling of powdered sugar if you want an extra snowy look.

Storage Tips

Store completely cooled cookies in a single layer or separated with parchment to avoid sticking; an airtight container at room temperature will keep them fresh for 3–4 days. For longer storage, freeze on a tray until solid then transfer to a zip-top bag or airtight tin; they keep well for up to 3 months. To reheat, thaw at room temperature and warm gently in a 300 degrees F oven for 4–5 minutes if you want that just-baked softness. Avoid refrigerating for long periods as refrigeration can dry them out and reduce the gooey center effect.

Ingredient Substitutions

If you prefer a lighter texture, swap half the butter for Greek yogurt (use full-fat) but expect a tangier flavor and slightly less richness. For a gluten-free option, use a certified gluten-free yellow cake mix and check that sprinkles are gluten-free as well. To reduce sugar, try a low-sugar yellow mix and replace powdered sugar with a light dusting of a powdered erythritol blend — note that texture and spread may change. For dairy-free adaptations, vegan cream cheese and a plant-based butter can work, but expect a denser cookie and altered flavor.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar for a cozy presentation. These cookies pair beautifully with strong coffee, hot cocoa, or a spiced tea. For a festive platter, alternate colors of sprinkles and add small citrus zest shavings for contrast. They’re ideal for cookie exchanges, packaged in a clear box with tissue or layered in wax paper for gifting. On Christmas morning, place a few warm cookies beside milk for Santa — the gooey centers make them feel extra special.

Cultural Background

Gooey butter-style confections trace their inspiration to Midwestern American baking where dense, buttery desserts like St. Louis gooey butter cake became popular. This cookie adapts that regional indulgence into handheld form, combining the tang of cream cheese with a cake-like crumb and the convenience of boxed mixes. Over time, home bakers have added seasonal touches such as holiday sprinkles to make the treat a festive staple across many American households during winter celebrations.

Seasonal Adaptations

For winter variations, stir in 1/2 cup finely chopped peppermint bark or swap sprinkles for red and green nonpareils. In colder months, fold in 1/4 teaspoon ground cinnamon and a pinch of nutmeg for warmth. For a New Year’s twist, use gold and silver edible glitter sprinkles (ensure they are food-safe). In summer, switch to pastel sprinkles and a lemon glaze drizzled over cooled cookies for a lighter profile — the cream cheese keeps them moist even in warmer weather.

Meal Prep Tips

For large gatherings, prepare the dough the day before and keep it chilled in an airtight container. On the day you bake, portion dough into balls and freeze them on a tray; when solid, store in a bag and bake straight from frozen adding an extra 1–2 minutes to the bake time. Use a small cookie scoop to maintain consistent size so all cookies bake evenly. Label containers with dates and contents to keep your holiday baking organized.

These cookies bring warmth to celebrations and simplicity to busy holiday schedules. With straightforward ingredients and forgiving technique, they invite experimentation and make excellent gifts. I hope you share them with the people you love and that they become part of your seasonal baking rotation.