Make these incredibly soft and chewy Christmas gooey butter cookies. They use cream cheese and cake mix for a simple, melt-in-your-mouth holiday treat perfect for cookie exchanges.
Author:felixhayes
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 box (15.25 ounces) yellow cake mix
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar, plus more for rolling
1/2 cup red and green sprinkles (optional, for festive look)
Instructions
Combine the cake mix, softened cream cheese, softened butter, egg, and vanilla extract in a large bowl. Mix with an electric mixer on medium speed until just combined. Do not overmix.
Fold in the red and green sprinkles, if using.
Place about 1/4 cup of extra powdered sugar in a shallow dish.
Scoop the dough into rounded tablespoons. Roll each dough ball lightly in the powdered sugar.
Place the sugared dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between each cookie.
Bake at 350 degrees Fahrenheit for 10 to 12 minutes. The edges should be set, but the centers will look slightly underdone and puffy.
Remove the cookies from the oven. While they are still hot, gently roll each cookie in the remaining powdered sugar to coat completely. This creates the signature crackled, sweet exterior.
Let the christmas gooey butter cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best gooey texture, do not bake these cookies longer than 12 minutes. They firm up as they cool.
If you skip the sprinkles in the dough, you can roll the cooled cookies in powdered sugar a second time for an extra thick, snowy coating.
Store these soft and chewy cookies in an airtight container at room temperature for up to 4 days.