Gooey Butter Christmas Cookies
Gooey Butter Christmas Cookies are my go-to when I want a cookie that stays soft and chewy with that slightly rich, buttery feel. They’re simple, sweet, and they look right at home on a holiday platter.
The flavor reminds me of gooey butter cake, but in an easy cookie form with a cream cheese dough and a powdered sugar coating. I like that they bake up crackly on top while the centers stay tender and a little gooey.
For me, these are especially good for cookie exchanges and December weekends when I want something reliable and not fussy. They’re also a nice one to keep in the rotation because you can dress them up with sprinkles or keep them plain and snowy.
Why You’ll Love This Recipe
Soft and Chewy: The cream cheese cake mix dough bakes into cookies that stay tender in the middle, with edges that set up just enough.
Holiday Worthy: That powdered sugar “snow” plus a few sprinkles makes them look like Christmas cookies with almost no effort.
Fast and Easy: This is a quick dough with no rolling pin, no cutters, and no decorating session needed.
Great for Cookie Trays: They hold up well on a platter and add a bright, classic crinkle-cookie look next to darker cookies and bars.
Easy to Make Ahead: The dough actually behaves better after chilling, so it fits nicely into a busy baking day.
Key Ingredients
Dough
- Butter cake mix: I like butter cake mix here because it tastes a little richer than plain yellow cake, and it leans into the gooey butter cake feel.
- Cream cheese: Full-fat cream cheese gives the dough that slight tang and keeps the cookies soft. Let it soften so it mixes smooth.
- Unsalted butter: Melted butter makes this dough easy and gives the cookies that buttery flavor. Just let it cool a bit so it doesn’t melt the cream cheese into a greasy mess.
- Egg: One egg is enough to bind everything and keep the cookies chewy.
- Vanilla extract: I use vanilla to round out the cake mix flavor. It makes the cookies taste more like a from-scratch cookie.
- Fine salt: Don’t skip the salt. Cake mix is sweet, and a little salt keeps the flavor from tasting flat.
Coating and optional garnish
- Powdered sugar: This is what gives you that classic crinkle-cookie look. Be generous when rolling.
- Holiday sprinkles: Totally optional, but nice if you want them to look more “Christmas cookie tray” and less “everyday crinkle cookie.”
Recipe Instructions
- Beat the cream cheese: Beat the softened cream cheese and melted (cooled) butter until smooth and creamy, with no lumps.
- Add the egg: Beat in the egg and vanilla until fully combined and the mixture looks uniform.
- Add the cake mix: Add the cake mix and salt, then mix just until a thick, sticky dough forms. Stop as soon as you don’t see dry pockets.
- Chill the dough: Cover the bowl and chill the dough for about 30 minutes so it’s easier to scoop and roll.
- Preheat the oven: Heat the oven to 350°F and line baking sheets with parchment paper.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll into balls, then roll generously in powdered sugar.
- Add sprinkles: Place the dough balls about 2 inches apart on the baking sheet and top with sprinkles if you’re using them.
- Bake: Bake for about 10 to 12 minutes, until the edges are set and the tops look puffed and crackly.
- Let cool: Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Chill longer if you want thicker cookies. A 30-minute chill is usually enough to handle the dough, but an hour is even better if your kitchen is warm.
Don’t overmix once the cake mix goes in. Mix just until it comes together into a sticky dough. Overmixing can make the cookies bake up a little tougher.
Roll twice in powdered sugar if you want them extra snowy. I’ll sometimes roll once, let the balls sit for a minute, then roll again for a thicker coating.
Pull them when the edges look set. The centers should still look a little soft. They finish setting as they cool on the pan.
Use parchment paper. It helps the cookies bake evenly, and it’s a good safety net if any butter hits the sheet pan.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Milk: A cold glass of milk is classic with these, especially if you bake them on the gooier side. It’s simple and it works.
- Coffee or espresso: These are really good with coffee because the buttery, sweet cookie goes nicely with something a little bitter. I usually do black coffee or a latte.
- Hot chocolate: Serve them with hot cocoa for a holiday dessert plate. Peppermint hot chocolate is especially nice if you skip sprinkles and keep the cookies plain.
- Ice cream: Vanilla ice cream on the side turns this into an easy dessert bowl. One cookie is usually enough with a scoop.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store baked cookies airtight at room temperature for up to 3 days. They stay soft, and the powdered sugar look holds up best the first day.
You can also make the dough ahead and keep it covered in the fridge until you’re ready to scoop. If it gets very firm, let it sit out for 10 to 15 minutes so it’s easier to roll.
If you want them longer-term, freeze the baked cookies for up to 2 months. Let them thaw at room temp, and if the tops look less snowy, roll or dust with a little extra powdered sugar.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use vanilla cake mix instead of butter cake mix?
Yes. Vanilla cake mix works fine here and still gives you a soft, chewy cookie. The butter cake mix just has a slightly richer flavor.
Why did my cookies spread too much?
The dough was probably too warm, especially if your butter was still hot or your kitchen is warm. Chill the dough longer, and make sure the melted butter has cooled before mixing it with the cream cheese.
How do I know when they’re done?
I bake them until the edges look set and the tops look puffed and crackly, usually around 10 to 12 minutes. The centers should look a little soft; if you bake until they look fully firm, they’ll lose that gooey texture.
How do I get a stronger powdered sugar “crinkle” look?
Roll the dough balls very generously, and don’t be shy with the sugar. Rolling twice helps too, and it’s easiest if the dough is well chilled.
Can I freeze these cookies?
Yes, they freeze well. Freeze them in an airtight container, then thaw at room temperature when you want to serve them.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE RECIPES TO TRY
Gooey Butter Christmas Cookies
Ingredients
Dough
- 1 box butter cake mix 15.25 oz
- 8 oz cream cheese softened
- 1/2 cup unsalted butter melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp fine salt.
Coating and optional garnish
- 1/2 cup powdered sugar
- holiday sprinkles for topping.
Instructions
Mix and chill
- Beat cream cheese and melted butter until smooth
- beat in egg and vanilla until fully combined
- add cake mix and salt and mix just until a thick sticky dough forms
- cover and chill dough 30 minutes for easier scooping.
Shape and bake
- Heat oven to 350 F and line baking sheets with parchment
- scoop 1 tbsp portions and roll into balls then roll generously in powdered sugar
- place 2 inches apart and add sprinkles if using
- bake until edges are set and tops look puffed and crackly 10 to 12 minutes
- cool on pan 5 minutes then transfer to a rack to finish cooling.
