This recipe for Christmas Gooey Butter Cookies has been my holiday shortcut to cheerful cookie plates and last-minute party trays. I first stumbled on the idea during a busy December when I wanted something faster than cut-out cookies but still bright and festive for school parties. The combination of a yellow cake mix, real brick-style cream cheese, and a bit of butter yields cookies that are tender at the edges and meltingly soft in the center — exactly the texture I look for when I want a cookie that feels indulgent without fuss.

I remember a particular evening when I mixed the dough while my husband untangled string lights; the kitchen smelled of vanilla and butter, and the kids kept peeking into the bowl. By the time the first tray came out of the oven, everyone had grabbed a warm cookie and declared them a new holiday favorite. They’re uncomplicated enough for a weekday bake and celebratory enough for a cookie exchange — the sprinkle confetti always brings smiles.

Ingredients

• 8 ounces brick-style, full-fat cream cheese (Philadelphia): Use the classic brick for structure and tang; spreadable tubs contain more water and can make the dough too loose.
• 1/2 cup unsalted butter (1 stick), softened: Softened, not melted — this ensures the dough emulsifies and the cookies spread correctly. Plug in a quality butter like Kerrygold or Land O'Lakes for flavor.
• 1 large egg: Brings richness and helps bind the cake mix to the dairy base. Room temperature eggs mix more evenly.
• 1 teaspoon vanilla extract: Pure vanilla adds depth; avoid imitation extract for the best aromatic result.
• 1 (15.25 ounce) box yellow cake mix (Duncan Hines): The boxed mix supplies structure and sweetness — a standard yellow mix works best for color and crumb.
• 1/2 cup holiday sprinkles: Use firm sugar sprinkles rather than nonpareils if you want brighter, less-bleeding color.
• 1/2 cup powdered sugar (for rolling): Confectioners' sugar gives a snowy finish and a gentle bite; use fresh powdered sugar without added starch if possible.

The brands I reach for most are Philadelphia for cream cheese and Duncan Hines for the yellow mix — they yield consistently reliable results. When selecting sprinkles, choose colors that complement your holiday decor; metallic or jelly sprinkles can bleed, so plain sugar confetti works best. If your cream cheese is cold, warm it slightly (but do not melt) to avoid lumps.

Instructions

Preheat and prepare: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper. Lining prevents sticking and promotes even baking. Position racks in the center of the oven for balanced heat. Combine wet ingredients: In a large mixing bowl, beat together the softened brick-style cream cheese, softened unsalted butter, one large egg, and 1 teaspoon of vanilla extract using an electric mixer on medium speed until completely smooth and homogenous (about 1 minute). Scrape the bowl to avoid lumps; a smooth emulsion prevents greasy spots in the baked cookie. Incorporate the dry mix: Add the entire 15.25-ounce box of yellow cake mix to the bowl and stir with a sturdy spatula until a thick, soft dough forms. The dough should be cohesive and slightly tacky but not runny. If it seems too soft, chill it 10–15 minutes to firm up — this makes scooping and rolling easier. Fold in sprinkles carefully: Gently fold in 1/2 cup of holiday sprinkles with a spatula. Avoid vigorous mixing — the goal is to distribute color while preventing dye bleed into the dough. If your sprinkles are very wet or gel-based, swap for dry sugar sprinkles. Shape and coat: Scoop the dough into 1 1/2-inch balls (a medium cookie scoop works well) and roll each ball in 1/2 cup powdered sugar until fully coated. Arrange dough balls on prepared sheets about 2 inches apart to allow gentle spreading. Bake and observe: Bake for 10–12 minutes at 350°F. Look for set edges and slightly soft, glossy centers — they will continue to set as they cool. Avoid baking until fully firm, or you’ll lose the gooey center texture. Cool and finish: Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to finish cooling. A slight warmness makes them irresistibly tender; for packaging, cool completely to avoid condensation in containers.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 48 hours to preserve that delicate gooey center. If you need longer storage, freeze baked cookies in a single layer on a sheet tray until firm, then transfer to freezer-safe bags and layer with parchment to prevent sticking; they keep well for up to three months. For reheating, a 10–12 second zap in the microwave (on a microwave-safe plate) restores a warm, gooey texture without drying them out — avoid overheating, which will toughen the crumb.

Ingredient Substitutions

If you need to adjust ingredients, swap the full-fat cream cheese for a lower-fat block with caution — the texture will be slightly less rich and may spread more. For a dairy-free approach, use a firm vegan cream cheese and a plant-based butter substitute; results are decent but expect differences in flavor. To make these gluten-free, purchase a certified gluten-free yellow cake mix (cup-for-cup style) and proceed as directed. If you prefer a less sweet finish, roll the cookies in a 50/50 mix of powdered sugar and fine almond flour to temper sweetness while preserving the appearance.

Serving Suggestions

Serve warm with a simple dusting of extra powdered sugar or a drizzle of melted white chocolate for a glossy finish. They pair beautifully with hot cocoa or spiced coffee at holiday gatherings. For a festive platter, alternate the cookies with peppermint bark and chocolate-dipped pretzels for variety. Garnish with a tiny sprig of rosemary on the serving plate to add an herbal aroma that complements the sweetness.

Cultural Background

Gooey butter desserts trace roots to Midwestern American baking traditions, where dense, buttery confections like gooey butter cake originated. This cookie adaptation plays on that signature texture — dense, creamy centers achieved by using cream cheese and boxed cake mix — and translates it into a handheld treat. Over the years, bakers have adapted the formula with seasonal flavors and colors, making it a holiday staple in many American households for cookie exchanges and festive tins.

Seasonal Adaptations

For winter holidays, swap the sprinkles for crushed candy canes or red-and-green nonpareils. In colder months, fold in 1/4 cup mini chocolate chips for a richer profile, or add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dough to bring warm spice notes. For spring occasions, pastel sprinkles and a lemon glaze brighten the flavor. For a New Year’s twist, coat half the batch with powdered sugar and half with a light vanilla glaze studded with edible gold flakes.

Meal Prep Tips

Prepare dough up to 24 hours ahead and store tightly wrapped in the refrigerator; scoop and roll on the day you’ll bake for the freshest appearance. For large batches, freeze scooped dough balls (rolled in powdered sugar) on a sheet tray until solid, then transfer to a freezer bag — bake from frozen, adding 1–2 minutes to the bake time. Pack individually in small cellophane bags with a ribbon for easy gifting, or layer in tins separated with wax paper.

These cookies have become my go-to holiday quick bake because they combine nostalgia with practicality — they’re easy enough for hectic schedules but delicious enough to feel special. Make a double batch and freeze half of the dough for an instant festive treat later on.