Let’s Chat About Christmas Gooey Butter Cookies
Alright, so you want to make Christmas Gooey Butter Cookies? I can’t blame you. These are absolutely the messiest, softest, happiest cookies you’ll ever pile on a holiday plate. The first time I made these was one of those “holiday panic, everyone’s coming over, what on earth can I make that doesn’t taste like store-bought sadness” moments. And you know what? These cookies saved my hide—my aunt still asks for them every Christmas. Funny story, I once dropped half the powdered sugar on the floor and my dog was a speckled fluff for days. Whoops.
Why I Make These Every Holiday (or Like, March…)
I bake these Christmas Gooey Butter Cookies whenever I want to look like I put in more effort than I actually did. My family goes nuts for the ooey-gooey center (I mean, the name’s not lying). My neighbor once tried to trade me an entire pie for the recipe. Plus, my kitchen smells like “Christmas in an old movie”. Only snag? If I rush through chilling the dough, they kind of pancake out and stick to each other. So don’t do what I did last year.
What You’ll Need (Go With What You’ve Got)
- 1 box vanilla cake mix (I use Betty Crocker, but honestly, whatever you’ve got in the cupboard works)
- 1/2 cup (1 stick, or a bit extra if you’re feeling rebellious) of unsalted butter, softened—salted if that’s all you find, just skip the pinch of salt
- 1 (8-ounce) package cream cheese, room temp (I grew up on Philly but store brand is honestly fine)
- 1 large egg
- 1 teaspoon vanilla extract (or almond if you’re feeling weirdly festive—you do you)
- About 1 cup powdered sugar (I just dump some in a bowl for rolling and maybe more for dusting)
- Optional add-ins: red and green sprinkles, holiday M&Ms, or, for the chaos lovers—a dash of cinnamon
Here’s How I Actually Make Them (Just Trust)
- Preheat your oven to 350°F (or 175°C if you don’t live in the US—learned that the hard way during an exchange in Scotland!). Line a big cookie sheet with parchment, or just butter it up if you’re out.
- In a big bowl, beat the softened butter and cream cheese together until it’s kind of smoothish—don’t panic if there are lumps. Add your egg and vanilla, then blend it up. Dump in the cake mix. (Warning: at this stage, the dough always looks weird. If it’s too stiff, use your hands, it’s more fun.)
- Now, cover that bowl and toss it in the fridge for at least an hour. Yes, you really do need to chill it—even if you’re in a hurry. I learned that the hard way and got cookie frisbees.
- When you’re ready, grab teaspoons (or, honestly, your hands work better), and scoop out dough balls. Roll ‘em in the powdered sugar. Coat them generously (this is the fun messy bit—beware of stray sugar clouds).
- Place them a few inches apart on your sheet because they do like to spread. Bake for 11-13 minutes, no more—if the tops look set but the middles look a tiny bit underdone, that’s perfect. Don’t overthink it!
- Cool on the baking sheet for a few minutes before moving to a rack (or plate, or just your mouth, no judgment). Seriously, they’ll fall apart if you yank them too soon—that’s just science.
Real Life Notes (Stuff You Only Learn From Messing Up)
- Don’t try to double this batch in one bowl unless you’ve got arms like a wrestler. Ask me how I know (I do not have arms like a wrestler).
- If the powdered sugar melts in, just re-roll them. It’s a little fussy, but worth it.
- I think these taste even better after a night in the fridge (I literally hid some from my kids to test this; science!)
Variations I’ve Tried (And One I Gave Up On)
- Lemon cake mix with fresh lemon zest—total smash hit.
- Chocolate cake mix with peppermint bits—not bad!
- Once added mini marshmallows… honestly, didn’t really work, they melted and made everything goopy (not gooey, just goopy)
- Swapped almond extract for vanilla in half the batch; I actually prefer the regular but my friend loved it
What If You Don’t Have All the Gear?
I always say a hand mixer is brilliant, but if you only have a big spoon and some determination, that’ll do (your arm may be sore, but that’s what holidays are for, right?). Oh, and a parchment-lined pan is ideal, though I’ve totally just greased up an old pizza tray in a pinch.
How To Store Them (Not That They Last)
Supposedly these store in an airtight container for up to 4 days. But honestly, in my house, they never make it past day one. If you actually manage to have leftovers, toss them in the fridge—they get even chewier.
Serving: Our Family’s Weird Traditions
I stack these onto a big plate, dump more powdered sugar on top (because it’s snow, obviously), and let everyone grab with their hands. Sometimes we eat them with mugs of Irish coffee—probably not kid-approved, but hey. If you want to go all-out, make an ice cream sandwich with two cookies and a scoop of peppermint stick ice cream, which I only do once a year because it is messy but totally worth it.
Pro Tips From My Disasters
- I once tried skipping chilling the dough, and, welp, had one enormous cookie blob (delicious, but not cute on a tray)
- If you use less powdered sugar, they don’t look as snow-dusted, but taste about the same
- Actually, I find it works better if I chill the dough overnight when I have time (do as I say, not as I do…)
FAQ—Stuff Folks Actually Ask Me
- Do I have to use cake mix? You could make it from scratch I suppose, but honestly, the cake mix is what makes it gooey (and quick). There’s a great explanation of why at Sally’s Baking Addiction if you’re curious.
- Can I freeze these? Yup! Before or after baking, but honestly, I think the texture gets a bit weird thawed. Better to just bake what you need.
- Is this the same as St. Louis gooey butter cake? Sort of, but these are cookies, not a cake slab. If you want the OG cake, try the recipe at King Arthur Baking.
- Can I make them gluten-free? I haven’t tried myself, but I’ve heard that a decent GF cake mix makes it work. If you give it a go, tell me how it turns out?
Random aside—my neighbor lost her cat once and, in the middle of a baking frenzy, we found him eating crumbs from these cookies under my deck. So if nothing else, your Christmas Gooey Butter Cookies may attract surprise visitors. Oh, and if you want more holiday disasters (or, you know, inspirational ideas), I keep a running list of my favorites at Serious Eats. Happy messy baking!
Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup powdered sugar (for dusting)
- 1/3 cup Christmas sprinkles
Instructions
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1Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
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3Beat in the egg and vanilla extract until well combined.
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4In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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5Fold in the Christmas sprinkles. Scoop tablespoon-sized balls of dough and roll in powdered sugar.
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6Place the cookie balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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