Christmas Ooey Gooey Butter Cookies Recipe

Get ready to meet your new favorite holiday tradition! These Christmas Ooey Gooey Butter Cookies are the ultimate festive treat—soft, pillowy, and decadently rich. With a melt-in-your-mouth texture that lives up to its name and a gorgeous “snow-covered” look thanks to the powdered sugar, these cookies are a total crowd-pleaser that comes together with just a handful of ingredients.

Why You’ll Love This Recipe

• The Texture is Unreal: Imagine the center of a fudgy brownie mixed with the creamy flavor of cheesecake. They are perfectly soft and, yes, wonderfully gooey!
• Total Time-Saver: We’re using a cake mix shortcut that makes these incredibly easy to whip up, even during the busy holiday rush.
• Festive and Bright: The contrast of the snowy white powdered sugar and the vibrant red and green sprinkles makes these look stunning on any cookie swap platter.
• Kid-Friendly Fun: This is the perfect recipe to get the little ones involved! They will love rolling the dough balls in “snow” (powdered sugar) and adding the sprinkles.

Ingredients

All you need for these Christmas Ooey Gooey Butter Cookies is a few staples and about 30 minutes of prep! Trust me, you’re going to love how simple this is. But first, gather up these ingredients:

• Unsalted Butter: Provides that rich, buttery base we all crave. Make sure it’s softened so it creams perfectly!
• Cream Cheese: The secret weapon! This is what gives the cookies their signature “ooey gooey” tang and velvety texture.
• Egg: Binds everything together and helps the dough rise just enough.
• Vanilla Extract: Adds that warm, classic bakery aroma that makes your house smell like heaven.
• Vanilla Cake Mix: Our brilliant shortcut! It provides the structure and a lovely sweet vanilla flavor.
• Powdered Sugar: This is for rolling the dough, creating that beautiful crinkle look and a sweet “snowy” finish.
• Red and Green Holiday Sprinkles: The finishing touch to make these look like a Christmas party in a cookie!

Note: The ingredients with full measurements can be found right under the article in the recipe card.

How to Make the Recipe

Step 1: Cream the Base

In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is completely smooth and creamy. This is where that luscious texture starts!

Step 2: Add the Wet Ingredients

Add the egg and vanilla extract to the bowl. Mix well until everything is fully incorporated and the color is consistent.

Step 3: Mix in the Cake Mix

Gradually add the vanilla cake mix. Beat the mixture until a thick, sticky dough forms. Don’t worry if it feels a bit tacky—that’s exactly what we want for that gooey center!

Step 4: The Chill Factor

Cover the dough and refrigerate it for at least 30 minutes. This step is a game-changer because it makes the sticky dough much easier to handle and roll.

Step 5: Prep and Scoop

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the chilled dough and roll them into neat little balls.

Step 6: The Snow Coating

Roll each dough ball generously in the powdered sugar until they are fully coated. You want them to look like little snowballs!

Step 7: Add the Holiday Cheer

Place the cookies on the baking sheet about 2 inches apart. Gently press a few red and green sprinkles on top of each ball for that festive pop of color.

Step 8: Bake to Perfection

Bake for 10-12 minutes. The key here is to pull them out when the edges are set but the centers still look soft. Let them cool on the sheet for 5 minutes before moving them to a wire rack.

Pro Tips for Making the Recipe

• Don’t Overbake: These cookies won’t look “done” in the middle when you take them out, but that’s the secret! They firm up as they cool while staying gooey inside.
• Chill the Dough: Don’t skip the 30-minute fridge rest. It prevents the cookies from spreading too much and keeps them thick and soft.
• Double the Sugar: For a really dramatic “crinkle” look, roll the balls in powdered sugar twice. The first layer gets absorbed slightly, and the second layer stays bright white.

How to Serve

These cookies are a superstar on their own, but here are a few ways to level up the experience:

• With a Hot Drink: Pair these with a steaming mug of peppermint hot cocoa or a creamy latte.
• Cookie Trays: Mix them with gingerbread men and shortbread for a beautiful texture contrast on your holiday dessert board.
• Ice Cream Sandwiches: Feeling extra? Use two cookies to sandwich a scoop of vanilla or peppermint ice cream!

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week (they taste amazing cold!).

Freezing

You can freeze the baked cookies for up to 3 months. Just layer them with parchment paper so they don’t stick. You can also freeze the dough balls (before rolling in sugar) and bake them fresh whenever a craving hits!

Reheating

If you love that “just out of the oven” feel, pop a cookie in the microwave for 5-8 seconds to make the center extra melty again.

FAQs

1. Can I use a different cake mix flavor? Absolutely! This recipe is incredibly versatile. You can use chocolate, strawberry, or even lemon cake mix for a different twist on the “ooey gooey” classic.

2. Why are my cookies flat? This usually happens if the butter was too melted rather than just softened, or if the dough wasn’t chilled long enough. Make sure that dough is nice and cold before it hits the oven!

3. Can I use margarine instead of butter? I highly recommend sticking with real butter for this one. The flavor is much richer, and it helps achieve that perfect, decadent texture that margarine just can’t match.

4. How do I keep the powdered sugar from disappearing? If your dough is very moist, the sugar can melt into the cookie. Rolling the dough balls twice in the powdered sugar right before baking helps maintain that beautiful white finish.