This batch of Christmas Gooey Butter Cookies began as a pantry experiment and quickly became the cookie everyone asks for at our holiday gatherings. I first mixed these together one chilly November evening when I wanted something that tasted indulgent without a lot of fuss — a throwback to the gooey bars of my childhood but in perfect bite-sized form. The contrast between the soft, slightly underbaked center and the crackly, powdered-sugar exterior is what makes these truly memorable; every bite is buttery, sweet, and just a little bit nostalgic.

I discovered the pairing of cream cheese and boxed yellow mix by accident while trying to salvage a too-sweet frosting. The cream cheese adds a tangy richness that keeps the cookies from feeling cloying, and the boxed mix gives structure and that classic golden color. I often make this recipe with my kids: they love folding in the holiday sprinkles and rolling the dough in powdered sugar. These cookies work beautifully for cookie swaps because they travel well and look festive without any elaborate decorating.

Ingredients

• Full-fat cream cheese (8 ounces): Use a standard 8-ounce block, softened at room temperature until just pliable — Philadelphia brand works well for consistent results and lends tangy richness.
• Unsalted butter (1/2 cup): Softened to the same consistency as the cream cheese so the mixture emulsifies easily; European-style butter will add a touch more butterfat and flavor.
• Large egg (1): Brings structure and moisture — use a fresh large egg at room temperature to help the batter come together smoothly.
• Vanilla extract (1 teaspoon): Pure vanilla is best; it deepens the cookie flavor and rounds the sweetness without tasting artificial.
• Yellow cake mix (1 box, 15.25 ounces): A classic boxed mix provides the bulk of the structure and the familiar cake-like crumb; Duncan Hines or Pillsbury both yield great texture.
• Holiday sprinkles (1/2 cup): Use small round or confetti sprinkles — they disperse color without bleeding too much if handled gently.
• Powdered sugar (1/2 cup): For coating: gives the cookies that classic crackled, snowy finish and balances the sweet, gooey interior.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Using parchment prevents sticking and promotes even browning along the edges. Beat wet ingredients: In a large bowl, beat together the softened cream cheese, softened butter, egg, and vanilla with an electric mixer on medium speed until completely smooth and creamy — about 1 to 2 minutes. Scrape the bowl to ensure no lumps of cream cheese remain, which can leave pockets in the final cookie. Incorporate dry mix: Stir in the yellow cake mix with a wooden spoon or low-speed mixer until a thick, cookie-like dough forms. The dough will be denser than standard cookie dough; resist adding liquid. If it feels too sticky to handle, a brief chill (30 minutes) will help. Fold in sprinkles: Gently fold in the holiday sprinkles with a spatula. Work carefully and only until combined to avoid the color from bleeding into the dough; overmixing can turn the dough pastel instead of maintaining distinct sprinkle flecks. Chill for easier handling: Chill the dough in the refrigerator for at least 30 minutes. Chilling firms the fat and makes scooping the small 1 1/2-inch balls much neater and more consistent. Scoop and coat: Scoop the dough into 1 1/2-inch balls (use a small cookie scoop) and roll each ball in powdered sugar until fully coated. The powdered sugar creates the signature crackle and a snowy appearance after baking. Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart and bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft and glossy. The cookies will firm up as they cool; avoid overbaking to preserve the gooey center. Cool and finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Serve warm for the ooey-gooey experience or at room temperature — both are delicious.

Storage Tips

For short-term storage, place cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 48 hours. To keep them longer, store them in the refrigerator for up to 5 days; bring to room temperature before serving to revive the soft center. If freezing baked cookies, flash-freeze on a tray and then transfer to a freezer-safe bag — they maintain quality for 2 to 3 months. Reheat frozen or refrigerated cookies in a 300 degrees F oven for 5 minutes to refresh the texture, or microwave briefly (10–12 seconds) for that warm gooey center.

Ingredient Substitutions

If you prefer a lighter result, you can substitute reduced-fat cream cheese, but expect a slightly less rich flavor and a small change in texture. For a dairy-free version, use a firm dairy-free cream cheese and vegan butter — results vary by brand, so test one tray first. If you need gluten-free, choose a certified gluten-free yellow cake mix and confirm sprinkles are gluten-free. To change flavor, swap 1/2 teaspoon of almond extract for some of the vanilla or fold in 1/3 cup of mini chocolate chips in place of sprinkles for a chocolate-studded variation.

Serving Suggestions

These small, festive cookies pair beautifully with a mug of hot cocoa, mulled wine, or a simple glass of cold milk. Arrange them on a holiday platter with dusted powdered sugar and a sprig of rosemary for color contrast. They also make excellent toppings for scoopable desserts: crumble a few over vanilla ice cream or warm pudding to add textural interest and holiday flair. For cookie plates, combine with ginger snaps and shortbread to offer a range of textures and spice notes.

Cultural Background

Gooey butter treats are rooted in Midwestern American baking traditions, particularly in St. Louis where the original gooey butter cake was popularized. This bite-sized adaptation borrows that indulgent, cheesecake-like center and combines it with cookie-format convenience. Over the years, bakers have adapted the idea into bars, muffins, and now these festive cookies — each variation celebrates the simple chemistry of cream cheese and cake mix: the cream cheese provides moisture and tang while the boxed mix supplies structure and that golden crumb we associate with classic American desserts.

Seasonal Adaptations

For winter holidays, use red and green sprinkles or peppermint-flavored chips to heighten the seasonal theme. In summer, swap sprinkles for citrus zest and a dusting of fine sugar for a brighter flavor. For Thanksgiving, fold in 1/2 teaspoon pumpkin pie spice and use autumnal sprinkles or chopped toasted pecans. Slight changes in spices or mix-ins allow these cookies to become a year-round canvas for seasonal flavors without changing the core technique.

Meal Prep Tips

To make these ahead, prepare and shape the dough balls, then freeze them on a sheet pan until solid. Store the frozen balls in an airtight container; when ready to serve, bake directly from frozen and add 1–2 minutes to the bake time. For gatherings, bake a day ahead and warm briefly in a low oven before serving. Pack in layers separated by parchment for gifting — include a note to warm in a 300 degrees F oven for 5 minutes to restore that just-baked texture.

These cookies bring a little extra cheer to every holiday table. They are simple enough for a weeknight treat and pretty enough for a party platter — a small recipe that rewards with big smiles. I hope you make them your own and enjoy the happy mess of powdered sugar and sprinkles that follows.