This batch of Christmas Gooey Butter Cookies has been my holiday lifesaver for every cookie swap and family gathering since I first made them five winters ago. They started as an experiment when I wanted something faster than layer cakes but more indulgent than a plain sugar cookie. The result was a tender, nearly custard-like center wrapped in a subtly crisp exterior—sticky, sweet, and studded with cheerful holiday sprinkles that never fail to brighten a plate.

I discovered this combination on an afternoon when the house smelled like cinnamon and orange, and I needed a simple recipe that used pantry staples but still felt special. Using a boxed yellow cake mix as the base keeps the dough stable while the cream cheese and butter deliver that signature gooey texture. The dough comes together in minutes, and these cookies bake quickly, making them ideal for last-minute baking marathons. They’re the kind of cookie my kids reach for first and that friends request by name each December.

Ingredients

• 8 ounces cream cheese: Use brick-style full-fat cream cheese (Philadelphia recommended). Full-fat gives the best texture and flavor; allow it to come to room temperature and soften for easier mixing.
• 1/2 cup unsalted butter: Softened to room temperature. Unsalted lets you control sodium; if using salted, omit any extra salt elsewhere.
• 1 large egg: At room temperature helps emulsify the butter and cream cheese for a smooth, cohesive dough.
• 1 teaspoon vanilla extract: Pure vanilla adds depth—Madagascar-style vanilla gives a warm, familiar aroma.
• 1 (15.25 ounce) box yellow cake mix: I use Duncan Hines; it provides structure and the classic flavor base. Do not add additional wet ingredients.
• 1/2 cup holiday sprinkles: Choose nonpareils or jimmies; fold them in gently so colors don’t bleed into the dough.
• 1/2 cup powdered sugar: For rolling the dough balls; provides a light, sweet exterior and attractive finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help cookies bake evenly. Position racks in the upper and lower thirds of the oven for even heat circulation. Mix the wet ingredients: In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup softened unsalted butter using an electric mixer on medium speed until smooth and homogenous, about 1–2 minutes. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, then mix until incorporated and silky—stop and scrape the bowl once to ensure even texture. Incorporate the cake mix: Pour the entire 15.25-ounce box of yellow cake mix into the wet mixture and stir with a spatula or low speed until a thick dough forms. The dough will be tacky but moldable; avoid overbeating to keep the tender texture. Fold in sprinkles: Gently fold in 1/2 cup holiday sprinkles with a spatula—use light strokes to prevent color bleeding. If using large confetti-style sprinkles, add them at the end to avoid breaking their shape. Portion and coat: Scoop dough into 1½-inch balls using a small cookie scoop or a spoon. Roll each ball in 1/2 cup powdered sugar until fully coated—this creates a pretty crackled look and a sweet outer layer. Place balls 2 inches apart on prepared sheets to allow for slight spreading. Bake and cool: Bake in the preheated oven for 10–12 minutes. Look for set edges but slightly soft centers; the cookies will firm up as they cool. Let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain tender for 2–3 days; refrigerate for up to 5 days to extend freshness—bring them back to room temperature before serving for the best texture. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen cookies briefly in a 300°F oven for 5–7 minutes to refresh the gooey center without overbaking.

Ingredient Substitutions

To make these dairy-free, swap the cream cheese and butter for plant-based alternatives (use a firm, block-style vegan cream cheese and vegan stick butter); texture will be slightly less rich. For gluten-free, use a gluten-free yellow cake mix—note that binding can differ, so chill dough briefly if it feels too soft. You can also substitute almond extract for half the vanilla for a nutty note, but reduce strong extracts to avoid overpowering the delicate center.

Serving Suggestions

Serve warm or at room temperature with a dusting of extra powdered sugar or a drizzle of white chocolate for an elegant finish. Plate them alongside peppermint bark, hot cocoa, or mulled cider for a festive spread. For packaged gifts, stack three cookies in clear cello bags tied with ribbon and a sprig of rosemary for scent and visual appeal—these make delightful neighborly presents.

Cultural Background

Gooey butter treats trace roots to Midwestern American baking, especially St. Louis-style gooey butter cake. That dense, custardy cake inspired smaller forms like these cookies, which adapt the same idea—combining cream cheese with cake mix to create a tender, almost cheesecake-like texture. Over time, bakers have adopted boxed mixes and holiday sprinkles to create quick, celebratory versions that fit into modern holiday routines.

Seasonal Adaptations

Change sprinkles seasonally—red and green for Christmas, pastel for spring, or orange and black for Halloween. Swap in cinnamon or pumpkin pie spice (1–2 teaspoons) for a fall twist, or add 1/2 cup chopped dried cherries and 1/4 cup white chocolate chips for a winter berry variation. For a New Year’s party, use gold and silver sprinkles and a touch of lemon zest in the dough for brightness.

Meal Prep Tips

For holiday entertaining, prepare dough the day before: roll into balls, coat in powdered sugar, and keep them on a parchment-lined tray covered in the refrigerator. Bake the next day straight from chilled for a slightly firmer exterior and reliably gooey center. Make multiple sheets at once to streamline baking; rotate pans halfway through so cookies bake evenly. Pack cooled cookies in airtight containers with a sheet of parchment between layers for transport.

These cookies are a small, joyful way to share warmth and sweetness during the holidays—approachable for busy bakers yet impressive on any cookie platter. Try them once and you’ll find the simple technique becomes part of your seasonal repertoire.