This batch of Christmas gooey butter cookies has become my holiday staple — the kind of recipe I reach for when I want something buttery, tender, and a little nostalgic. I first stumbled across this combination during a busy December when I needed a simple, crowd-pleasing treat for a cookie exchange. What makes these cookies special is the contrast of a set, slightly crisp edge with a soft, almost cream-cheese–rich center that melts on the tongue. The yellow cake mix provides a reliable base, keeping the dough forgiving for home bakers, while the cream cheese and butter add silkiness that makes every bite feel indulgent.

I remember the first time I brought them to a family gathering: someone called them “cookie cake bites,” and a few kids tried to trade sandwiches just to get more. They’re covertly impressive — you don’t need advanced pastry skills, yet the results taste like you spent hours in the kitchen. The sprinkles add holiday cheer, but the true magic is the texture: a soft interior that holds its shape but yields with the slightest pressure. If you want a simple, dependable recipe you can make with pantry staples and still wow a crowd, these are it.

Ingredients

• Full-fat cream cheese (8 ounces): Use a block-style cream cheese — not the whipped variety — and bring it to room temperature so it blends smoothly. Philadelphia brand works reliably and gives consistent tang.
• Unsalted butter (1/2 cup): One stick of unsalted butter, softened but still slightly cool, helps the dough hold structure while contributing to that rich, tender crumb.
• Large egg (1): Use room-temperature eggs for better emulsification and a more tender texture.
• Vanilla extract (1 teaspoon): Pure vanilla enhances the sweet and tangy flavors; use a trusted brand like Nielsen-Massey if you have it on hand.
• Yellow cake mix (1 box, 15.25 ounces): A standard boxed mix provides sweetness and structure — Duncan Hines or Betty Crocker both yield excellent results.
• Holiday sprinkles (1/2 cup): Use sturdy jimmies or nonpareils labeled for baking; avoid very soft sugar sheets that bleed color into the dough.
• Powdered sugar (1/2 cup): For rolling the cookies pre-bake — this gives the delicate powdered exterior that contrasts with the gooey center.

Instructions

Preheat and prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper. Using parchment prevents sticking and promotes even browning along the edges. Position racks in the middle of the oven to ensure steady heat. Blend the dairy: In a large mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes. Scrape down the sides so there are no lumps — smooth dairy ensures an even, gooey center. Add egg and vanilla: Add the large egg and 1 teaspoon vanilla extract to the bowl and beat until fully incorporated. The egg emulsifies the fat and adds structure; overbeating can introduce air, so stop once the mixture is uniform. Incorporate the cake mix: Stir in the entire 15.25-ounce box of yellow cake mix using a sturdy spatula or the mixer on low. The mixture will form a thick, slightly sticky dough. If the dough feels too soft to handle, chill it briefly — this recipe benefits from a short chill for easier scooping. Fold in sprinkles: Gently fold in 1/2 cup holiday sprinkles using a spatula. Work carefully to avoid overmixing, which can cause the coloring in some sprinkles to bleed and the dough to become streaked. Choose non-bleeding sprinkles when possible. Chill the dough: Chill the dough for at least 30 minutes in the refrigerator. Chilling firms the dough, making it easier to scoop and helping the cookies keep their shape during baking. For best results, you can chill up to 24 hours — bring back to slightly pliable before scooping. Scoop and coat: Scoop the dough into 1 1/2-inch balls (a medium cookie scoop works well) and roll each ball in about 1/2 cup powdered sugar until fully coated. The powdered sugar forms a thin crust that contrasts with the soft interior. Bake and rest: Place dough balls on the prepared baking sheets about 2 inches apart. Bake at 350°F for 10–12 minutes, until the edges are set but the centers still look slightly soft. They will continue to set as they cool — err on the side of underbaking by a minute if you prefer extra gooey centers. Cool: Let cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to finish cooling. This gentle transition prevents the delicate centers from collapsing and keeps them tender.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 48 hours. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving to regain that soft, gooey texture. To freeze, place powdered-sugar–coated dough balls on a baking sheet and flash-freeze until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, arrange frozen dough on a parchment-lined sheet and add 1–2 minutes to the bake time. Avoid stacking hot cookies to preserve the powdered sugar finish.

Ingredient Substitutions

If you need to tweak ingredients, you can substitute reduced-fat cream cheese with caution — expect a slightly less rich center. Swap unsalted butter for salted if needed, reducing added salt elsewhere, though the butter’s flavor contributes noticeably. For a gluten-free option, use a certified gluten-free yellow cake mix; texture will be slightly different but still very pleasant. To replace sprinkles for fewer artificial colors, fold in finely chopped dried cranberries or chopped pistachios for a festive look and bright flavor contrast.

Serving Suggestions

These cookies are delightful plated with hot cocoa or mulled cider for holiday gatherings. For a festive tray, arrange with peppermint bark, spiced nuts, and shortbread for a seasonal sampler. Garnish cookies with a light dusting of extra powdered sugar or a drizzle of white chocolate for an upscale touch. Serve warm for the best gooey experience, or box them in cellophane bags with a ribbon for neighbor gifts — they travel well and remain tender.

Seasonal Adaptations

For different holidays, simply swap sprinkles: red and green for Christmas, pastels for spring, or orange and brown for autumn. Add 1/4 teaspoon ground cinnamon and a pinch of nutmeg to the dough for a warm, wintery flavor, or fold in 1/2 cup mini chocolate chips to make them chocolate-studded for Valentine’s Day. For a citrus twist, incorporate 1 teaspoon finely grated orange zest into the dough to brighten the flavor and pair beautifully with a light citrus glaze.

Meal Prep Tips

To streamline holiday baking, prepare the dough a day ahead and keep it chilled. Scoop dough into balls and store them on a tray covered in plastic wrap in the fridge; roll in powdered sugar just before baking to keep the coating fresh. For large events, flash-freeze dough balls on a sheet and transfer them to labeled bags to bake on demand. Use silicone baking mats or parchment for consistent results and to avoid leaving part of the center stuck to pans when cookies are especially soft.

These gooey butter cookies are an effortless way to share warmth and cheer — dependable, comforting, and easy to personalize. Make a double batch, share with neighbors, or tuck a few into festive tins; they’re a small recipe that yields big smiles.