This recipe for Christmas Gooey Butter Cookies has become my go-to when I want something that feels indulgent but is impossibly simple to make. I first stumbled on the idea of combining cream cheese with cake mix during a hectic December when I needed a last-minute plate of treats for a neighborhood cookie exchange. The first batch came out with slightly soft centers and a crackly powdered-sugar exterior, and everyone kept asking for the recipe. What makes these cookies special is the contrast between the lightly crisp edge and the velvet-like, gooey middle — straight comfort with a festive twist.

I remember carrying a tin of these down the snowy street to the exchange, the house smelling of butter and vanilla, and discovering that they travel well and keep their texture for a day or two when stored correctly. The sprinkles add more than color; they bring back childhood holiday memories and make the cookies unmistakably seasonal. With only a handful of pantry-friendly ingredients and under 30 minutes of active time, these are the type of treats I prepare when I want big impact with minimal fuss.

Ingredients

• Cream cheese (8 ounces): Use full-fat brick-style cream cheese (Philadelphia is my go-to) and be sure it is softened to room temperature so it whips smooth without lumps. The cream cheese forms the gooey backbone of the cookie.
• Unsalted butter (1/2 cup): Softened to room temperature — unsalted gives you control over seasoning. Higher-quality butter (like Plugrá or KerryGold) contributes to a richer flavor but any good-quality butter will do.
• Large egg (1): Adds structure and helps the dough bind; bring it to room temperature quickly by placing it in a bowl of warm water for a few minutes if needed.
• Vanilla extract (1 teaspoon): Pure vanilla extract is worth it here — it enhances the cake mix base and elevates the overall aroma.
• Yellow cake mix (1 box, 15.25 ounces): I used Duncan Hines; the boxed mix creates a reliable, tender crumb and balances sweetness. You can swap to a white or butter cake mix for a slightly different profile.
• Holiday sprinkles (1/2 cup): Choose sturdy sugar sprinkles — jimmies work best because they hold their color and shape without bleeding into the dough.
• Powdered sugar (1/2 cup): For rolling after portioning; this creates the signature crackly, snow-dusted finish and a touch of extra sweetness.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. Position the racks in the upper and lower third of the oven to encourage even browning. Parchment prevents sticking and helps the bottom set gently without overbrowning. Mix the base: In a large bowl, beat the softened cream cheese, softened butter, egg, and vanilla with an electric mixer on medium speed until completely smooth and homogenous — about 1–2 minutes. Scrape the bowl often to avoid little bits of cream cheese remaining, which can lead to uneven texture. Add the cake mix: Stir in the entire box of yellow cake mix with a sturdy spatula until a thick, soft dough forms. The mixture should be pliable but not runny — if it feels overly loose (very rare), chill for 10 minutes to firm it up for easier scooping. Fold in sprinkles: Gently fold in the holiday sprinkles with a spatula, mixing just until evenly distributed. Avoid vigorous stirring so the colors don’t bleed into the dough and make it pastel; fold with care for bright flecks throughout. Portion and coat: Scoop the dough into approximately 1 1/2-inch balls (I use a small cookie scoop) and roll each ball in powdered sugar until fully coated. Place the coated balls about 2 inches apart on the prepared baking sheets to allow a modest spread. Bake and finish: Bake for 10–12 minutes, checking at 10 minutes. The edges should be set and barely colored while the centers remain slightly soft and glossy — they will firm as they cool. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling.

Storage Tips

Store cooled cookies in a single layer or with parchment sheets between layers in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days; allow them to come to room temperature before serving to regain full softness. To freeze, arrange baked cookies on a parchment-lined tray and freeze until solid, then move to a resealable airtight freezer bag for up to 3 months. Reheat gently in a 300 degrees F oven for 5–7 minutes to refresh the texture, or microwave a single cookie for 7–10 seconds to restore gooeyness.

Ingredient Substitutions

If you need to adapt the ingredients, try full-fat Neufchâtel in place of cream cheese for lower fat but similar texture. For a dairy-free version, use a firm dairy-free cream cheese and vegan butter, though results will vary slightly in richness. Swap the yellow cake mix for a white or butter cake mix for subtle flavor changes. If you want to reduce sugar, substitute a lower-sugar cake mix and roll in unsweetened cocoa powder or finely chopped nuts instead of powdered sugar (note texture and sweetness will change).

Serving Suggestions

Serve these on a festive platter with other small sweets like chocolate-dipped pretzels or spiced nuts. They pair wonderfully with hot cocoa, coffee, or a lightly spiced tea. For an elevated dessert board, add fresh berries, mint sprigs, and small bowls of extra sprinkles or sea salt for guests to customize. Garnish with a few extra sprinkles or a light drizzle of melted white chocolate for special occasions.

Cultural Background

The idea of combining cream cheese with boxed cake mix is an American home-baking shortcut that rose in popularity for its simplicity and consistent results. Variations of gooey butter desserts have roots in Midwestern comfort baking, where butter-heavy confections are common at holiday gatherings and church suppers. These cookies lean on that tradition — marrying convenience (box mix) with fresh elements (cream cheese, butter) to create something nostalgic yet contemporary.

Seasonal Adaptations

Change sprinkles and coatings to suit the occasion: pastel nonpareils for spring, orange and black sprinkles for Halloween, or red-and-white for Valentine’s Day. For winter, add a pinch of ground cinnamon or nutmeg to the dough for subtle warmth, or fold in finely chopped peppermint candies for a bright holiday twist. You can also shape the dough into slightly larger balls and sandwich two together with a thin spread of cream cheese frosting for a party-ready sandwich cookie.

Meal Prep Tips

Portion the dough into coated balls and freeze them raw on a tray; once solid, transfer to a bag and bake from frozen adding 1–2 minutes to the bake time. This makes fresh-baked cookies on demand, perfect for hosting. Alternatively, bake ahead and freeze fully cooled cookies — they thaw quickly and retain their texture with a brief warm-up. Keep an inventory of boxed cake mix and a spare brick of cream cheese in your pantry and fridge during the holidays to make spontaneous trays of these a breeze.

Finish with a warm cup of coffee or a holiday latte and a plate of these gooey, tender cookies — they’re simple, festive, and reliably loved. I hope they become a favorite at your gatherings, too.