Brighten your holiday season with Christmas Gooey Butter Cookies, a melt-in-your-mouth treat that combines rich, buttery flavor with a soft, gooey center. Rolled in powdered sugar for a snowy look, these cookies are perfect for festive gatherings, gifting, or cozy nights by the tree. This Christmas gooey butter cookies recipe is simple, quick, and guaranteed to spread holiday cheer in every bite!
Why You’ll Love Christmas Gooey Butter Cookies
- Easy to Make: Uses simple ingredients and minimal steps for bakers of all levels.
- Festive Charm: Snowball-like appearance adds holiday magic to any dessert table.
- Irresistible Texture: Buttery, gooey, and perfectly tender.
- Versatile: Ideal for parties, gifts, or cozy family treats.
- Crowd-Pleaser: Loved by kids and adults for its rich, sweet flavor.
Ingredients for Christmas Gooey Butter Cookies
Here’s what you need for this Christmas gooey butter cookies recipe (makes about 24 cookies):
Main Ingredients:
- 1 box (15.25 oz/432g) yellow cake mix
- ½ cup (113g) unsalted butter, softened
- ½ cup (113g) cream cheese, softened
- 1 large egg
- 1 tsp (5ml) vanilla extract
- 1 cup (120g) powdered sugar (for rolling)
Optional Add-Ins:
- Holiday sprinkles for rolling
- 1 tsp almond or peppermint extract
- Melted chocolate for drizzling
Equipment
- Large mixing bowl
- Baking sheets
- Parchment paper
- Tablespoon or cookie scoop
- Wire cooling rack
Ingredient Tips
- Soften butter and cream cheese to room temperature for smooth mixing.
- Use a high-quality yellow cake mix for the best flavor.
- Roll generously in powdered sugar for a festive, snowy effect.
- Ensure the egg is at room temperature to blend evenly.
- Store powdered sugar in a dry place to avoid clumping.
Directions for Christmas Gooey Butter Cookies
Let’s make this Christmas gooey butter cookies recipe—simple, festive, and delicious!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
Mix the Dough
In a large bowl, I combine 1 box yellow cake mix, ½ cup softened butter, ½ cup softened cream cheese, 1 egg, and 1 tsp vanilla extract. I mix until a smooth dough forms, using a hand mixer or wooden spoon.
Shape and Roll
Using a tablespoon or cookie scoop, I scoop out dough and roll it into 1-inch balls. I roll each ball in 1 cup powdered sugar until fully coated for that snowy look.
Bake
I place the dough balls on the prepared baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes until the edges are set but the centers remain soft.
Cool and Serve
I let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. I serve them as is or with a drizzle of melted chocolate for extra indulgence.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~30 minutes
- Servings: 24 cookies
- Calories: ~120 kcal per cookie
- Macros per Cookie: 15g carbs, 1g protein, 6g fat, 0g fiber
Variations
Try these twists on this recipe:
- Sprinkle Pop: Roll in holiday-themed sprinkles instead of powdered sugar, inspired by LaylaCooks’ Sweet Southern Cornbread Bites with Honey Butter.
- Peppermint Twist: Add 1 tsp peppermint extract to the dough for a festive kick.
- Chocolate-Dipped: Dip cooled cookies in melted dark chocolate.
- Nutty Crunch: Mix in ¼ cup finely chopped pecans to the dough.
- Lemon Zest: Add 1 tsp lemon zest for a bright, citrusy note.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing contrast.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a festive spread.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert platter.
Storage
I store cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze them in a freezer-safe bag for up to 3 months. To freeze dough, I scoop into balls, freeze on a tray, then transfer to a bag; bake from frozen, adding 1–2 minutes to the baking time. I reheat baked cookies in a 300°F (150°C) oven for 5 minutes to restore warmth.
Serving Tips
- Presentation: Arrange on a festive platter with red and green accents.
- Garnish: Dust with extra powdered sugar or drizzle with chocolate.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast or a glass of milk.
- Portion Size: 2–3 cookies per serving for a sweet treat.
- Occasions: Perfect for Christmas parties, cookie exchanges, or holiday gifting.
FAQs
Can I make the dough ahead of time? Yes, refrigerate the dough for up to 3 days; let it sit at room temperature for 15 minutes before rolling.
Can I freeze the cookies? Yes, freeze baked cookies or dough balls for up to 3 months; thaw baked cookies before serving.
Can I use a different cake mix flavor? Yes, try white or vanilla cake mix for a slightly different flavor.
Why are my cookies flat? Ensure butter and cream cheese are softened, not melted, and don’t overbake.
Can I make these without cream cheese? Yes, replace cream cheese with an equal amount of softened butter, but the texture may be less gooey.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Christmas Gooey Butter Cookies are a festive, melt-in-your-mouth treat that’s perfect for holiday celebrations. This Christmas gooey butter cookies recipe is easy, versatile, and sure to impress with its snowy look and buttery flavor. Try this recipe and make your holiday season sweeter!
Christmas Gooey Butter Cookies
Ingredients
Main Ingredients:
- 1 box 15.25 oz/432g yellow cake mix
- ½ cup 113g unsalted butter, softened
- ½ cup 113g cream cheese, softened
- 1 large egg
- 1 tsp 5ml vanilla extract
- 1 cup 120g powdered sugar (for rolling)
Optional Add-Ins:
- Holiday sprinkles for rolling
- 1 tsp almond or peppermint extract
- Melted chocolate for drizzling
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
Mix the Dough
- In a large bowl, I combine 1 box yellow cake mix, ½ cup softened butter, ½ cup softened cream cheese, 1 egg, and 1 tsp vanilla extract. I mix until a smooth dough forms, using a hand mixer or wooden spoon.
Shape and Roll
- Using a tablespoon or cookie scoop, I scoop out dough and roll it into 1-inch balls. I roll each ball in 1 cup powdered sugar until fully coated for that snowy look.
Bake
- I place the dough balls on the prepared baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes until the edges are set but the centers remain soft.
Cool and Serve
- I let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. I serve them as is or with a drizzle of melted chocolate for extra indulgence.
Notes
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