Name: Ooey Gooey Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 oz (1 package) cream cheese, softened; 1/2 cup unsalted butter, softened; 1 large egg, room temperature; 1 tsp vanilla extract (or almond extract); 1 box white or yellow cake mix (about 15.25 oz); 1/2 cup holiday sprinkles, divided; 1/2 cup powdered sugar, for rolling

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I made these Christmas Ooey Gooey Butter Cookies to bring some extra joy to the holiday season. They’re soft, rich, and practically melt in my mouth. With festive sprinkles and a dusting of powdered sugar, they always look as good as they taste.

Ooey Gooey Butter Cookies

Why You’ll Love This Recipe

I love how quick and simple these cookies are. With just a few pantry staples, I can whip up a batch that feels bakery-worthy. The cream cheese adds a smooth richness, and the cake mix makes everything come together fast. They’re perfect for cookie exchanges, parties, or a cozy night in with something sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz (1 package) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp vanilla extract (or almond for extra holiday flavor)
• 1 box white or yellow cake mix (about 15.25 oz)
• ½ cup holiday sprinkles, divided
• ½ cup powdered sugar, for rolling

Directions

I preheat the oven to 350°F and line baking sheets with parchment paper.
In a large bowl, I beat the cream cheese and butter until smooth.
I mix in the egg and extract until combined.
I add the cake mix and stir until a sticky dough forms.
I gently fold in half the sprinkles, saving the rest for decorating.
I chill the dough for about 30 minutes so it’s easier to roll.
I scoop out tablespoon-sized portions, roll them into balls, and coat them in powdered sugar.
I place the dough balls on the baking sheet, leaving space between them.
I bake for 10–12 minutes until the edges are set but the centers are still soft.
I let the cookies cool for a few minutes on the pan before transferring them to a wire rack.

Servings and timing

This recipe makes about 30 to 36 cookies, depending on how big I make them. It takes roughly 10 minutes to prep the dough, 30 minutes to chill it, and about 10–12 minutes to bake each batch. In under an hour and a half, I can have a tray of warm, gooey cookies ready to go.

Variations

I sometimes swap vanilla extract for almond or orange extract for a new twist.
Using lemon or strawberry cake mix changes the flavor entirely and makes them even more colorful.
I’ve mixed in mini chocolate chips or crushed candy canes for an extra treat.
To make them gluten-free, I use a gluten-free cake mix with no other changes needed.
For a marbled effect, I’ve even added a drop of food coloring to the dough before baking.

storage/reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze the baked cookies in a single layer, then transfer to a freezer bag—they stay fresh for up to 3 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them for a few seconds in the microwave.

FAQs

How long should I chill the dough?

I chill the dough for at least 30 minutes. It helps firm it up, which makes it easier to roll and helps the cookies hold their shape while baking.

Can I skip the chilling step?

Technically yes, but I prefer to chill the dough. It makes rolling much easier and keeps the cookies from spreading too much in the oven.

Can I use a different flavor of cake mix?

Absolutely. I’ve used yellow, lemon, strawberry, and even chocolate cake mix in different versions of this recipe. It’s an easy way to switch up the flavor.

Why do my cookies look flat?

If the dough is too warm, the cookies can spread too much. That’s why I always chill it before baking. Also, using softened—not melted—butter is key.

Can I make these ahead of time?

Yes, I either bake and freeze the cookies or freeze the dough balls. When I’m ready to bake, I just roll the frozen dough in powdered sugar and bake a minute or two longer.

Conclusion

These Christmas Ooey Gooey Butter Cookies are one of my favorite holiday treats. They’re soft, sweet, and look festive on any dessert table. I love how quick they are to make, and how easy it is to change up the flavor. Whether I’m sharing them at a party or just treating myself, these cookies always hit the spot.