Christmas Ooey Gooey Cookies are the kind of holiday treat that just makes sense. Soft, chewy, melt-in-your-mouth, and ridiculously festive—basically everything you want on a cookie platter. They’re inspired by the classic Midwestern gooey butter cake, but this time? We’re turning that buttery deliciousness into cookies.

These Christmas Gooey Butter Cookies start with a simple yellow cake mix (yes, cake mix—don’t fight it), then get a big punch of cream cheese for that irresistible soft-and-gooey texture. Add a shower of Christmas sprinkles, roll them in powdered sugar, and boom… you’ve got the cutest cookie swap MVP.

And here’s the best part: they’re EASY. Like, “I need cookies in 30 minutes and I refuse to stress” easy. IMO, this is the holiday magic we all deserve.

Why This Recipe Is So Special

So what makes these Christmas Ooey Gooey Butter Cookies such a hit?

Ultra-soft + chewy thanks to the cream cheese
Low-effort, high-reward (your secret weapon: cake mix!)
Festive and colorful—perfect for gifting, swapping, or snacking
Kid-friendly and beginner-friendly
Just 8 ingredients and zero complicated steps

These cookies check every box for holiday baking happiness.

Ingredients Needed

Here’s what you’ll need for this Christmas Gooey Butter Cookies Recipe:

✔ Cream Cheese

Softened brick cream cheese gives the cookies their classic gooey centers.

✔ Unsalted Butter

Makes the cookies rich and melt-in-your-mouth.

✔ Egg

Helps bind everything together.

✔ Vanilla Extract

Adds warmth and rounds out the sweetness.

✔ Yellow Cake Mix

The backbone of all great Cake Mix Gooey Butter Cookies.

✔ Christmas Sprinkles

Adds crunch + color. (And joy, obviously.)

✔ Powdered Sugar

For coating and that perfect crackled finish.

How to Make Christmas Gooey Butter Cookies

This is the easiest batch of Ooey Gooey Christmas Butter Cookies you’ll ever whip up:

Prep – Preheat your oven to 350°F (175°C). Line two baking sheets with parchment.
Mix Wet Ingredients – Beat softened cream cheese, butter, egg, and vanilla until smooth.
Add Cake Mix – Stir in the cake mix until a thick, sticky dough forms.
Add Sprinkles – Gently fold in Christmas sprinkles (don’t overmix—no one wants smeared confetti!).
Chill – Refrigerate the dough for at least 30 minutes.
Roll – Scoop 1.5-inch dough balls and roll them generously in powdered sugar.
Bake – Bake for 10–12 minutes until edges are set but centers still look soft.
Cool – Rest on the tray for a few minutes, then transfer to a rack.

And that’s it. Warm, gooey, festive perfection.

Pro Tips for the Best Cookies

Want next-level Gooey Butter Cookies Christmas fans will rave about? Try these:

Use full-fat brick cream cheese — never the tub kind.
Don’t skip chilling—it keeps the cookies thick and gooey.
Pull them out when slightly underdone—trust the process!
Coat heavily in powdered sugar for best crackles.
Leave 2 inches between cookies so they don’t merge into one giant cookie (unless you’re into that…).

Variations to Try

These Gooey Butter Cake Cookie Recipe variations are crazy fun:

Peppermint twist: Swap vanilla for peppermint extract.
Almond bakery-style flavor: Add ½ tsp almond extract.
Chocolate chip version: Fold in mini chips with the sprinkles.
Red or green dough: Add gel food coloring.
Candy cane crunch: Stir in crushed peppermint candies.
Sanding sugar swap: Roll cookies in colored sugar instead of powdered sugar.

Best Way to Serve Christmas Gooey Butter Cookies

These cookies shine when:

served on a festive dessert board
gifted in holiday tins
paired with hot cocoa or coffee
plated warm for cozy gatherings
packaged for cookie exchanges (they’re a guaranteed crowd pleaser)

They’re just the right amount of sweet and soft—straight-up holiday comfort baking.

Storage + Make-Ahead Tips

Here’s how to store your Ooey Gooey Butter Cookies Christmas batch:

Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerate (optional): Stays soft for up to 1 week.
Freeze: Freeze for up to 3 months. Thaw at room temp before serving.
Make-ahead: You can roll the dough balls and freeze them unbaked, then bake as needed!

FAQs

Can I use white or vanilla cake mix?

Yes! Any neutral cake mix works beautifully.

Why did my cookies flatten too much?

Your dough wasn’t chilled long enough OR the butter/cream cheese were too warm.

Can I double the recipe?

Absolutely—this recipe doubles like a dream.

Do I need to refrigerate the dough?

YES. It’s the key to that thick, gooey center.

Can I make these without sprinkles?

You can, but then they’re just Gooey Butter Cookies—not Christmas ones 😉