Christmas Gooey Butter Cookies Recipe – Tiny, Tender, and Totally Irresistible

The house smelled like butter and vanilla when I pulled the first tray from the oven, and I knew I’d made a little holiday magic. These Christmas Gooey Butter Cookies melt in your mouth, and the first line of powdered sugar makes them look like tiny snowballs — so charming. If you’ve been searching for a warm, simple treat to share, Christmas Gooey Butter Cookies will do the trick and bring everyone to the kitchen.

I love how quick they come together, and because they use pantry staples, you can whip them up between carols and cookie swaps. While you wait for the dough to rest, pour a cup of coffee or hot cocoa and breathe in that buttery, vanilla scent.

Why You’ll Love It

• Quick and easy to make, so you can bake between errands.
• Comforting homemade flavor that tastes like winter hugs.
• Made with simple ingredients you probably already have.
• Great for cookie exchanges, school parties, or quiet nights in.
• Always a crowd-pleaser; kids and adults ask for seconds.

If you like classics, try pairing these with my classic butter cookies for a nostalgic cookie plate.

Ingredients You’ll Need

• 1 box yellow cake mix
• 1/2 cup cream cheese, softened — use full-fat for the creamiest texture.
• 1/2 cup butter, softened — use unsalted butter so you can control the salt.
• 2 large eggs
• 1 teaspoon vanilla extract — real vanilla makes a big difference.
• 1 cup powdered sugar
• Sprinkles (for decoration)

For a warmly spiced twist, you can stir a pinch of cinnamon into the powdered sugar. Also, try swapping sprinkles for crushed peppermint for a festive bite. If you want another cozy cookie idea, check out my buttery brown sugar cinnamon version here.

How to Make It

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies won’t stick.
2. In a large bowl, combine the cake mix, cream cheese, butter, eggs, and vanilla. Beat until smooth and glossy. You’ll notice a soft, thick batter that smells rich and buttery.
3. Drop tablespoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart. The dough will be slightly tacky and easy to scoop.
4. Bake for 10–12 minutes, until the edges turn lightly golden and you smell a warm vanilla aroma. Don’t overbake; you want them soft in the center.
5. Let the cookies cool for a couple of minutes, then roll each one in powdered sugar. Add sprinkles while they’re still a bit warm so they stick.

If you enjoy a maple twist, you might like the texture and flavor notes in this brown sugar maple butter cookie I tried last winter.

Kitchen Tips

• Save time: Use a small cookie scoop to portion dough quickly and evenly. Then bake all sheets at once, rotating halfway through.
• Fix tacky dough: If dough feels too soft to handle, chill it 10–15 minutes. It firms up nicely and stays gooey inside.
• Flavor twist: Stir in 1/2 cup finely chopped nuts or mini chocolate chips for texture and extra comfort.

Serving Ideas
Serve Christmas Gooey Butter Cookies warm with a mug of tea, or arrange them on a holiday platter for guests. For a cozy family night, set a plate beside a bowl of hot apple cider and let everyone choose their favorite sprinkle color. You can also dust a little extra powdered sugar before serving, or top with crushed candy canes for crunch and color.

For a festive cookie board, mix these with cranberry-orange treats like my chewy Christmas cranberry orange cookies, which pair beautifully on a holiday tray: chewy Christmas cranberry orange cookies.

Storing & Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender.
• To freeze: flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or gently warm in a 300°F oven for a few minutes.
• Leftover idea: Split a cooled cookie and sandwich a smear of jam or chocolate spread inside for a whimsical treat.

FAQs
Q: Can I make this ahead of time?
A: Definitely! These often taste even better the next day after the flavors meld.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap sprinkles for nuts or chocolate chips. This recipe forgives substitutions.

Q: What’s the best way to serve it?
A: Fresh from the pan, while the centers stay soft and the edges stay slightly crisp.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, buttery smell — that’s your sign the Christmas Gooey Butter Cookies are done.

Final Thoughts
This recipe reminds me of the first snowfall I baked through with my kids — messy sprinkles, warm laughs, and tiny hands reaching for just one more. It’s simple, sincere, and makes the kitchen feel like the heart of the home. Try the recipe, make it your own, and share a plate with someone you love. I promise these Christmas Gooey Butter Cookies will become a small, sweet tradition in your house.

Conclusion

If you want a similar gooey classic or extra inspiration, check out this Christmas Gooey Butter Cookies Recipe – Gooey Butter Holiday guide for variations and tips. For another take on ooey-gooey holiday cookies, I also like this Christmas Ooey Gooey Butter Cookies – i am baker post.

Christmas Gooey Butter Cookies

These Christmas Gooey Butter Cookies melt in your mouth and are charmingly dusted with powdered sugar, making them a delightful holiday treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 box yellow cake mix
• 1/2 cup cream cheese, softened Use full-fat for the creamiest texture.
• 1/2 cup butter, softened Use unsalted butter for better salt control.
• 2 large eggs
• 1 teaspoon vanilla extract Real vanilla makes a big difference.
• 1 cup powdered sugar
• Sprinkles For decoration.

Optional Variations

• 1 pinch cinnamon For a warmly spiced twist.
• 1/2 cup finely chopped nuts or mini chocolate chips For texture and extra comfort.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cake mix, cream cheese, butter, eggs, and vanilla. Beat until smooth and glossy.
3. Drop tablespoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart.

Baking

1. Bake for 10-12 minutes until the edges turn lightly golden and you smell a warm vanilla aroma.
2. Let the cookies cool for a couple of minutes, then roll each one in powdered sugar.
3. Add sprinkles while they’re still warm.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing, flash-freeze on a tray, then transfer to a freezer bag for up to 3 months.