‘Tis the season to be jolly, and to eat lots of holiday treats like these amazing Christmas Gooey Butter Cookies! If you’re looking for the perfect melt-in-your-mouth Christmas cookies that are super easy to make, you’ve stumbled upon the perfect recipe.
Friends, I’m telling you, these Christmas Gooey Butter Cookies are THE BEST!
Christmas Gooey Butter Cookies Recipe
As far as I am concerned, you really can’t go wrong with a recipe that is so simple to make, especially during the busy holiday season.
Want to know another recipe I’m obsessed with making this Christmas? My easy chocolate chip banana bread.
I make this bread as a gift to my friends because they all love it so much.
Of course, it’s hard to pick a favorite when it comes to Christmas cookies. I adore these Christmas Gooey Butter Cookies, but I also love my Raspberry Almond Shortbread Cookies, Chocolate Crinkle Cookies, Snowball Cookies and my Soft Ginger Molasses Cookies.
See, I told you, difficult to choose just one! :)
Of course, it’s the holiday sprinkles that make these cookies festive. You could use regular sprinkles to make these gooey butter cookies perfect for any occasion!
I can tell you that I really tend to prefer soft and chewy Christmas cookies. It’s one of the reasons that I love this recipe so much. They are also a big favorite when I take them to holiday gatherings and parties.
People are always surprised when I tell them that I made these cookies using a cake mix!
Be sure to pin this recipe to your favorite boards on Pinterest so you don’t forget about it when it’s time to whip up a batch of cookies this Christmas. I hope you enjoy this holiday treat as much as we do!
More Christmas Treats
- Cake Mix Cookie Bars
- Fantasy Fudge
- Sugar Cookie Fudge
- Velveeta Fudge
- Fantasy Fudge
- Hershey Kiss Cookies
- Christmas Tree Cake Dip
Christmas Gooey Butter Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1 package cream cheese softened (8 oz.)
- 1 egg
- 1 teaspoon vanilla extract
- 1 white cake mix
- 1/2 cup sprinkles divided
- 1/2 cup confectioner’s sugar
Instructions
- Cream the butter and cream cheese until smooth.
- Add the egg and vanilla, mixing just until combined.
- Beat in the cake mix until the dough is fully blended.
- Stir in 1/4 cup of the sprinkles.
- Refrigerate the dough for at least 1 hour or overnight.
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper.
- Scoop rounded tablespoons of dough and roll each into a 1-inch ball.
- Sprinkle the tops with some of the remaining sprinkles, then roll each ball in confectioner’s sugar until fully coated.
- Place the dough balls about 2 inches apart on the prepared cookie sheet.
- Bake for 8 to 10 minutes. Let the cookies rest on the sheet for 2 minutes, then transfer them to a wire rack to cool completely.
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I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
Excited to try this recipe! How long can I store the dough in the fridge before baking?
What size of cake mix do you use?
How long do these last stored? I want to bake them a 3 days before christmas..will they still be good? Should they be stored in fridge?
Hi, I’m thinking of making these for Christmas treat boxes. Does anyone know if I can freeze the batter ? Any tips / tricks for making ahead ? Thank you :)
I love this recipe. I made them with my 3 year old grandson and we used red velvet cake mix with green sprinkles and white chocolate chips. He was so proud!
Can they be stored for a few weeks? Thanks in advance,
How long do these last once baked? I am going to bake cookies 3 days before christmas. Will they last? Should I store in refrigerator?
I have been looking everywhere for a recipe for these! I’m from St. Louis Mo. which is known for the Gooey Butter Cake and Cookies. I just made them and they are DELISH!!!!! Thanks for the recipe!
Fancy seeing you here, Cindy! Haha. I make these every year… I’m actually heading to moms to make some now and I’ll be sure to make extra for you!
Very pretty and yummy. At first I thought I didn’t cook them long enough because they were so soft on the inside. Next tray I did 10 min and they were good.
I made these today. Do they need to be refrigerated or can I keep them in a rubbermaid container at room temperature until Christmas?