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Christmas Gooey Butter Cookies
Christmas Gooey Butter Cookies are soft, buttery and rich with cream cheese and cake mix, rolled in powdered sugar with festive sprinkles.
Ingredients
- ½ cup unsalted butter softened
- 1 (8-ounce) package cream cheese softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 white cake mix
- ½ cup sprinkles divided
- ½ 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 half 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.
Notes
Chill the dough: The dough is very soft, so chill it for at least 1 hour before rolling.
Coat generously: Roll each ball thickly in confectioners’ sugar for the crackled, snowy look.
Don’t overbake: Take them out after 8 to 10 minutes, while the centers still look soft.
Storage: Keep the cookies in an airtight container at room temperature for up to 4 days.
Freeze: Lay the baked cookies on a sheet in the freezer until firm, then move them to a freezer bag for up to 3 months. Thaw them at room temperature and roll them in a little more powdered sugar before serving.
Nutrition
Serving: 1 | Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 121mg | Fiber: 0.2g | Sugar: 8g
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