Christmas Ooey Gooey Butter Cookies: The Melt-In-Your-Mouth Magic Your Holiday Table’s Been Missing

Forget complicated holiday desserts. These Christmas ooey gooey butter cookies are the soft, powdered-sugar-dusted showstoppers that disappear faster than gift wrap on December 25. They’re tender, chewy, and just a little outrageous—like a butter bomb wrapped in a snowstorm.

Bake a batch and watch people “just try one” as they low-key plot their second, third, and “whoops” fourth. If you want a holiday win with minimal stress and maximal applause, this is your recipe.

What Makes This Special

These cookies are basically a cross between a buttery blondie and a cream cheese sugar cookie. Translation: soft centers, slightly crisp edges, and that signature ooey gooey chew.

They’re rolled in powdered sugar so they bake up with a festive crinkle, like they were dusted straight from the North Pole. They also use cake mix—yep, we’re going semi-homemade—but don’t underestimate the magic. The combo of cream cheese + butter gives bakery-level texture with pantry-level effort.

Plus, the base is endlessly customizable for holiday flavors, colors, and add-ins.

Ingredients Breakdown

• One 15.25 oz box vanilla or butter golden cake mix — the base that delivers structure and sweetness.
• 8 oz cream cheese, softened — for richness and that signature gooey center.
• 1/2 cup (1 stick) unsalted butter, softened — because “butter” is literally in the name.
• 1 large egg — binds the dough and adds moisture.
• 1 tsp vanilla extract — flavor booster; use pure vanilla for best results.
• 1/2 tsp almond extract (optional) — adds a cozy bakery vibe; a little goes a long way.
• 1/4 tsp fine sea salt — balances sweetness.
• 3/4 to 1 cup powdered sugar — for rolling and that snowy finish.
• 1/3 cup holiday sprinkles or crushed peppermint (optional) — for Christmas flair and crunch.
• Red and green sanding sugar (optional) — color pop without dyeing the dough.

The Method – Instructions

1. Soften and set up: Bring the cream cheese and butter to room temperature. Line two baking sheets with parchment paper. Preheat oven to 350°F (177°C).
2. Mix the wet team: In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes.Add the egg, vanilla, and almond extract (if using). Beat until fully combined.
3. Add the dry: Sprinkle in the cake mix and salt. Mix on low speed just until a soft, sticky dough forms.Fold in sprinkles or peppermint if using. The dough will be thick and tacky—perfect.
4. Chill time: Cover the bowl and chill for 30–45 minutes so it’s easier to roll. Don’t skip—chilling helps prevent spreading and keeps the centers gooey.
5. Roll and coat: Scoop tablespoon-sized portions (about 1.5 tablespoons for medium cookies).Roll into balls, then generously coat in powdered sugar. If you want extra sparkle, roll in sanding sugar first, then powdered sugar.
6. Arrange and bake: Place on prepared sheets about 2 inches apart. Bake for 10–12 minutes until edges are set and tops are crackled, but centers still look soft.They’ll firm up as they cool.
7. Cool (briefly) and dust: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. If needed, dust with a bit more powdered sugar because festive is a lifestyle.

Storage Instructions

• Room temperature: Store in an airtight container up to 3–4 days. Layer with parchment to protect the powdered sugar coating.
• Refrigerator: Keeps well for 1 week.Bring to room temp before serving for peak gooeyness.
• Freezer (baked): Freeze in a single layer, then transfer to a zip-top bag for up to 2 months. Thaw at room temp; dust with fresh powdered sugar if needed.
• Freezer (unbaked dough balls): Roll (skip powdered sugar), freeze, then store up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes; roll in powdered sugar right before baking.

Nutritional Perks

Let’s be real: these are treats, not green smoothies.

But there are a few wins. Cream cheese adds a bit of protein and calcium, and because the cookies are rich, one goes a long way. Portion control built in?

Kind of. If you want to lighten things up, use reduced-fat cream cheese and a smaller scoop. You’ll keep the texture while shaving off some calories.

FYI, typical cookies clock around 130–170 calories each depending on size and add-ins.

Common Mistakes to Avoid

• Skipping the chill: Warm dough spreads too fast, giving you flat cookies with zero “ooey.” Chill the dough and thank yourself later.
• Overbaking: If they look fully set in the center, you went too far. Pull them when edges are done and centers are soft.
• Light sugar coating: Be generous with powdered sugar. A weak coat absorbs and disappears during baking—no snow, no show.
• Using cold butter/cream cheese: Lumpy dough equals uneven texture.Soften properly for a smooth mix.
• Overmixing after adding cake mix: Stir just until combined to avoid tough cookies. We want tender, not tire-tread.

Mix It Up

• Peppermint Bark Edition: Fold in crushed candy canes and mini chocolate chips; finish with a drizzle of melted dark chocolate.
• Grinch Green: Use a white cake mix; tint dough lightly green and roll in red sanding sugar before the powdered sugar.
• Gingerbread Twist: Use spice cake mix, add 1 tsp ground ginger and a pinch of cloves. Roll in powdered sugar mixed with a little cinnamon.
• Cranberry White Chocolate: Add dried cranberries and white chocolate chips for tart-sweet holiday energy.
• Gluten-Free Swap: Use a good GF vanilla cake mix and check that your powdered sugar is GF.Texture stays surprisingly close.
• Lemon Snowdrift: Add 1 tsp lemon zest and 1/2 tsp lemon extract; finish with a tiny zest sprinkle post-bake. Not traditional, but glorious.

FAQ

Can I make the dough ahead of time?

Yes. Chill the dough up to 24 hours before baking.

If it’s too firm to scoop, let it sit at room temp for 10–15 minutes and you’re back in business.

Why are my cookies flat?

Likely warm dough or overmixing. Make sure you chill the dough and avoid beating after adding the cake mix. Also, check your oven temp—an oven thermometer can be a game-changer.

Do I need to use cream cheese?

For classic ooey gooey texture, yes.

You can sub reduced-fat cream cheese, but avoid fat-free (it bakes up rubbery). No cream cheese means a totally different cookie.

How do I keep the powdered sugar from melting in?

Coat generously and bake chilled dough. You can also roll the dough balls in granulated sugar first, then powdered sugar—this creates a barrier so the snowy look sticks.

Can I double the recipe?

Absolutely.

Use a stand mixer if you can, and bake one tray at a time for even results. Rotate pans halfway through if your oven has hot spots, IMO.

What size scoop should I use?

A #40 scoop (about 1.5 tablespoons) makes nicely portioned cookies. Smaller scoops bake faster; larger ones give a thicker, chewier center—adjust time accordingly.

How do I know they’re done?

Edges set, tops crackled, centers still soft and slightly glossy.

Usually 10–12 minutes. If they look puffed but jiggle-free, pull them—carryover heat finishes the job.

Can I skip the cake mix and go fully from-scratch?

You can, but it’s a different recipe. The cake mix brings specific structure and sweetness.

For holiday speed and consistency, the box mix wins here.

Wrapping Up

Christmas ooey gooey butter cookies are the low-effort, high-reward flex your dessert table deserves. They’re plush, pretty, and borderline addictive—aka crowd magnets. Keep a batch ready for cookie swaps, last-minute guests, or that 10 p.m. “we should bake something” moment.

Make them once, and they’ll become your December tradition—no arm-twisting required.