This recipe for Christmas Ooey Gooey Butter Cookies is one of those discoveries that turned a busy holiday season into a moment of pure joy. I first made these cookies on a rainy December afternoon when I had a box of yellow cake mix and a soft block of cream cheese in the refrigerator. The result was a batch of tender, pillowy cookies that had a slightly crisp exterior and a melt in the mouth interior. They became an instant favorite at our neighborhood cookie swap and now appear on my holiday table every year.

What makes these cookies special is the contrast between a buttery cake based dough and the bright, sugary finish from powdered sugar and festive sprinkles. The dough is forgiving so even cooks who shy away from complicated techniques will find success. The texture is richness balanced with a lightness from properly beaten butter and cream cheese. These cookies bring back memories of childhood parties and the simple pleasure of licking batter from a spoon while the oven warms the house.

Ingredients

• Yellow cake mix: One 15.25 ounce box. Choose a brand you enjoy plain because that base flavor will shine through. If you like a spicier cookie choose a spice cake mix. For a richer twist use chocolate cake mix and add chocolate sprinkles.
• Butter: 1 1/2 cups softened butter is incorrect for this recipe. Use 1 1/2 sticks equals 3 1/2 ounces. For clarity follow the recipe that calls for 1 half cup softened butter which is one stick. Use unsalted butter to control salt levels. Room temperature butter will cream smoothly with the cream cheese.
• Vanilla extract: One half teaspoon. Pure vanilla extract offers more complex aroma but imitation vanilla will still work in a pinch.
• Cream cheese: Eight ounces softened. Full fat cream cheese produces the richest, silkiest texture. Make sure it is very soft so it blends without lumps.
• Egg: One large egg at room temperature. This binds the dough and contributes to the tender interior.
• Powdered sugar: About two cups for coating. Sifted confectioners sugar gives an even dusting. Adjust the quantity to suit how heavily you like them coated.
• Holiday sprinkles: One half cup for rolling. Choose small nonpareils or jimmies so they stick to the dough. Avoid large decorations that overpower the delicate cookie.

Instructions

Prepare the base:Cream the softened butter and cream cheese together in a large mixing bowl. Use an electric mixer on medium speed for about two to three minutes until the mixture is pale and airy. Add the vanilla and the egg then beat until smooth and homogeneous. Proper creaming traps small air bubbles which expand during baking and give the interior a tender lift. Room temperature ingredients blend faster and reduce the risk of over mixing.Incorporate the dry mix:With the mixer on low speed add the boxed cake mix gradually. Blend until there are no visible streaks of dry mix. The dough will be soft and slightly tacky yet hold together when formed. Avoid over mixing because too much stirring develops structure and can lead to a denser bite.Chill the dough:Cover the bowl and refrigerate for 30 to 60 minutes. Chilling firms the dough which makes rolling easier and prevents excessive spreading during baking. A 30 minute chill will work if you are short on time while an hour makes handling effortless and deepens the flavors.Shape and coat:Measure out dough by tablespoonfuls and roll into tight balls. First roll each ball gently in the holiday sprinkles pressing them lightly into the surface. Next dip or roll the sprinkle coated ball in powdered sugar until fully coated. Place the coated balls about two inches apart on a baking sheet lined with parchment paper to allow a gentle spread.Bake:Preheat oven to 350 degrees Fahrenheit and bake for 10 to 12 minutes. Look for edges that are set and beginning to show a light golden color while the centers remain soft. Over baking dries the cookies so start checking at the ten minute mark. Let cookies rest on the baking sheet for five minutes before transferring to a cooling rack to finish firming.

Storage Tips

Store cooled cookies in a single layer or with parchment dividers in an airtight container at room temperature for up to three days. For longer storage refrigerate for up to one week. To freeze, place the unbaked dough balls on a tray spaced apart and freeze until firm. Transfer to a resealable freezer bag and use within three months. Bake from frozen adding two to three minutes to the bake time. To refresh baked cookies remove from the refrigerator and let come to room temperature for about 30 minutes before serving. Warm in a 300 degree Fahrenheit oven for five minutes if you prefer them soft and freshly baked.

Ingredient Substitutions

If you need a dairy free version use a quality dairy free cream cheese and plant based butter substitute. Note that the texture will vary slightly and may be less rich. Use a gluten free cake mix to make them gluten free but check the mix ingredients for added starches which can change the mouthfeel. For a lower sugar coating swap half of the powdered sugar for finely ground coconut flakes for a different look and taste. Use egg replacer to make them egg free however the binding and the final texture will be slightly different so expect a softer, less structured cookie.

Serving Suggestions

These cookies are beautiful on a holiday dessert tray paired with gingerbread and shortbread. Serve with a cup of hot cocoa or a mug of spiced coffee to balance the sweetness. For a festive platter add fresh cranberries and rosemary sprigs as garnish. They also travel well so pack them into tins layered with parchment and give as edible gifts which are always appreciated.

Cultural Background

Cookies rolled in powdered sugar appear in many baking traditions around the world from Mexican wedding cookies to Russian tea cakes. This particular butter and cake mix combination is an American comfort adaptation that uses a boxed mix to simplify the process while honoring the classic buttery texture found in older butter cookie recipes. Over time cooks have added a variety of coatings to suit seasonal holidays which is why holiday sprinkles are now a common addition.

Seasonal Adaptations

For winter change the sprinkles to tiny silver balls and dust with a hint of edible glitter for a New Year celebration. In autumn use a spice cake mix and orange sanding sugar for a pumpkin season feel. For Valentine season swap the holiday sprinkles for red and pink nonpareils and add a teaspoon of almond extract in place of the vanilla for a delicate nutty aroma.

Meal Prep Tips

Prepare the dough up to 48 hours ahead and keep it covered in the refrigerator. Portion dough into tablespoon sized balls and store them on a tray covered tightly. When ready to bake roll in sprinkles and powdered sugar then bake. This approach saves active time on the day of entertaining and makes it easy to produce fresh baked cookies in multiple batches.

These cookies are a simple way to bring warmth and a bit of nostalgia to any holiday gathering. The combination of silky cream cheese and buttery cake mix yields a tender, almost custard like interior that makes them irresistibly gooey. I hope you find as much joy making these as my family does sharing them.