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Christmas Gooey Butter Cookies

Soft, chewy Christmas cookies made with cream cheese, cake mix, and festive sprinkles, featuring a beautiful crackled powdered sugar coating.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces full-fat cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 box yellow cake mix 15.25 ounce box
  • 1/2 cup holiday sprinkles
  • 1/2 cup powdered sugar for rolling

Equipment

  • Large mixing bowl
  • electric mixer
  • Two baking sheets
  • parchment paper
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. In large bowl, beat together softened cream cheese, butter, egg, and vanilla extract with electric mixer until smooth.
  3. Stir in cake mix until thick dough forms.
  4. Gently fold in holiday sprinkles, being careful not to overmix so sprinkle colors don't bleed into dough.
  5. Chill dough for at least 30 minutes to make it easier to handle.
  6. Scoop dough into 1½-inch balls and roll them in powdered sugar until fully coated.
  7. Place dough balls on prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set but centers still look slightly soft.
  9. Let cookies cool on baking sheet for a few minutes before transferring to wire rack to finish cooling.

Notes

Use full-fat brick cream cheese, not spreadable kind. Make sure butter and cream cheese are at room temperature. Don't overbake - cookies should look slightly soft in center. Store in airtight container at room temperature for up to 3 days.