Soft, luscious Christmas Gooey Butter Cookies are easy, and perfect for holiday festivities. Whether it’s for a party, holiday cookie exchange or gifts for the neighbors, these are perfect.
Who doesn’t love food with word gooey or butter in the title! Try these other incredible gooey foods, Ooey Gooey Chex Mix, Ooey Gooey Lemon Coconut Butter Bars and Gooey S’mores Cookies.
Christmas Gooey Butter Cookies
These are not only tempting and fun, the powdered sugar coating makes them extra special. Adding almond and orange extracts makes them taste like Christmas. They are usually a favorite around the holiday dessert table.
Adding the sprinkles to the dough adds color and fun. When you add them afterwards too, it gives a bit of crunch and fun. I love the crunch from the small round sprinkles. They are melt in your mouth amazing. These Gooey Butter Cookies are definitely a cookie recipe you will want to have on hand.
Christmas Cookie Ingredients
Fun and few ingredients to make delicious morsels of goodness.
- Butter: Bring to room temperature
- Cream Cheese: Softened
- Egg: Large not medium
- Almond and Orange Extract: Perfect Christmas flavorings
- White Cake Mix: The secret to making it easy
- Sprinkles: Make it festive and fun
- Powdered Sugar: Creates the dusting of snow look and flavor
Making Gooey Butter Cookies
Super easy to put together.
- Cream: In a medium bowl cream together butter and cream cheese. Add the egg, almond extract and orange extract and mix till combined.
- Add: Add the white Cake Mix and mix until combined.
- Stir: Stir in ¼ cup of sprinkles
- Refrigerate: cover the bowl with plastic wrap and refrigerate for at least one hour and up to 24 hours.
- Roll: Place powdered sugar in one bowl and remaining ¼ cup of sprinkles in another bowl. Using a 1 inch cookie scoop, scoop out dough and roll into a ball. Sprinkle with a few extra sprinkles and roll in powdered sugar and completely cover the dough.
- Bake: Place on a greased cookie sheet, bake for 10 minutes at 350 degrees F.
Tips and Variations Gooey Butter Cookies
- Flavor: The amount of extract gives a hint of flavor, so you can use any flavor you’d like lemon, coconut, vanilla, peppermint etc. You can also just use the decadent flavor of the cake mix.
- Sprinkles: You can use any different colors of sprinkles to create the colors you’d like.
- Type of Sprinkles: Jimmies in the batter don’t seem to dissolve. Other sprinkles that don’t dissolve will work too. Use any other type of sprinkle on the outside.
- Cake Mix: You can different type of cake mix to create different color and flavors, you really get creative with the cake mix and extracts.
- Bake: Don’t over bake them, otherwise they won’t be soft and gooey.
Storing Christmas Butter Cookies
- Store: Gooey butter cookies can be stored in an airtight container at room temperature for up to 5 days.
- Dough: Roll the dough out and freeze on a cookie sheet for half an hour before transferring to an airtight freezer bag or container and freeze for up to 3 months. Thaw and bake as directed.
- Freeze: Freeze completely cooled cookies in an airtight freezer bag or container for up to 3 months. thaw and roll in powdered sugar.
More Holiday Cookie Ideas
Everyone needs a good holiday cookie recipe go to, try these out.
- Double Chocolate Peppermint Cake
- Perfect Gingerbread Cookies
- Gingerbread Sugar Cookies Bars
- Christmas Cornflake Wreaths
- Best Christmas Crack Recipe
Christmas Gooey Butter Cookies
- 1/2 c. unsalted butter room temperature
- 1 8 oz. pkg. cream cheese, room temperature
- 1 egg
- 1/2 tsp. almond extract opt.
- 1/2 tsp. orange extract opt.
- 1 pkg. white cake mix
- 1/2 c. sprinkles divided
- 1/2 c. powdered sugar
- In a medium bowl, cream together butter and cream cheese. Add the egg, almond extract and orange extract and mix until combined. Add the white cake mix and mix until combined. Stir in ¼ cup of sprinkles. Cover bowl with plastic wrap and refrigerate for at least one hour or up to 24 hours. The longer the dough chills, the less sticky it will be.
- Preheat oven to 350 degrees. Place powdered sugar in one bowl and the remaining ¼ cup of sprinkles in another bowl. Using a 1-inch cookie scoop, scoop out dough and roll into a ball. Sprinkle with a few extra sprinkles and roll in powdered sugar, completely covering the dough ball. Place on a greased cookie sheet. Repeat. Bake for 10 minutes. Allow cookies to cool on cookie sheet for two minutes before removing to wire rack. Makes around 42 small cookies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
THESE ARE GREAT! AND SO EASY! I didn’t have sprinkles or powdered sugar, so I sprinkled the balls with sanding sugar before baking – came out great! Big Christmas hit!