Christmas Gooey Butter Cookies

Christmas Gooey Butter CookiesHi, it’s Jenn, from Eat Cake For Dinner.  There is only one week left until Christmas and if you are still planning to deliver goodie plates to your neighbors and friends, these Christmas Gooey Butter Cookies would make a great addition to that goodie plate.  Plus, one batch makes a lot of cookies, so there is plenty to go around.

They are so soft and chewy and the powdered sugar coating makes them extra special.  I chose to add almond and orange extracts, because those flavors remind me of Christmas.  You get just a hint of each flavor.  Since we are using a white cake mix, you can really add any flavor of extract (lemon, coconut, vanilla, etc . . . ) or you don’t have to add any flavor of extract and you can just enjoy the flavor of the cake mix.

I opted for two different types of sprinkles.  I added jimmies to the batter, because the colors don’t seem to blend into the batter as much and then I added the small round crunchy sprinkles to the cookie dough balls just before baking.  I love the crunch from the small round sprinkles.  These Gooey Butter Cookies are definitely a cookie recipe you will want to have on hand.

christmasgooeybuttercookie

4.8 from 11 reviews
Christmas Gooey Butter Cookies
 
Soft and chewy cookies that are coated in powdered sugar to make them extra special.
Author:
Ingredients
  • ½ c. unsalted butter, room temperature
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 1 egg
  • ½ tsp. almond extract, opt.
  • ½ tsp. orange extract, opt.
  • 1 pkg. white cake mix
  • ½ c. sprinkles, divided
  • ½ c. powdered sugar
Instructions
  1. 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.
  2. 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.
Notes
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Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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Categories
Cookies and Treats

Comments

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  1. I just made these but skipped the extracts/sprinkles/ and powdered sugar part (lol). But they were one of the best cookies I’ve ever tasted! So yummy and I like how it was less sweet than most cookies. Thank you for the recipe 🙂

  2. I just made these & the bottoms burned due to the powdered sugar & ruined 2 good cookie sheets and set off my smoke alarm. ?? Warning – use parchment paper!!!

  3. I’m wondering if you can substitute a different flavor for the orange (dang picky boys!)? Like maybe Cherry? Or double that almond? Have you tried anything else? These sound utterly delicious, though!

  4. Unless a second baking will salvage these cookies I will never make them again. They didn’t look done at ten minutes s i gave them two more. They were still mushy and under baked. Like eating raw cookie dough

  5. I just made the batter and it is really crumbly, like sugar cookies. Yours looks smooth. Any idea what I did wrong? These are a pretty simple looking cookie, and I am (usually) a proficient baker.

  6. Took mine out of the oven a few minutes ago. I wish I would have only rolled them in the sprinkles rather than mixing them into the batter. By mixing them into the batter, it turned the batter a purplish color. I did roll them in additional sprinkles before baking to hopefully make the color not as noticeable. After baking, the color was more of a light brown. I shook some additional powdered sugar onto the top of them after taking them out of the oven and they look better. They taste good and definitely love the 2 flavorings

  7. WOW! Super easy, and they taste amazing. I followed the recipe and they came out perfect! I will be using this recipe again for my work cookie exchange!

  8. I just made these and they are so yummy! I followed the advice from Stacey and rolled the cookie dough into the sprinkles and the powdered sugar rather than putting 1/2 of the sprinkles in the batter and I’m so glad I did. They came out perfect and none of the color bled into the cookie dough. Also, I only used the almond extract and I added 1 heaping teaspoon of sugar into the cookie dough because I wanted the cookies just a tad bit sweeter and they are perfect for us. These cookies are easy to make and definitely a keeper on my Christmas cookie list. Thank you for sharing, Alyssa!

  9. I think these are great and fun, especially to do with the kids! Instead of orange extract, I replaced with pure vanilla extract. (DO NOT USE IMITATION EXTRACTS!) I do not have a small cookie super so I had to eyeball the one inch size. I think you should just be familiar with your oven because I had to cook mine for about 2 to 3 minutes longer than what the recipe calls. Always remember though they will set up after they have cooled. However, 10 minutes of baking they never set. Moist, fun, and tasty!

  10. First Christmas trying these and made them twice, once with only Almond extract, the second with both. Would recommend both. These cookies are so soft and yummy and stay soft for days. Highly recommend them. Use all colored sprinkles for anytime of year, I sure will.

  11. These are great! First tried them last year, everything just as described but added a teaspoon of coconut oil, dash of cinnamon, and the zest of one orange. Family loved them. Gonna play with a lemon cake version and see what I can create. Still making originals again too..thank you for making me look good…!!

    1. Just to follow up… I made these with lemon cake mix, adding in the grated rind of one lemon, one tsp lemon juice and a dash of cinnamon. Huge hit! Tonight trying spice cake mix and cherry cake mix. Also, I made them originally in Arizona and 10 min was perfect. This year we live in Washington state, and due to the humidity it look 20 minutes for each batch.

  12. My daghters and I are having a cookie bake weekend and this is one of the cookies I am going to try! we always have so much fun baking and eating cookies

  13. These cooked so much better on a regular cookie sheet and not stoneware. They wouldn’t set on the stoneware. No matter how long I cooked them. Perfect on the cook sheet.

  14. Really like your recipes, very much, but I have trouble seeing your page. The colors make it difficult to read the very small fonts. If you could change the theme of the page and enlarge the fonts, it would be so much easier to read and enjoy! Bolder and brighter colors may help, too. Thank you.

  15. If you don’t have the box of white cake mix what would the measurements of the dry ingredients be? I have them all separate. Would love to make these gooey butter cookies.

    1. HMM! That sounds like a great idea! I have not tried it yet but you are welcome to use Splenda or an alternative sugar to make it to your liking. Hope that helps! Let me know how they taste! Thanks for following along with me! XOXO

  16. The recipe was great but very hard to read because the pop up ads constantly have it moving around. So trying to read and write down ingredients that you need is very frustrating!!

  17. Made these with only almond extract (no orange). Easy and quite good. Would probably cut down on almond extract next time as the flavor is strong for some.

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