Hi, 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.
Christmas Gooey Butter Cookies
Soft and chewy cookies that are coated in powdered sugar to make them extra special.
- 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 1/4 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 1/4 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.
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Want to make this even easier? Here are a few products that I LOVE:
•The Recipe Critic Measuring Cups
•Nordic Wave Baking Sheet
•Finedine Mixing Bowls
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.