There’s nothing like unwrapping the warm, glossy surface of Christmas Gooey Butter Cookies straight from the oven. I’ve discovered in my kitchen that letting the cream cheese soften fully gives these treats a silkier interior—and who doesn’t love a tender bite with just the right amount of crackling sweetness? After a few rounds of testing, I found the ideal balance of golden edges and pillowy middles. These cookies fill your home with that nutty toasted scent you crave in December and bring out the child in everyone.
Why You’ll Love Christmas Gooey Butter Cookies
- A tender center that almost jiggles when you take them from the oven
- Bright powdered sugar coating for a festive snow-dusted look
- Simple pantry ingredients with a small twist on traditional cookies
- Inspired by Midwestern gooey butter bars, a true holiday favorite
A Little Background
On my first attempt, I whisked straight from the fridge and ended up with tiny crumbs instead of the lush dough I wanted. That’s when I learned to let the cream cheese rest at room temperature for at least 30 minutes—transforming the mix into a glossy, rich batter that bakes up with soft bubbling edges and a gentle crackle as it cools. These treats date back to St. Louis kitchens in the 1930s, where gooey butter was a holiday staple long before sugar cookies took the spotlight.
Key Ingredients for Christmas Gooey Butter Cookies
- 1 (18.25 ounce) package yellow cake mix: the base sweetness—opt for Duncan Hines or another brand you trust
- 8 ounces cream cheese, room temperature: gives that silky texture; don’t skip the full 30-minute rest
- 2 large eggs: bind everything together; use pasture-raised if possible
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly: adds richness and golden edges
- Powdered sugar for rolling (about 1 cup): creates the signature crackled look; add red or green sanding sugar for extra festivity
How to Make Christmas Gooey Butter Cookies
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or lightly coat with non-stick spray.
- In a large bowl, beat 8 ounces cream cheese and 1/2 cup melted butter until smooth, about 2 minutes.
- Add 2 large eggs and beat until just combined—avoid overmixing to keep cookies tender.
- Pour in the entire 18.25-ounce package of yellow cake mix, mixing until a cohesive dough forms.
- Place about 1 cup of powdered sugar in a shallow bowl. Use a cookie scoop or your hands to form 1-inch balls, then roll each ball in the sugar (and colored sugar if using).
- Arrange dough balls 2 inches apart on prepared sheets. Bake 9–11 minutes until edges are lightly golden and the center jiggles slightly.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
Pro Tips & Troubleshooting
- If the dough feels too sticky after mixing, chill it for 15 minutes—this helped me get perfect spheres without extra sugar coating.
- Common issue: edges browning too quickly? Rotate sheets halfway through baking and check at 8 minutes to avoid overbaking.
- For a peppermint twist, stir in ¼ teaspoon peppermint extract or add crushed candy canes on top right after baking.
- Doubling the batch? Work in two shifts so your mixer never overheats and dough stays uniformly cool.
Storage & Make-Ahead Guide
Store at room temperature in an airtight container for up to 3 days. For longer keeping, refrigerate up to 7 days—bring back to room temp before serving. To freeze, layer cookies between parchment in a freezer-safe bag for up to 3 months; thaw on the counter for 30 minutes before enjoying. Always refrigerate within 2 hours of baking to keep cream cheese fresh and safe.
Serving Suggestions
Arrange these on a holiday platter alongside spiced cocoa or mulled wine. They also pair brilliantly with a dollop of whipped cream and fresh berries for an upscale dessert course.
Frequently Asked Questions
- How do I keep Christmas Gooey Butter Cookies from sticking? Ensure your baking sheets are fully lined with parchment or lightly greased to prevent sticking and preserve their tender bottoms.
- Can I use a different cake mix flavor? Yes—you can swap yellow cake mix for white or butter, but textures and sweetness will vary slightly.
- Is it safe to freeze these cookies? Absolutely. Freeze for up to 3 months in an airtight container, then thaw at room temperature before serving.
- Why are my cookies flat? If dough is too warm, it can spread; chill for 10–15 minutes before baking to maintain height.
- Can I prep dough ahead of time? You can make dough, roll, and coat balls in sugar, then freeze unbaked for up to 1 month—bake straight from the freezer, adding a couple extra minutes to the bake time.
- What’s the best way to reheat cooled cookies? Warm gently in a 300°F oven for 3–4 minutes to bring back that gooey center.
Final Thoughts
I love serving Christmas Gooey Butter Cookies alongside coffee for an afternoon pick-me-up, watching the powdered sugar melt into a glossy sheen as they warm. Whip up a batch, tag a friend, and let me know how yours turn out—there’s nothing more satisfying than sharing these treats with loved ones.
More Recipes You’ll Love
- Christmas Sugar Cookies – a crisp, festive counterpart with bright royal icing accents
- MM Christmas Cookies – colorful candy-coated bites that add a playful crunch
- Raspberry Swirl Cookies – a tangy-fruit twist to balance buttery richness
- Chocolate Crinkle Cookies – cocoa-dusted gems perfect for cozy winter gatherings
Christmas Gooey Butter Cookies
Ingredients
Wet Ingredients
- 8 ounces cream cheese room temperature
- 0.5 cup unsalted butter melted and cooled
- 2 large eggs
Dry Ingredients
- 1 package yellow cake mix 18.25 ounces
- 1 cup powdered sugar for rolling
Instructions
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or lightly coat with non-stick spray.
- In a large bowl, beat cream cheese and melted butter until smooth, about 2 minutes.
- Add eggs and beat until just combined, avoiding overmixing.
- Pour in the entire package of yellow cake mix, mixing until a cohesive dough forms.
- Place powdered sugar in a shallow bowl. Form dough into 1-inch balls and roll each in sugar.
- Arrange dough balls 2 inches apart on prepared sheets. Bake 9–11 minutes until edges are lightly golden and centers jiggle slightly.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.