Why These Christmas Gooey Butter Cookies Are My December Lifeline
Listen, friend: if Christmas had a smell, in my kitchen it'd be that weirdly intoxicating combo of vanilla, butter, and powdered sugar floating in the air (plus sometimes a hint of burnt toast, honestly, if the breakfast isn't quite right). These cookies—they're like, well, the edible hug my family expects or subtly demands every December. I remember making them the first time after a snow day—we'd gotten a good 6 inches and, full disclosure, the power probably flickered three times. I just needed something gooey and sweet and soft that (let’s be real) felt like less effort than it probably was. You ever have one of those baking days where half the flour ends up on your shirt and you sort of just own it? That's this recipe for me. Butter cookies. Christmas. Tired but happy kids licking the beaters. What's not to love?
What's So Special? Let Me Tell Ya
I make these whenever we have too many odds and ends from sugar cookie attempts gone awry (because, who among us hasn’t overbaked one or five in a batch?!), but more to the point, my family goes bonkers for them like they've never seen a dessert before. My husband swears the first bite is like biting into a little pillow (he says it's his 'top-tier cookie' which, for him, is high praise). And you know what? I used to get so frustrated making cookies with cream cheese because I'd forget to soften it, but after a while I found if I just microwave it for a few seconds, it's all good. These are cookies that even your pickiest cousin—yes, the one who thinks raisins in cookies are a crime—will grab three of the minute you blink. They're just that soft and oozy and holiday-ish.
Here’s What You’ll Need (Substitutions? Oh Yes)
- 1 box plain yellow cake mix (I confess, sometimes I just grab whatever's on sale—grandma loved Duncan Hines, but honestly, Betty Crocker or store brand are just fine)
- 8oz cream cheese, softened (Full-fat is best, but in a pinch the reduced-fat tub works too. Trust me, I've tried.)
- Half a cup of unsalted butter, softened (Though salted butter works if you forget to buy unsalted. No judgment!)
- 1 large egg (Or, well, I once used 2 small ones—didn't make much of a difference in my opinion)
- 1 teaspoon vanilla (Sometimes I add almond extract because I'm fancy. My kids told me not to do that again, so... take that how you will.)
- ¼ teaspoon fine salt (optional, if you used unsalted butter)
- Powdered sugar for rolling (I usually just grab a handful. About a cup should do it.)
- Festive holiday sprinkles (optional, but when else will you use that weird green glitter?)
Alright, Let's Make Magic (Directions with Honest Commentary)
- Toss the cream cheese and butter in a decent-sized bowl and beat 'em together until it's smooth. Don’t worry if it looks lumpy for a minute—the cake mix will save it.
- Crack in the egg and pour in the vanilla (and almond extract if you're a rebel). Mix again until it's, you know, mostly mixed. This is where I usually sneak a taste (egg warnings acknowledged—call me a risk taker!).
- Add in the cake mix and give your arms a workout or use the mixer if you feel fancy. It gets super thick and sticky; don't panic, that's how it's supposed to be. Actually, it kind of looks like spackle at this stage but trust me, it's edible.
- Once everything is a vaguely yellow dough, cover the bowl with cling film (or a clean dish towel if you, like me, forget cling film exists), and pop it in the fridge for at least an hour. Or longer if you accidentally get busy watching holiday movies. Colder is better.
- Line a cookie sheet with parchment paper. Scoop out about a tablespoon of dough at a time, roll into balls—I use my hands, though a scoop is less messy if you have one. Throw the balls in a bowl of powdered sugar and coat them like it’s snowing really hard. Don’t be shy!
- Sprinkle with the colored sprinkles. Or not. Nobody's policing the sprinkle department.
- Bake at 350°F (about 180°C for my UK mates) for around 11-13 minutes. Shorter bake means gooey centers, but watch for the edges just barely turning golden. If they look puffy and still soft, pull 'em out. They set up as they cool. (I always get nervous here, but just pull them. Trust me.)
- Let cool on the sheet for about 5–10 minutes before moving to a rack. Or eat one warm and risk the burn. Life is short.
Notes From My Not-Quite-Perfect Kitchen
- If your dough is crazy sticky, chilling longer really works. I tried skipping once—ended up with cookie pancakes. Still tasty, but weird.
- You can freeze the dough balls—freeze before rolling in sugar, then do that part right before baking.
- One time, I tried doubling the recipe in a single bowl. Just… don't. Trust me, you’ll need two bowls. Or a very large sink after.
Variations: Adventures (and Slight Misadventures!)
- I’ve swapped red velvet cake mix for a truly gorgeous (if slightly artificial) Christmas look. Tasted spot-on!
- Peppermint extract, instead of vanilla, is super festive—though, word to the wise: half a teaspoon tops. Any more and you'll recreate the candy cane disaster of 2018.
- One time I tried adding chopped dried cranberries. Was...okay. Didn’t love the chew, but maybe you will?
- Oh and chocolate cake mix works, but the texture is more brownie than cookie. Not bad—just different.
Don't Have All the Gear? Been There
I use a hand mixer, but honestly, strong arms and a big wooden spoon will do the trick—this dough is thick, but it’s not cement. A cookie scoop is nice, but two spoons and (clean) hands work in a pinch. Parchment paper makes life easier but if you only have foil, give it a good spray first.
Storage: If They Last Long Enough
Pop extras (as if) in an airtight container at room temp. They’re still great the next day—maybe better, even a bit fudgier! If you need to keep them longer, freeze 'em—but, honestly, in my house, that’s hypothetical. They vanish.
How I Actually Like To Serve These
Usually with a mug of hot cocoa (loaded with mini marshmallows, no shame). Or sometimes beside a scoop of vanilla ice cream for dessert after roast turkey, because why not? Christmas only comes once a year. My youngest likes to sneak a warm one into their breakfast plate on December 26th—who am I to object?
Lessons Learned (AKA: My Pro Tips)
- I once tried rushing the chilling step, and you know? Cookies melted into wrinkly puddles. Wait it out.
- Don’t overbake, even if they look a little underdone—they firm up as they cool. Trust your gut (and your oven timer).
- On second thought, double the batch if you’re feeding more than, say, 4 people. Regret is running out before bedtime.
FAQ: Real Questions, Real Honest Answers
- Can I use gluten-free cake mix? Absolutely! I’ve done it; a friend with celiac loved them. They’re a bit crumblier, but still ace.
- Do I have to use cream cheese? Pretty much, yeah—that’s the gooey secret. If you’re dairy-free, there’s some vegan cream cheeses. I haven't tried, but let me know if you do!
- How do I know when they’re really done? They’ll look a bit puffy and soft. If you poke one—carefully—they shouldn't feel raw, just gently set.
- Can I make these ahead for a cookie swap? Definitely—just keep them in a container lined with wax paper so they don’t stick. They stack okay, but wax paper helps a lot.
- Can I roll these in colored sugar instead of powdered? Sure, it makes a slightly crunchier outside. I’ve done mixing both, too—it’s festive chaos.
Speaking of chaos, did you know there are entire websites dedicated just to powdered sugar recipes? I stumbled on Sally’s Baking Addiction when looking for holiday cookie ideas and ended up on a two-hour cookie rabbit hole. And if you need a cake mix brand comparison, Serious Eats did this taste test that’s actually fun to read for us kitchen nerds. Okay, back to cookies... If you’ve baked these before—or you do it for the first time—let me know how it goes. Or what didn’t go right. Christmas is about sharing, after all, even if it’s cookie fails as well as wins!
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup powdered sugar (for rolling)
Instructions
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1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, beat the cream cheese and butter together until smooth and creamy.
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3Add sugar, eggs, and vanilla extract, and mix until well combined.
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4In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
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5Scoop tablespoon-sized amounts of dough, roll them into balls, and coat each ball in powdered sugar.
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6Place the coated dough balls on the prepared baking sheets. Bake for 11-12 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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