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These no-fuss gooey butter cookies have turned into my go-to for holiday cookie swaps! I discovered this gem during a hectic Christmas when I was short on time but wanted to wow everyone. Now they're always the first treats to vanish at gatherings. The mix of cream cheese with cake mix gives them this amazing soft texture that makes everyone ask how I made them.
What Makes These Cookies Special
You'll be shocked at how easy these cookies are to whip up - just grab a handful of ingredients and you're all set! The cream cheese gives them this softness that makes them dissolve right in your mouth. And those colorful sprinkles make them look store-bought fancy, perfect for holiday parties. I really dig how you can change them up for any celebration by switching sprinkle colors!
Ingredients
- Main Components:
- 8 oz block cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- The Dry Stuff:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup powdered sugar for rolling
- 1/3 cup holiday sprinkles
- Tools You'll Need:
- Big mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Making Your Cookies
- Get Everything Ready
- Turn your oven on to 350°F. Put parchment on your baking sheets. Double check that your cream cheese and butter are completely soft - this really matters!
- Create Your Foundation
- Whip the cream cheese and butter until they're light and airy, for about 3 minutes. Toss in the egg and vanilla, then mix until everything looks smooth.
- Bring In The Cake Mix
- Gradually add the cake mix while your mixer runs on low. The dough should end up thick and a bit sticky - that's exactly what you want!
- Add Some Color
- Carefully stir in your holiday sprinkles. Don't mix too much or the colors will run throughout the dough.
- Cool It Down
- Stick your dough in the fridge for half an hour. This helps you handle it better and keeps the cookies from spreading too much.
- Form Your Cookies
- Use your scoop to make 1½-inch balls, then coat them well with powdered sugar. Place them on your sheets with 2 inches between each.
- Bake Them Just Right
- Cook for 10-12 minutes until the edges look set but the middles still seem a bit soft. Let them sit on the pan for 5 minutes before moving them to a cooling rack.
Expert Advice
Always go for the solid block cream cheese, not the soft tub kind. Don't try to skip the cooling time - it really helps them turn out right. Keep an eye on them while they bake since they should look a tiny bit undercooked when you pull them out. Let them cool all the way before you stack or pack them away.
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Different Takes
Feel free to swap in other cake mix flavors - chocolate, red velvet, or funfetti all work wonderfully! Change your sprinkle colors to match any holiday. I sometimes put in a teaspoon of peppermint extract at Christmas or add some almond extract for a different flavor kick.
Keeping Them Fresh
Store these yummy treats in a sealed container and they'll stay good for 3 days on your counter. Put wax paper between layers so they don't stick together. You can freeze them too - just let them warm up naturally when you're ready to eat them!
Frequently Asked Questions
- → What does chilling the dough do?
- It firms up the sticky dough from the cream cheese, so it's easier to roll.
- → How do I stop sticky dough?
- Dust your hands with powdered sugar or let it chill longer. Avoid adding more mix.
- → How will I know they’re baked?
- Edges should hold their shape, and centers will stay soft. They’ll firm up as they cool.
- → Why avoid low-fat cream cheese?
- Low-fat cream cheese makes them spread too much. Full-fat gives the best results.
- → Can I store the dough in the freezer?
- Freeze dough as pre-rolled balls on a pan, then transfer to a bag. Roll in sugar before baking.