This batch of Christmas ooey gooey butter cookies is the sort of thing that turns a quiet afternoon into a holiday memory. I first made them on a snow-dusted December afternoon when I wanted something fast, cheerful, and utterly indulgent to bring to a neighborhood cookie swap. The moment the oven door opened, the kitchen filled with a warm, buttery aroma and the first bite—tender, slightly chewy in the center and dusted with powdered sugar—made the whole party forget the cold outside. They’re the kind of cookie that disappears first from the platter and gets requested year after year. What makes these cookies special is the deceptively simple chemistry between boxed cake mix, cream cheese, butter, and a single egg. The beaten butter and cream cheese trap air and build a tender crumb, while the boxed mix provides structure and flavor with minimal fuss. I prefer a classic yellow mix because it yields a traditional buttery base, but I also love switching to spice or chocolate mixes for a twist. The billowy centers paired with a crisp, powdered-sugar exterior and festive sprinkles create a contrast that’s impossible to resist.

Ingredients

• Yellow cake mix, 15.25 ounces: Look for a brand you enjoy eating straight from the box, as that flavor becomes the cookie base; classic brands yield the brightest buttery taste.
• Unsalted butter, 1/2 cup (1 stick), softened: Room-temperature butter creams smoothly with cream cheese; unsalted lets you control the salt level and prevents an overly salty finish.
• Cream cheese, 8 ounces, softened: Full-fat creates the richest, most tender interior; make sure it’s very soft to avoid lumps and ensure a silky texture.
• Pure vanilla extract, 1/2 teaspoon: Pure vanilla provides warm aromatic notes—imitation will work in a pinch but won’t be as fragrant.
• Large egg, room temperature: One egg binds and adds lift; bringing it to room temperature helps it incorporate without clumping.
• Powdered sugar, about 2 cups, sifted: Use sifted confectioners’ sugar for an even coating; adjust amount based on how heavily coated you prefer.
• Holiday sprinkles, 1/2 cup: Choose small nonpareils or small jimmies that adhere well; avoid large candy pieces that can overwhelm the cookie’s delicate texture.

Instructions

Prepare the base: Cream the softened butter and cream cheese together in a large bowl with an electric mixer on medium speed for 2 to 3 minutes until pale and airy. Add the vanilla and egg, then beat until smooth and homogeneous. This creates a light interior by trapping small air bubbles in the fat and cheese. Incorporate the dry mix: With the mixer on low, add the boxed cake mix gradually, blending until there are no streaks of dry mix. The dough should be soft and slightly tacky; avoid overmixing or the cookies will become dense due to overdeveloped structure. Chill the dough: Cover and refrigerate for 30 to 60 minutes. Chilling firms the dough, making it much easier to roll into tidy balls and preventing excessive spreading while baking. A 30-minute chill is fine in a hurry; an hour makes handling effortless. Shape and coat: Measure tablespoonfuls of dough and roll into smooth balls. First press each ball into the holiday sprinkles to adhere a festive layer, then roll in sifted powdered sugar until well coated. Arrange on a parchment-lined baking sheet about 2 inches apart to allow a gentle spread. Bake: Preheat the oven to 350 degrees Fahrenheit. Bake for 10 to 12 minutes, watching closely at 10 minutes: edges should be set and just beginning to show a hint of golden color while centers remain soft. Overbaking dries the tender interior. Cool and finish: Let cookies rest on the baking sheet for 5 minutes to finish setting, then transfer to a cooling rack. If desired, dust with a light additional sprinkle of powdered sugar once fully cooled for a snow-kissed look.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain a tender interior and soft exterior. For longer storage, freeze in a single layer on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 to 60 minutes before serving; avoid microwaving frozen cookies, which can make them greasy. To refresh slightly stale cookies, warm in a 300-degree Fahrenheit oven for 4 minutes to regain some of the initial softness.

Ingredient Substitutions

If you prefer a different flavor profile, swap the yellow cake mix for spice cake or chocolate cake mix—use the same weight box. For a dairy-free version, use a vegan cream cheese and vegan butter stick, but expect a slightly different texture and flavor. If you need an egg-free option, try substituting one large egg with 3 tablespoons of aquafaba (chickpea brine) whipped until foamy; this can change the interior slightly but keeps a tender bite. Adjust powdered sugar coating quantity to taste if you prefer a lighter dusting.

Serving Suggestions

Serve warm with a cup of coffee, hot cocoa, or mulled cider for a cozy pairing. For a holiday platter, mix with ginger snaps and shortbread for textural contrast. Garnish with a small sprig of rosemary or an orange zest curl on the platter for visual contrast and an aromatic touch. These cookies are also perfect for cookie exchanges and make charming edible gifts when stacked in a tin with parchment layers.

Seasonal Adaptations

For winter, add 1/2 teaspoon ground cinnamon to the dough or swap in a spice cake mix for warm, festive notes. In spring, use pastel sprinkles and a lemon or almond extract in place of vanilla for brightness. For Valentine’s Day, substitute red-tinted nonpareils and a splash of cocoa in the powdered sugar coating. Small changes like these keep the same base technique while letting the cookies reflect the season’s flavors and colors.

Meal Prep Tips

Make the dough up to 48 hours ahead; shape into balls and freeze on a sheet until firm, then store in a sealed container for quick baking sessions. Bake from frozen by adding 2 extra minutes to the bake time and monitoring closely. For bulk cookie prep, bake in multiple sheets, rotating pans halfway through for even color. Label containers with baking and storage dates to keep track during busy holiday weeks.

These ooey gooey butter cookies are a joyful, simple project that rewards small hands and busy hosts alike. Whether you keep them purely traditional or experiment with flavors, they’re a dependable and delightful addition to any holiday repertoire—make a batch, share a tin, and savor the smiles they bring.