This recipe for Christmas Ooey Gooey Butter Cookies has been the centerpiece of our holiday cookie swaps for years. I first stumbled on this combination in a flurry of last-minute baking one December when the oven was already full and I needed a quick sweet that would travel well and still feel indulgent. The first bite—a tender, almost custardy center with a lightly crisped edge—had my family swooning. They are deceptively simple to make yet deliver that no-fail, nostalgic texture that people expect from homemade treats at holiday gatherings. What makes these cookies special is the creamy base: room-temperature cream cheese paired with butter gives the interior a rich, soft structure that puffs slightly and then settles into a luscious, gooey crumb. The yellow cake mix keeps the dough approachable and consistent, so even busy cooks can produce bakery-worthy results without pulling out dozens of ingredients. Finish them with a generous roll in powdered sugar for a snow-dusted appearance and a sprinkle of red and green for instant Christmas charm.

Ingredients

• Unsalted butter (1/2 cup, softened): Use high-quality European-style butter if possible for a richer flavor. Bring it to room temperature so it blends smoothly with the cream cheese and creates an even dough.
• Cream cheese (1 package, 8 ounces, softened): Full-fat cream cheese gives the best texture and shine to the interior. Avoid low-fat versions, which can make the center less tender.
• Egg (1 large): Adds structure and helps create the slightly custardy crumb. Use a fresh large egg at room temperature for even mixing.
• Vanilla extract (1 teaspoon): A good pure vanilla extract enhances the cake mix base; if you have vanilla bean paste, use 1/2 teaspoon for flecks and intensity.
• Yellow cake mix (1 box, 15.25 ounces): The standard boxed mix provides sweetness and body. Brands vary slightly; a classic yellow mix produces the ideal buttery flavor.
• Powdered sugar (1 cup) for coating: Use sifted powdered sugar to prevent lumps and ensure an even white coating that looks like snow.
• Red and green sprinkles: Use decorating jimmies or nonpareils—choose high-quality sprinkles that don’t bleed color onto the powdered sugar when applied.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and to promote even browning. Place a wire rack nearby for cooling. Proper preheating ensures consistent spread and browning in these sugar-heavy cookies. Blend the wet ingredients: In a medium mixing bowl, beat together the softened butter and softened cream cheese until completely smooth and homogenous. Use an electric mixer on medium speed for about 1 to 2 minutes, scraping the bowl once. Add the large egg and vanilla extract and mix until incorporated; the mixture should be glossy and slightly airy, which helps the center stay soft. Add the dry base: Gradually add the yellow cake mix to the wet mixture and mix on low speed until just combined. The dough will be soft but hold together; avoid overmixing, which can toughen the final texture. If the dough feels overly sticky, refrigerate for 10 to 15 minutes for easier handling. Form the dough balls: Roll the dough into 1-inch balls using lightly floured hands or a cookie scoop for uniform size. Place the powdered sugar in a shallow bowl and roll each ball to coat thoroughly, shaking off any excess. The powdered sugar creates a delicate crust and contributes to the classic ooey-gooey contrast. Arrange and bake: Place coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake in the preheated oven for 10 minutes, or until the edges are just set and lightly golden. The centers will look soft and slightly underbaked—that’s intentional for the desired texture. Decorate and cool: Remove the baking sheet from the oven and immediately sprinkle the warm cookies with red and green sprinkles so they adhere to the powdered sugar. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cool fully before storing to maintain the powdered-sugar finish.