This batch of Christmas Ooey Gooey Butter Cookies has been a holiday tradition in my kitchen ever since I first stumbled upon the idea one December while wrapping presents late at night. I was craving something sweet and soft, something that would arrive to the cookie plate with both shine and a dusting of snow. The combination of boxed cake mix, cream cheese, and butter produces a texture that is truly decadent. The outside sets into a barely crisp edge while the inside remains tender and almost custardy, which is where the term ooey gooey makes so much sense.

I discovered this approach during a rushed season when time was short and baking needed to be foolproof. The first batch disappeared before the coffee cooled and the neighbors asked for the recipe. What makes these treats special is the contrast of exterior crunch and melt in the mouth interior, plus the festive sprinkle coating that transforms a simple cookie into a holiday centerpiece. I use a yellow cake mix for a classic buttery base, though I have experimented with spice and chocolate cake mixes with delicious results. Each bite is a balance of buttery richness, sweet powdered sugar, and a delicate tang from the cream cheese.

Ingredients

• Yellow cake mix: One 15.25 ounce box works beautifully for the classic buttery base. Look for a brand you enjoy eating plain as the mix flavor will come through. You can use a spice cake or chocolate cake mix for variation.
• Butter: 1 half cup softened butter, about 1 stick. Use unsalted butter to control salt levels, and bring to room temperature so it creams smoothly with the cream cheese.
• Vanilla extract: One half teaspoon. Pure vanilla gives the best aroma, but imitation will still perform if that s what you have on hand.
• Cream cheese: Eight ounces softened. Full fat cream cheese yields the richest texture. Let it sit at room temperature until very soft for easiest mixing.
• Egg: One large egg, room temperature. It binds the dough and contributes to the tender interior.
• Powdered sugar: About two cups for coating. Use sifted confectioners sugar for an even dusting. You can adjust amount depending on how heavily you like them coated.
• Holiday sprinkles: A half cup for rolling. Choose small nonpareils or jimmies that stick to the dough. Avoid large decorations that can overpower the delicate cookie.

Instructions

Prepare the base:Begin by creaming the softened butter and cream cheese together in a large mixing bowl. Use an electric mixer on medium speed for two to three minutes until pale and airy. Add the vanilla and the egg and beat until the mixture is smooth and homogeneous. This step is important to create a light, tender interior because the beaten fat and cheese trap air that expands slightly during baking.Incorporate the dry mix:With the mixer on low speed, add the boxed cake mix gradually and blend until there are no visible streaks of flour. The dough will be soft and slightly tacky but hold together. Avoid over mixing which can develop too much structure and result in a denser bite.Chill the dough:Cover the bowl and refrigerate for 30 to 60 minutes. Chilling firms the dough which makes rolling easier and prevents excessive spreading during baking. If you are short on time, a 30 minute chill is fine; an hour deepens flavors and makes handling a breeze.Shape and coat:Measure out dough by tablespoonfuls and roll into balls. First roll each ball in the holiday sprinkles to press them lightly into the surface. Then dip or roll in powdered sugar until fully coated. Place the coated balls two inches apart on a baking sheet lined with parchment paper to allow a gentle spread.Bake:Preheat the oven to 350 degrees Fahrenheit and bake the tray for 10 to 12 minutes. You want the edges to be just set and begin to show a light golden color while the centers remain soft. Over baking will dry them out so watch closely at the ten minute mark. Allow cookies to rest on the baking sheet for five minutes before transferring to a cooling rack.

Storage Tips

For short term storage, place baked cookies in a single layer inside an airtight container with sheets of parchment between layers to prevent sticking. Keep at room temperature away from direct heat for up to three days. For longer storage, freeze completely cooled cookies in a freezer safe container with parchment layers for up to two months. Thaw at room temperature for about 20 minutes before serving. If you prefer the dusted appearance, add a fresh dusting of powdered sugar after thawing to revive their holiday look.

Ingredient Substitutions

If you need to adapt, try a spice cake mix to add warm cinnamon and nutmeg notes that pair beautifully with the cream cheese. For a chocolate variation, use chocolate cake mix and swap the sprinkles for white nonpareils. To make them gluten free, choose a certified gluten free cake mix and ensure the sprinkles and powdered sugar are also gluten free. For a lower sugar version, experiment with a reduced sugar cake mix and reduce the amount of coating sugar, though texture will change slightly.

Serving Suggestions

Serve these on a festive platter dusted with extra powdered sugar and scattered holly sprigs for a classic holiday table display. They pair wonderfully with hot drinks such as coffee, hot chocolate, or a spiced tea. For a dessert plate, add a small scoop of vanilla ice cream or a drizzle of salted caramel for an elevated treat at a winter dinner party.

Cultural Background

Box-mix based cookies have a place in modern home baking where convenience meets tradition. The butter cookie with cream cheese elements echoes European butter based confections while the use of boxed cake mix reflects mid century American home baking practices where convenience and creativity often merge to form beloved classics. Over time families have adapted the basic formula into many regional holiday treats.

Seasonal Adaptations

For winter holidays, use red and green sprinkles or seasonal flavored cake mixes. For a spring celebration swap the sprinkles for pastel tones and add a touch of lemon zest to the dough. For a cozy autumn variation add a quarter teaspoon of ground cinnamon to the cake mix and use autumn colored sprinkles for a warm seasonal note.

Meal Prep Tips

Make the dough up to two days ahead and keep it refrigerated until you are ready to roll. For busy hosts, portion the dough into tablespoon sized balls and place on a baking sheet covered in plastic wrap then freeze. Transfer frozen dough balls into a container and bake directly from frozen, adding a minute or two to the bake time. This method lets you deliver fresh baked cookies with minimal last minute effort.

These cookies always remind me of afternoons with family where laughter mixed with flour dust and little hands pressing sprinkles into dough. Give them a try this season and make them your own with a favorite cake mix flavor or a unique sprinkle color.