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These easy homemade gooey butter cookies have become my secret weapon for holiday cookie exchanges! I stumbled on this recipe during a busy Christmas season when I needed something quick but impressive. Now they're the first treats to disappear at every party. The combination of cream cheese and cake mix creates this incredible melt-in-your-mouth texture that'll have everyone begging for the recipe.
Why You'll Love This Recipe
You won't believe how simple these cookies are to make - just a few ingredients and they're ready to go! The cream cheese makes them so tender they practically melt in your mouth. Plus, they're perfect for the holidays with those festive sprinkles making them look like they came from a fancy bakery. I love how versatile they are too - you can switch up the colors for any occasion!
Ingredients
- The Basics:
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- The Mix:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup powdered sugar for coating
- 1/3 cup Christmas sprinkles
- Equipment Needed:
- Large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Step-by-Step Instructions
- Prep Your Space
- Heat your oven to 350°F. Line baking sheets with parchment paper. Make sure cream cheese and butter are truly room temperature - this is crucial!
- Mix The Base
- Beat cream cheese and butter until super fluffy, about 3 minutes. Add egg and vanilla, mix until smooth.
- Add The Dry Ingredients
- Pour in cake mix slowly while mixing on low. Your dough will be thick and sticky - that's perfect!
- Incorporate Sprinkles
- Gently fold in those Christmas sprinkles. Don't overmix or they'll bleed into the dough.
- Chill Time
- Pop your dough in the fridge for 30 minutes. This makes it easier to handle and prevents spreading.
- Shape And Roll
- Scoop 1½-inch balls, roll in powdered sugar until well coated. Place on prepared sheets 2 inches apart.
- Bake To Perfection
- Bake 10-12 minutes until edges are set but centers look slightly underdone. Let cool 5 minutes on pan before moving to rack.
Pro Tips
Make sure to use brick-style cream cheese, not the spreadable kind. Don't skip chilling the dough - it makes all the difference in how they bake up. Watch them closely in the oven; they should look slightly underbaked when you take them out. Let them cool completely before stacking or storing.
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Variations
Try using different cake mix flavors - chocolate, red velvet, or funfetti work great! Switch up sprinkle colors for different holidays. Sometimes I add a teaspoon of peppermint extract for Christmas or almond extract for a nutty twist.
Storage
Keep these beauties in an airtight container and they'll stay fresh for 3 days at room temperature. Layer them between wax paper to prevent sticking. They freeze beautifully too - just thaw at room temperature when ready to enjoy!
Frequently Asked Questions
- → Why chill the dough?
- Makes it easier to roll into balls. Cream cheese makes dough sticky until chilled.
- → Still too sticky to roll?
- Dust your hands with powdered sugar, or chill dough longer. Don't add more cake mix.
- → How do I know they're done?
- Edges should be set but centers still soft. They'll finish setting as they cool.
- → Why full-fat cream cheese?
- Low-fat makes cookies spread too much. Stick with full-fat for best texture.
- → Can I freeze the dough?
- Shape into balls first, freeze on sheet, then bag. Roll in sugar just before baking.