Ooey Gooey Butter Cookies are soft, sweet, and melt-in-my-mouth treats that always make the holidays feel extra special. With their festive colors and powdered sugar coating, they look as good as they taste—chewy, buttery, and just the right amount of gooey. These cookies are easy to make and perfect for cookie swaps, gift boxes, or a plate left out for Santa.

Why You’ll Love This Recipe

I love this recipe because it’s simple but feels so festive. The dough comes together quickly with cream cheese and cake mix, and the cookies bake up with a soft, gooey center that’s downright irresistible. I can roll them in powdered sugar to give them a snowy holiday look, and with a few sprinkles or food coloring, they become the perfect Christmas cookie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Unsalted butter (softened)

• Egg

• Vanilla extract

• Boxed yellow or white cake mix

• Powdered sugar (for rolling)

• Optional: red and green sprinkles or food coloring

Directions

1. I start by beating the cream cheese and butter together until smooth and creamy.

2. I add the egg and vanilla and mix until fully combined.

3. I stir in the cake mix until a thick dough forms.

4. If I want festive colors, I divide the dough and tint portions with red or green food coloring.

5. I chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

6. I roll the dough into 1-inch balls, coat each one in powdered sugar, and place them on a parchment-lined baking sheet.

7. I bake the cookies at 350°F (175°C) for 10–12 minutes, just until the edges are set but the centers are still soft.

8. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes me 10 minutes to mix the dough, 30 minutes to chill, and 10–12 minutes to bake, so the whole process is under an hour.

Variations

Sometimes I use a red velvet or chocolate cake mix for a different flavor and color. I’ve also added peppermint extract instead of vanilla for a holiday twist. Sprinkles or sanding sugar can make them extra festive, and for a more decadent version, I drizzle melted white or dark chocolate over the cooled cookies.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy again, I let frozen cookies thaw at room temperature—no reheating needed, since they’re meant to be soft.

FAQs

Why are they called ooey gooey butter cookies?

Because they’re made with cream cheese and butter, the cookies stay soft, gooey, and rich inside even after baking.

Do I have to chill the dough?

Yes, chilling makes the sticky dough easier to roll and helps the cookies hold their shape in the oven.

Can I use a different cake mix flavor?

Absolutely. I’ve tried lemon, red velvet, and chocolate cake mixes, and they all turn out delicious.

How do I keep the powdered sugar from melting into the cookie?

I make sure to coat the dough balls generously right before baking. If I want a thicker coating, I roll them twice.

Can I make these cookies ahead of time?

Yes, I often make the dough a day in advance and keep it chilled until I’m ready to bake. They’re also freezer-friendly once baked.

Conclusion

Christmas Ooey Gooey Butter Cookies are the perfect holiday treat—easy, festive, and full of sweet, buttery goodness. I love how they brighten up any cookie tray and how quickly they disappear once I put them out. Whether I’m baking them for friends, family, or just myself, they always bring a little extra holiday cheer.