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Every holiday season, I can't wait to whip up these ridiculously soft Gooey Butter Cookies. They're exactly what you dream of—cushy, velvety, and so tasty you can't stop at just one. Want to know the trick? Using cream cheese kicks up the tenderness, and the holiday sprinkles just bring the whole look together. They're always the first to vanish from the cookie platter.
Why You'll Love These Treats
If you've ever craved gooey butter cake, you're in for a treat with these cookies. Each bite melts away in your mouth, just like the classic. That cream cheese makes them extra pillowy, and the sparkly sprinkles fill every bite with Christmas spirit. The best part? They're crazy easy to whip up, so you don't have to spend all day in the kitchen before your holiday party.
All the Good Stuff You'll Need
- Yellow Cake Mix: This quick fix brings bold flavor and the best soft texture.
- Cream Cheese: Use a regular block—not the whipped stuff—for ultimate fluffiness.
- Powdered Sugar: Roll every dough ball in this for that iconic crackly look.
- Unsalted Butter: Melt-in-your-mouth goodness starts with this.
- Vanilla Extract: A splash makes the flavors pop even more.
- Egg: Just one large one binds everything together perfectly.
- Festive Sprinkles: Use whatever colors scream "holidays" to you.
Ready to Bake? Let's Go
- Let Them Cool
- Once out of the oven, let them hang out on the sheet for a bit before moving them somewhere to finish cooling down.
- Bake It Up
- Pop them onto your trays with space between and bake about 10 to 12 minutes. You're looking for set sides but a gooey center.
- Roll in Sugar
- Turn the dough into balls (aim for 1.5 inches), then dunk them in powdered sugar.
- Chill Time
- Stick the dough in the fridge for a half-hour—trust me, it makes scooping so much easier.
- Mix in Sprinkles
- Fold in the holiday sprinkles gently so you don't break them up.
- Add Cake Mix
- Toss in the cake mix and stir until everything thickens up and gets sticky.
- Blend the Wet Stuff
- Mix cream cheese, butter, egg, and vanilla till it's all nice and smooth.
- Oven's On
- Heat things up to 350°F and prep your pans with parchment. You'll thank yourself later—no sticking!
Give Them Your Twist
Switch things up however you want. Pick a vanilla or white cake mix for something different, or pour in a drop of almond, peppermint, or lemon extract if that's your thing. Got crushed candy canes? Mini chocolate chips? Toss them in! For next-level cuteness, dab in gel food coloring or roll the dough in colored sugar instead of regular powdered. They'll look unreal.
Top Tips for Success
Here’s how I always get the perfect batch—let your cream cheese and butter warm up before you mix. It'll turn out smooth as silk. Stir gently so they don't get dense. Don't skip chilling; your dough will be a breeze to handle. When you bake, don't walk away—let the sides firm up but keep the middles tender for that signature gooey bite.
Storing These Cookies
These stay soft for days if you keep them sealed up tight on the counter. Want to get ahead? Pop them in the freezer for up to three months. Stack them with care, thaw at room temp, and they'll be just as tasty as day one. Promise.
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Frequently Asked Questions
- → Why refrigerate the dough?
Letting the dough chill for 30 minutes makes it less tricky to handle and helps the cookies stay nice and thick during baking.
- → Can I store these in the freezer?
Absolutely. Freeze them in a sealed container or bag for up to 3 months. Thaw at room temperature when you're ready to eat.
- → Why choose regular cream cheese?
Full-fat cream cheese gives the cookies their gooey, soft texture, while low-fat options might change how they turn out.
- → Can I switch up the cake mix flavor?
Totally! You can try flavors like vanilla or chocolate instead of yellow cake mix to mix things up.
- → How can I tell they’re done baking?
Look for set edges and slightly soft centers, about 10-12 minutes in the oven. They’ll finish setting as they cool down.