This batch of Christmas Ooey Gooey Butter Cookies has been my holiday secret for years, the kind of recipe that arrives at a party and disappears before anyone asks for the ingredients. I discovered this combination one December when a last-minute cookie swap left me staring at a lonely box of yellow cake mix and a block of cream cheese. The result was a revelation: a cookie with a delicate buttery crust, an almost custardy interior, and a snowy coat of powdered sugar and sprinkles that felt like celebration with every bite. The texture is what keeps people coming back—the exterior sets just enough while the center remains lusciously soft.

What makes these cookies special is their joyful simplicity. Using one 15.25 ounce yellow cake mix as the base gives a consistent flavor and light crumb, while softened butter and full-fat cream cheese create that signature ooey, gooey interior. They are the kind of cookie you can make in an afternoon with minimal measuring and maximum reward. Kids love rolling them in sprinkles and adults appreciate the balanced sweetness and buttery mouthfeel. Over the years they have become my go-to for cookie exchanges, neighbor gifts, and the plate I bring to holiday potlucks because they travel well and reliably impress.

Ingredients

• Yellow cake mix (one 15.25 ounce box): This provides the sweet, tender crumb that forms the cookie base. Choose a brand you enjoy plain—if the mix tastes flat by itself it will carry through. Brands with a vanilla-forward profile work particularly well.
• Butter (1/2 cup, 1 stick) softened: Unsalted butter lets you control salt levels; bring to room temperature for smooth creaming. Butter adds richness and a slight buttery edge to the exterior as it bakes.
• Vanilla extract (1/2 teaspoon): Pure vanilla enhances aroma and rounds out the sugar notes. Use pure rather than imitation when possible for a brighter finish.
• Cream cheese (8 ounces) softened: Full-fat cream cheese gives the best texture—very soft cream cheese mixes seamlessly and creates the signature gooey center.
• Egg (1 large, room temperature): Adds structure and tenderness; room temperature eggs emulsify better when beaten with fat.
• Powdered sugar (about 2 cups) sifted: For coating the baked cookies. Use sifted confectioners' sugar for an even, snow-like dusting.
• Holiday sprinkles (1/2 cup): Small nonpareils or jimmies adhere best. Avoid very large decorations which can overwhelm the delicate bite and prevent even baking.

Instructions

Prepare the base: Cream the softened butter and cream cheese in a large bowl using an electric mixer on medium speed for 2 to 3 minutes until pale and airy. Add the vanilla and the room-temperature egg and beat until smooth and homogeneous. You’re aiming to trap air in the fat to help the interior remain tender; the mixture should look glossy and slightly fluffy before adding dry ingredients. Incorporate the dry mix: With the mixer on low, add the boxed yellow cake mix gradually and blend until there are no visible streaks. The dough will be soft and slightly tacky but should hold together when pressed. Stop mixing as soon as the flour streaks disappear—overmixing can create a tighter crumb and reduce the melt-in-your-mouth texture. 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. If time is tight, a 30-minute chill works; an hour will deepen the flavors and improve handling. Shape and coat: Measure dough by tablespoonfuls and roll into balls. First press each ball lightly into the holiday sprinkles so they adhere to the surface, then roll in sifted powdered sugar until fully coated. Arrange coated balls about 2 inches apart on a parchment-lined baking sheet to allow a gentle spread. Bake and cool: Preheat the oven to 350°F and bake for 10 to 12 minutes. You want the edges just set and beginning to show a touch of golden color while the centers remain soft. Watch closely at the 10-minute mark to prevent overbaking—removing the sheet while centers are slightly underdone preserves the ooey center. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to finish setting.

Storage Tips

Store baked cookies in an airtight container lined with parchment to prevent sticking; place layers separated by parchment or wax paper. At room temperature they stay tender for about 3 days; refrigeration extends life to about 7 days but can firm the exterior—allow cookies to come to room temperature before serving for the best texture. For longer storage freeze on a tray until solid, then transfer to a freezer-safe container for up to 3 months. When reheating frozen or chilled cookies, microwave in 5-second bursts or warm in a 275°F oven for 5 to 8 minutes to revive the soft center. Re-sift a bit of powdered sugar after reheating for the freshest look.

Ingredient Substitutions

Swap the yellow cake mix for a 15.25 ounce spice cake mix to add warm holiday notes of cinnamon and nutmeg, or use chocolate cake mix for a richer cookie—expect a denser, slightly fudgier center with chocolate. For a lower-fat version use reduced-fat cream cheese, but know the texture will be less luxurious and the cookies may bake a touch quicker. To make them egg-free, try a commercial egg replacer equivalent to one egg or a flax egg (1 tablespoon ground flax + 3 tablespoons water), though the texture will be slightly different. If you need gluten-free, choose a gluten-free cake mix labeled as such; results vary by brand so chilling and precise timing are even more important.

Serving Suggestions

Present these cookies on a simple white platter dusted with extra powdered sugar for a snowy look, or nestle into holiday cupcake liners for gifting. Pair with strong coffee or hot cocoa—bitterness from coffee balances the sweet, buttery richness. For a more adult pairing try them alongside a lightly spiced mulled wine or a glass of sherry. Garnish with a light sprinkle of flaky sea salt for contrast if you prefer less sweetness. They work beautifully as part of a dessert board with shortbread, fruit preserves, and nuts.

Cultural Background

Cookies made from boxed cake mixes have a place in American home baking tradition as quick, reliable treats for gatherings and holidays. The technique of combining a cake mix with dairy and egg produces a hybrid between cake and cookie textures—soft and tender inside with a slightly set exterior. Over decades bakers have adapted boxed mixes into myriad home-cooked goods, turning pantry staples into crowd-pleasing desserts. These particular cookies fit neatly into the cookie-swap culture that flourished in mid-20th-century America, when convenience and creative adaptations of store-bought ingredients became part of family baking lore.

Seasonal Adaptations

In winter, switch to a spice cake mix and use red and green sprinkles for a classic holiday look. For spring occasions choose pastel sprinkles and a lemon cake mix, adding 1 teaspoon lemon zest to brighten the dough. To create a Halloween version use orange and black sprinkles and a chocolate cake mix. For a winter-to-spring transition, fold in 1/3 cup chopped dried cranberries before chilling for a tart contrast that pairs beautifully with the creamy center.

Meal Prep Tips

If you’re making these ahead for a party, bake them a day in advance and store at room temperature in an airtight container with parchment between layers. For longer prep, freeze baked cookies on a tray until solid, then pack in freezer-safe containers. Thaw overnight in the refrigerator and bring to room temperature before serving; refresh the powdered sugar with a light dusting just before guests arrive. If prepping dough ahead, portion into tablespoon-sized balls, freeze on a tray, then transfer to a bag; when ready, bake straight from frozen and add an extra 2 minutes to the baking time.

These cookies are more than a holiday treat—they’re a reliable way to bring people together. Whether you’re baking with kids, preparing for a cookie exchange, or making neighbor gifts, the combination of simplicity and indulgence makes them a recipe worth repeating. Enjoy the process and make it your own.