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Ultimate Christmas Gooey Butter Cookies: Soft, Chewy, and Perfectly Festive

Close-up of stacked Christmas gooey butter cookies squares topped with powdered sugar and red/green sprinkles.
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Make these Christmas Gooey Butter Cookies for a melt-in-your-mouth holiday treat. They are soft, chewy, and use cream cheese for that signature gooey center, perfect for cookie exchanges.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 box (16 ounces) powdered sugar, divided
  • 1 teaspoon almond extract (optional, for flavor depth)
  • 1/2 cup red and green sprinkles (optional, for festive look)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, combine the yellow cake mix, 1 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Mix until a soft dough forms. This is your base layer.
  3. Press the dough evenly into the bottom of an ungreased 9×13 inch baking pan.
  4. In a separate large bowl, beat the softened cream cheese until smooth. Add the remaining 1 egg, 1 teaspoon vanilla extract, and almond extract, if using. Beat until just combined.
  5. Gradually beat in 1 cup of the powdered sugar until the mixture is smooth and creamy. This is your gooey layer.
  6. Spread the cream cheese mixture evenly over the cake mix base in the pan.
  7. If using sprinkles, gently sprinkle them over the cream cheese layer now.
  8. Bake for 20 to 25 minutes, or until the edges are lightly golden and the center is set but still soft. Do not overbake; you want the center to remain gooey.
  9. Remove the pan from the oven and let it cool completely on a wire rack.
  10. Once completely cool, cut the dessert into squares. Dust generously with the remaining powdered sugar before serving.

Notes

  • For a true melt-in-your-mouth texture, do not overbake. The center should look slightly underdone when you remove it from the oven.
  • If you prefer a thicker cookie, press the dough into an 8×8 inch pan instead of a 9×13 inch pan, and reduce the baking time slightly.
  • Chill the cookies for at least one hour after dusting with powdered sugar for easier cutting and a firmer texture.

Nutrition

Find it online: https://yummagnet.com/christmas-gooey-butter-cookies/