Unsalted butter, cream cheese, egg, almond extract, orange extract, white cake mix, sprinkles, and powdered sugar.

I don’t know what it is about Christmas, but the minute the season starts, I suddenly believe I should have cookies everywhere. On the counter. In cute tins. Wrapped for neighbors. Hidden in the freezer “for later,” which, let’s be honest, sometimes means after dinner. These Christmas Ooey Gooey Butter Cookies fit right into that happy little holiday chaos. They’re soft, sweet, chewy, full of sprinkles, and rolled in powdered sugar so they look like they got caught in a tiny snowstorm.

The first time I made these Christmas Ooey Gooey Butter Cookies, I was not in the mood for complicated baking. It was one of those December days where the kitchen already had too much going on — grocery bags on one side, wrapping paper on the table, Christmas music playing slightly too loud, and someone asking where the tape went. Sound familiar? I wanted cookies, yes. But I did not want to roll dough, cut shapes, decorate edges, or pretend I had the patience for tiny icing details. These easy cake mix Christmas cookies were exactly what I needed.

I remember looking at the dough after mixing it and thinking, “Hmm. That is… sticky.” Not bad sticky, just very much gooey butter cookie dough being gooey butter cookie dough. For a minute, I wondered if I’d done something wrong, because the dough was soft and clingy and not exactly eager to cooperate. But once it chilled, everything made sense. The dough firmed up, scooped nicely, rolled in powdered sugar, and baked into the softest little holiday cookies. So yes, the chilling step is not just there to test your patience. It really does help.

What I love about these gooey butter cookies is that they taste rich without feeling heavy. The butter and cream cheese make them soft and tender, while the white cake mix keeps things easy and sweet. The powdered sugar gives them that pretty crinkle-style finish, and the sprinkles bring all the Christmas cookie tray energy. They’re not fancy in a polished bakery-window way, but they are cheerful. Homemade cheerful. The kind of cookie that makes people smile before they even take a bite.

These Christmas sprinkle cookies remind me a little of the cookie trays we used to see around the holidays — the ones with sugar cookies, fudge, peanut butter blossoms, and at least one sprinkle-covered cookie that every kid reached for first. Sprinkles have power. I don’t make the rules. There’s just something about red and green sprinkles that makes a cookie feel more festive, even if the rest of the day has been a little messy.

The optional almond and orange extracts give these holiday cookies a fun little twist. Almond extract adds that sweet bakery-style flavor, while orange extract gives a bright citrus note that feels surprisingly Christmas-y. I love the orange because it reminds me of peeling little oranges around the holidays, usually while someone is watching a Christmas movie in the other room and pretending they’re not also checking their phone. Very modern holiday mood, you know?

But if you prefer a more classic flavor, you can skip the extracts. Truly. These cream cheese cookies are still delicious with just the butter, cream cheese, cake mix, sprinkles, and powdered sugar. I like recipes that give you options because holiday baking can already feel like a lot. Some years I want all the festive flavors. Other years, I want to keep it simple and get the cookies in the oven before I lose interest. Both are valid.

Another thing I love is that this recipe makes about 40 cookies, which sounds like a huge batch until people start walking through the kitchen. Suddenly “40 cookies” becomes “wait, where did they go?” These Christmas Ooey Gooey Butter Cookies are perfect for cookie swaps, school parties, Christmas dessert boards, family gatherings, gift boxes, or a cozy night with hot chocolate and a movie you’ve already seen twelve times. Sometimes that’s the best kind of night.

They’re also freezer-friendly, and honestly, that feels like a gift to future you. You can freeze the baked cookies or freeze the dough balls for later. During December, when everything seems to happen at once, having cookie dough ready to go feels like winning a small holiday lottery. Not a huge one. But enough to make you feel smug for a minute.

So if you’re looking for soft, colorful, easy Christmas Ooey Gooey Butter Cookies, this recipe is such a good one to keep close. They’re sweet, cheerful, a little messy, and very forgiving. Basically, everything I want from Christmas baking.

Why you’ll Love these Christmas Ooey Gooey Butter Cookies?

You’ll love these Christmas Ooey Gooey Butter Cookies because they bring all the festive cookie joy without turning your kitchen into a full production. They’re soft, chewy, sweet, and colorful, with a powdered sugar coating that gives them that snowy holiday look. They feel special enough for Christmas cookie trays, but they’re simple enough to make on a random December afternoon when you suddenly decide, “I need cookies.”

These cake mix Christmas cookies are such a helpful shortcut. The white cake mix does a lot of the work for you, so you don’t have to measure a long list of dry ingredients. You still add butter, cream cheese, egg, extracts, and sprinkles, so the cookies taste rich and homemade. It’s a shortcut, but not in a sad way. More like a “thank goodness, I still have presents to wrap” way.

The texture is probably my favorite part. These gooey butter cookies bake up soft and tender, with a slightly gooey middle if you don’t overbake them. The cream cheese gives them richness, the butter adds flavor, and the cake mix keeps the dough sweet and simple. They’re not crisp cookies, and they’re not meant to be. They’re the kind of soft cookie you pick up and immediately understand why “ooey gooey” is in the name.

These Christmas sprinkle cookies are also great for sharing because the recipe makes about 40 cookies. That means you can fill a cookie tin, bring them to a party, add them to a dessert board, or tuck a few into little gift bags. Of course, this also means people will keep grabbing them every time they walk by. Cookie math gets weird during the holidays. A full container can become half full in about eight minutes.

I also love that the sprinkles make them festive without requiring any decorating skills. No piping bags. No royal icing. No tiny cookie faces that start out cute and somehow end up looking worried. You just fold sprinkles into the dough, add a few more before rolling, coat the dough balls in powdered sugar, and bake. Easy. Cheerful. Low stress.

The dough can chill for 1 hour or up to 24 hours, which gives you flexibility. You can make the dough the same day or prepare it the night before and bake when you’re ready. I like that because holiday schedules are not always neat. Sometimes you have time to mix dough at 9 p.m. but not bake until the next morning. These holiday cookies understand that.

And maybe best of all, these Christmas Ooey Gooey Butter Cookies freeze well. You can freeze the baked cookies or freeze the dough balls and bake later. That makes them perfect for busy holiday weeks, cookie exchanges, or any time you want a little homemade cookie backup. Future you will be grateful. Possibly very grateful.

Ingredient Notes

The ingredients in these Christmas Ooey Gooey Butter Cookies are simple, but together they make soft, sweet, festive cookies with that classic gooey butter texture. Butter and cream cheese create the rich base, the egg holds everything together, the white cake mix keeps the recipe easy, and the sprinkles and powdered sugar bring the holiday charm. It’s a short list, but it does a lot.

• Unsalted Butter: Unsalted butter gives these gooey butter cookies richness and flavor. Make sure it’s at room temperature before mixing so it blends smoothly with the cream cheese. Cold butter can leave little lumps, and melted butter can make the dough too loose. I know “room temperature butter” sounds like the most repeated baking advice ever, but it really matters here. Soft butter makes the dough smoother and easier to work with later.
• Cream Cheese: Cream cheese is what makes these Christmas Ooey Gooey Butter Cookies so soft, rich, and tender. Use an 8-ounce block of cream cheese and let it soften before mixing. If it’s too cold, it won’t blend as easily with the butter, and you may end up chasing little cream cheese bits around the bowl. Been there. It’s not the end of the world, but softened cream cheese makes life easier.
• Egg: One large egg helps bind the dough and gives these cream cheese cookies structure. It also adds moisture, which helps keep the cookies soft after baking. Since the recipe already has butter and cream cheese, you don’t need more than one egg. Too much egg could make the cookies more cakey, and we’re aiming for soft and gooey, not fluffy little cake bites.
• Almond Extract: Almond extract is optional, but it gives these holiday cookies that sweet bakery-style flavor. I like it, especially around Christmas, because it makes the cookies taste a little extra special. But almond extract can be strong, so don’t pour with your heart here. Measure it. Some people love almond flavor, and some people can spot it from across the room and immediately have opinions.
• Orange Extract: Orange extract is also optional, but it adds a bright, citrusy holiday note. I think it makes the cookies feel a little more festive, almost like oranges in stockings or a bowl of clementines on the kitchen counter. That said, if orange isn’t your thing, skip it. These Christmas Ooey Gooey Butter Cookies are still soft, sweet, and delicious without it.
• White Cake Mix: White cake mix is the shortcut ingredient that makes these cake mix Christmas cookies so easy. It already contains the dry ingredients needed for the dough, which saves time and keeps the recipe simple. Use one standard package of white cake mix and add it gradually to the butter and cream cheese mixture. The dough will be thick and sticky, and that’s normal. Don’t panic.
• Sprinkles: Sprinkles make these Christmas sprinkle cookies cheerful and colorful. You’ll fold ¼ cup into the dough, then use the remaining ¼ cup before rolling the dough balls in powdered sugar. Red and green sprinkles are perfect for Christmas, but you can use any festive mix you like. Just try not to overmix after adding them, because some sprinkles can bleed color and turn the dough a little muddy. Still tasty, but less cute.
• Powdered Sugar: Powdered sugar coats the dough balls before baking and gives the cookies their sweet, snowy finish. It also helps create that pretty crinkle-style look. Rolling the dough in powdered sugar can get a little messy, but that’s part of the fun. Powdered sugar on your fingers, on the counter, maybe on your shirt — very festive, honestly.

How to Make Christmas Ooey Gooey Butter Cookies?

Making Christmas Ooey Gooey Butter Cookies is simple, but the dough does need time to chill. You’ll cream the butter and cream cheese, mix in the egg and optional extracts, add the cake mix, fold in sprinkles, chill the dough, then scoop, coat, and bake. The process is easy, but the chilling step is important because the dough is soft and sticky before it firms up.

Step 1: Cream the butter and cream cheese

Place the room-temperature butter and cream cheese in a medium mixing bowl. Use an electric mixer to beat them together until smooth and creamy. This step creates the base for your gooey butter cookies, so take a minute to get everything blended well. You don’t want large lumps of cream cheese hiding in the dough. A few tiny ones probably won’t ruin anything, but smooth is better.

Step 2: Add the egg and extracts

Add the large egg to the butter and cream cheese mixture. If you’re using almond extract, orange extract, or both, add them now. Mix until everything is fully combined. The egg helps the dough come together, while the extracts add flavor. Almond gives more of a bakery-cookie taste, and orange adds a bright holiday twist. Use what you like. This recipe is flexible, thankfully.

Step 3: Add the cake mix

Gradually add the white cake mix to the bowl and continue mixing until the dry mix is fully absorbed. The dough will be thick and sticky, which is exactly what you want for Christmas Ooey Gooey Butter Cookies. It may look too soft at first, but don’t worry. Once the dough chills, it becomes much easier to scoop and roll. Sticky dough now, better cookies later.

Step 4: Fold in the sprinkles

Fold ¼ cup of sprinkles into the dough until they are evenly distributed. Try to stir gently so the sprinkles don’t bleed too much color into the dough. A few streaks are fine, and honestly, kind of cute. You just don’t want the whole bowl to turn into a strange holiday blur. These Christmas sprinkle cookies should look bright and cheerful.

Step 5: Chill the dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. This step makes the dough less sticky and much easier to handle. I know chilling dough can feel like the recipe is stopping you right when you’re getting excited, but it really does help. Without chilling, rolling the dough can turn into a sticky little wrestling match.

Step 6: Preheat the oven

When you’re ready to bake, preheat the oven to 350°F. Let the oven heat fully before placing the cookies inside. A properly heated oven helps the cookies bake evenly and keeps the texture soft. It’s one of those simple steps that doesn’t seem exciting, but it makes a difference.

Step 7: Prepare the coatings

Place the powdered sugar in one small bowl and the remaining ¼ cup of sprinkles in another bowl. Setting up your little coating station before scooping the dough makes the process easier. Chilled dough is easiest to work with while it’s still cold, so having everything ready helps you move quickly.

Step 8: Scoop and roll the dough

Use a 1-inch cookie scoop to portion the chilled dough, then roll each portion into a ball. Add a few reserved sprinkles to each dough ball first, then roll the ball in powdered sugar until fully coated. This gives the cookies their colorful, snowy finish. Your hands may get sticky and powdery. That’s normal. Consider it part of the Christmas cookie experience.

Step 9: Arrange the cookies on the baking sheet

Place the coated dough balls on a greased cookie sheet, leaving space between them so they can spread slightly. Don’t crowd the pan. These cream cheese cookies need a little room to puff, spread, and settle. If you need to bake in batches, that’s fine. It’s better than ending up with one giant cookie blob, although that does sound funny.

Step 10: Bake the cookies

Bake the cookies at 350°F for 10 minutes. They should look set around the edges but still soft in the center. Avoid overbaking, because these cookies are meant to stay soft and gooey. They may look slightly underdone when you take them out, but they will continue to set as they cool. Trust the process, even if the cookies look a little shy at first.

Step 11: Cool the cookies

Let the cookies cool on the cookie sheet for 2 minutes after removing them from the oven. Then transfer them to a wire rack to cool completely. They will be delicate while warm, so move them gently. Fresh Christmas Ooey Gooey Butter Cookies are soft little things, and we don’t need any cookie casualties.

Storage Options

Christmas Ooey Gooey Butter Cookies store well, which makes them perfect for holiday baking, cookie swaps, and make-ahead treat boxes. Since they are soft cookies made with butter and cream cheese, keeping them covered is important. They stay best when protected from air, because soft cookies can dry out if they’re left uncovered too long.

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you stack them, place parchment paper or wax paper between the layers so they don’t stick together and the powdered sugar coating stays a little nicer. Some powdered sugar may absorb into the cookies over time, which is normal. They’ll still taste wonderful, even if they look a little less snowy.

You can refrigerate these gooey butter cookies for up to 5 days. Let them sit at room temperature for a few minutes before serving so they soften slightly. Cold cookies are fine, but they taste better after they’ve had a little time to relax. I mean, same. A few minutes on the counter makes the texture softer and more enjoyable.

For longer storage, freeze the baked cookies for up to 2 months. Place them in a freezer-safe container with parchment paper between the layers. Thaw them at room temperature before serving. The powdered sugar may fade or absorb a bit after freezing, so you can dust them with a little extra powdered sugar if you want them to look freshly baked again.

You can also freeze the dough for these cake mix Christmas cookies. Scoop the chilled dough into balls, place them on a tray, and freeze until firm. Then transfer the frozen dough balls to a freezer-safe bag or container. When you’re ready to bake, thaw them slightly, add sprinkles and powdered sugar, and bake as directed. You may need to add a minute or two if the dough is still very cold.

If you’re making these Christmas sprinkle cookies for a gift box or cookie exchange, I’d bake them the day before if you can. They taste fresh, stay soft, and look pretty in tins or treat bags. Pack them gently because they’re tender cookies, not crunchy ones. A little care keeps them from turning into cookie confetti before they reach their destination.

Variations & Substitutions

These Christmas Ooey Gooey Butter Cookies are festive and delicious as written, but they’re also easy to change depending on your mood, pantry, or holiday plans. You can switch the cake mix flavor, skip the extracts, change the sprinkles, add chocolate chips, or turn them into cookies for other celebrations. This is a forgiving recipe, which is exactly what I want when December is already doing the most.

• Use Vanilla Cake Mix: If you don’t have white cake mix, vanilla cake mix works well. The flavor will be slightly warmer and more vanilla-forward, but the cookies will still be soft and sweet. These cake mix Christmas cookies are flexible, so use a similar-size box and keep going. No need to overthink it.
• Skip the Extracts: Almond and orange extracts are both optional. If you want a simple sweet cookie flavor, leave them out. The butter, cream cheese, cake mix, sprinkles, and powdered sugar already make a delicious cookie. Sometimes simple is better, especially when the dessert table already has peppermint, chocolate, gingerbread, and ten other flavors competing for attention.
• Use Only Almond Extract: If you like that classic bakery-style flavor, use almond extract and skip the orange. Almond extract gives these holiday cookies a sweet, almost fancy flavor without much effort. Just measure carefully because almond extract can take over if you get too generous. It’s tiny but bossy.
• Use Only Orange Extract: If you love citrusy holiday flavors, use orange extract and skip the almond. Orange adds a bright note that pairs nicely with the cream cheese and sweet cake mix. It makes the cookies feel a little unexpected, like finding one extra gift bag you forgot you bought. Nice surprise.
• Add Mini Chocolate Chips: Mini white chocolate chips or semi-sweet chocolate chips can be folded into the dough for extra sweetness. Keep the amount modest so the cookies stay soft and don’t become overloaded. These cream cheese cookies already have a rich texture, so a little chocolate is plenty.
• Change the Sprinkles: Use red and green sprinkles for Christmas, pastel sprinkles for Easter, pink and red for Valentine’s Day, or rainbow sprinkles for birthdays. These sprinkle cookies can easily become year-round cookies with one simple swap. It’s almost too easy, which means yes, you might make them more often than planned.
• Try Different Cake Mix Flavors: Yellow cake mix, chocolate cake mix, red velvet cake mix, or funfetti cake mix can all work. The flavor and color will change, but the method stays similar. Red velvet is especially pretty for Christmas, and funfetti makes the cookies extra playful. Chocolate cake mix gives them a deeper dessert vibe, if that’s what you’re craving.
• Add Extra Powdered Sugar: If you want a stronger crinkle look, roll the dough balls generously in powdered sugar before baking. Some powdered sugar may melt into the cookies, especially if the dough is warm, so a generous coating helps. You can also dust the cooled cookies with a little more powdered sugar for that fresh snowy finish.
• Make Them Smaller: Use a smaller cookie scoop for bite-size cookies, especially for cookie trays or gift boxes. Watch the baking time carefully because smaller cookies may bake faster. Tiny gooey butter cookies are adorable, but they can go from soft to overbaked quickly. Keep an eye on them.
• Make Them for Other Holidays: These ooey gooey butter cookies are not just for Christmas. Change the sprinkle colors and make them for birthdays, baby showers, Valentine’s Day, Easter, school parties, or any celebration that needs soft, colorful cookies. Which, honestly, is most celebrations.

What to Serve With Christmas Ooey Gooey Butter Cookies?

Christmas Ooey Gooey Butter Cookies are sweet, soft, and rich, so they pair beautifully with cozy drinks and classic holiday treats. They’re perfect for cookie trays, movie nights, dessert boards, and little afternoon breaks when you need something festive with your coffee. Since the cookies are sweet and buttery, drinks with warmth, creaminess, or a little bitterness balance them nicely.

• Hot Chocolate: Hot chocolate and Christmas Ooey Gooey Butter Cookies feel like a holiday movie snack waiting to happen. The cookies are soft and sweet, and the hot chocolate makes everything feel extra cozy. Add whipped cream or marshmallows if you want the full Christmas mood. I would absolutely support that choice.
• Coffee: Coffee balances the sweetness of these cream cheese cookies beautifully. A hot cup of coffee, espresso, or cold brew adds a little bitterness that works well with the powdered sugar coating. It’s a great pairing for adults who want a cookie break between wrapping gifts, answering messages, or pretending the holiday list is under control.
• Milk: Milk is classic with soft cookies, and these Christmas sprinkle cookies are perfect with a cold glass. It’s simple, nostalgic, and kid-friendly. It also makes the cookies feel extra cozy, like the kind you’d leave out for Santa if you were feeling generous. Or keep for yourself if you were feeling realistic.
• Eggnog: Eggnog pairs nicely with these holiday cookies, especially if you use almond or orange extract. The creamy, spiced flavor feels very festive with the soft powdered sugar cookies. It is a rich pairing, so one or two cookies may be enough. Maybe. I won’t check.
• Tea: Black tea, chai, or orange spice tea all work well with these cookies. Tea adds warmth without making the snack feel too heavy. Orange spice tea is especially nice if you use orange extract in the dough because the flavors echo each other a little. I love when that happens without much effort.
• Christmas Cookie Tray: Add these Christmas Ooey Gooey Butter Cookies to a cookie tray with gingerbread, shortbread, sugar cookies, peanut butter blossoms, chocolate crinkles, and fudge. Their soft texture and bright sprinkles make the tray look cheerful. They’re usually the ones kids notice first, because sprinkles know how to steal attention.
• Vanilla Ice Cream: Serve one cookie with a scoop of vanilla ice cream for a simple dessert plate. The soft cookie and cold ice cream work really well together. You can even crumble a cookie over the top like a festive topping. It’s easy, but it feels like you made an actual dessert-dessert.
• Fruit Platter: Fresh strawberries, oranges, grapes, or apple slices add a lighter option beside the sweet cookies. Fruit helps balance the richness and adds pretty color to a dessert table. Plus, it gives people something fresh to nibble between cookies, which makes the whole tray feel a little less intense.
• Holiday Dessert Board: Add these gooey butter cookies to a dessert board with peppermint bark, fudge, pretzels, marshmallows, chocolates, and fruit. They bring softness, color, and that sweet powdered sugar finish. Save yourself one before putting the board out, though. This is not greed; this is planning.
• Warm Apple Cider: Warm apple cider pairs beautifully with the almond or orange notes in these cookies. It’s cozy, fruity, and perfect for tree-trimming, gift wrapping, or watching Christmas movies while pretending you’re not already behind on everything. Very seasonal. Very comforting.

FAQ

Why is my dough so sticky?

The dough is naturally sticky because it has butter, cream cheese, egg, and cake mix. That’s normal for gooey butter cookies, so don’t panic if it feels soft at first. Chilling the dough for at least 1 hour helps it firm up and makes it easier to scoop and roll. If it starts getting sticky again while you’re working, place it back in the fridge for a few minutes. Dough needs a break too, apparently.

Can I skip the chilling time?

I wouldn’t recommend skipping the chilling time for these cake mix Christmas cookies. The dough needs time to firm up so it is easier to handle and does not spread too much while baking. If you skip the chill, the cookies may still taste good, but the dough will be stickier and messier to roll. And during Christmas baking, we don’t need extra chaos unless it comes with sprinkles.

How do I keep the cookies soft?

To keep Christmas Ooey Gooey Butter Cookies soft, store them in an airtight container once they are fully cooled. Also, do not overbake them. Bake for about 10 minutes, until the edges look set but the centers still look soft. They will firm up as they cool. If you wait until they look fully firm in the oven, they may end up drier than you want.

Why did my powdered sugar disappear after baking?

Some powdered sugar can melt into the dough as the cookies bake, especially if the dough is warm or not coated generously. For a stronger snowy look, roll the chilled dough balls well in powdered sugar before baking. You can also dust the cooled cookies with a little extra powdered sugar before serving. A little touch-up never hurt a Christmas cookie.

These Christmas Ooey Gooey Butter Cookies are soft, chewy, sweet, colorful, and wonderfully easy thanks to cake mix, butter, cream cheese, sprinkles, and powdered sugar. They feel festive without being fussy, which is exactly the kind of recipe I want when the holiday season is already full of lists, plans, and “wait, did I forget something?” moments.

I love this recipe because it gives you cheerful, bakery-style cookies without rolling dough, cutting shapes, or decorating with tiny icing bags. You mix, chill, scoop, coat, bake, and suddenly you have a tray of soft Christmas cookies that look ready for a cookie swap or holiday tin. Simple, cozy, and just messy enough to feel homemade.

Try these Christmas Ooey Gooey Butter Cookies the next time you want easy cake mix Christmas cookies, soft cream cheese cookies, or colorful holiday sprinkle cookies for sharing. And tell me — are you adding almond extract, orange extract, extra sprinkles, or keeping them simple and snowy? Can’t wait to hear what you think!