Christmas Ooey Gooey Butter Cookies
Christmas Ooey Gooey Butter Cookies made with butter, cream cheese, egg, white cake mix, sprinkles, powdered sugar, and optional almond and orange extracts.
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Servings: 40 Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 1 large egg
- ½ tsp almond extract optional
- ½ tsp orange extract optional
- 1 package white cake mix
- ½ cup sprinkles divided
- ½ cup powdered sugar
Instructions
Prepare the butter and cream cheese mixture.
- Place the room-temperature unsalted butter and cream cheese in a medium mixing bowl. Using an electric mixer, beat the ingredients together until smooth and fully combined.
Add the egg and extracts.
- Add the egg to the butter and cream cheese mixture. If using almond extract and orange extract, add them at this stage. Mix until the ingredients are evenly incorporated.
Add the cake mix.
- Gradually add the white cake mix to the bowl. Continue mixing until the dry cake mix is fully absorbed and a cohesive dough forms.
Fold in the sprinkles.
- Add ¼ cup of the sprinkles to the dough. Gently fold until the sprinkles are evenly distributed.
Chill the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. Chilling helps reduce stickiness and makes the dough easier to handle.
Preheat the oven.
- When ready to bake, preheat the oven to 350°F.
Prepare the coatings.
- Place the powdered sugar in one small bowl and the remaining ¼ cup of sprinkles in a separate bowl.
Shape the cookies.
- Using a 1-inch cookie scoop, portion the chilled dough and roll each portion into a ball.
Coat the dough balls.
- Sprinkle each dough ball with a few of the reserved sprinkles. Roll each dough ball in powdered sugar until fully coated.
Arrange on the baking sheet.
- Place the coated dough balls on a greased cookie sheet, leaving space between each cookie to allow for slight spreading.
Bake the cookies.
- Bake for 10 minutes, or until the edges are set and the centers remain soft. Avoid overbaking to maintain the intended tender texture.
Cool the cookies.
- Allow the cookies to cool on the cookie sheet for 2 minutes. Transfer them to a wire rack and allow them to cool completely before serving or storing.
Notes
To make this recipe gluten-free, use a certified gluten-free white cake mix in place of regular white cake mix.
Confirm that the sprinkles are labeled gluten-free, as some brands may contain wheat starch, gluten-based additives, or cross-contact warnings.
Use gluten-free certified powdered sugar, almond extract, and orange extract, since flavorings and powdered products can vary by brand.
Check that the butter, cream cheese, and egg are gluten-free and have not been exposed to gluten during preparation.
Prepare the cookies with clean mixing bowls, beaters, cookie scoops, baking sheets, cooling racks, and storage containers to prevent cross-contamination.
If baking for someone with celiac disease or a strong gluten sensitivity, use parchment paper or a thoroughly cleaned baking sheet and store the cookies separately from gluten-containing baked goods.