Description
Delight in these festive Christmas Ooey Gooey Butter Cookies, a soft, buttery treat with a creamy cream cheese base, dusted with powdered sugar and colorful holiday sprinkles. Perfect for holiday gatherings or a cozy winter treat.
Ingredients
Scale
Cookie Dough
- 1 box yellow cake mix
- 1/2 cup softened butter
- 1/2 teaspoon vanilla extract
- 8 ounces softened cream cheese
- 1 egg
Coating
- Powdered sugar (for rolling)
- Holiday sprinkles (for rolling)
Instructions
- Mix wet ingredients: Beat together the softened butter, vanilla extract, egg, and softened cream cheese until the mixture is fluffy and well combined.
- Add cake mix: Gradually add in the yellow cake mix and blend until all ingredients are fully incorporated and form a soft dough.
- Chill dough: Place the dough in the refrigerator and chill for 1 hour to firm up and make it easier to handle.
- Form and coat cookies: Roll chilled dough into balls, dip each ball in holiday sprinkles, then roll them around in a bowl of powdered sugar until fully coated.
- Bake: Arrange the coated cookie balls on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for 12 minutes, or until the edges turn lightly golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure a smooth, creamy batter.
- Chilling the dough is essential for easier rolling and to prevent spreading during baking.
- Use festive sprinkles to enhance the holiday look and make these cookies perfect for gift-giving.
- Store cookies in an airtight container to keep them soft and fresh for several days.
- You can substitute the yellow cake mix for any other cake mix flavor for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
