Easy Christmas Gooey Butter Cookies with Sprinkles (Print version)
Soft cake mix gooey butter cookies with cream cheese, powdered sugar, and red and green sprinkles for easy holiday baking.
# Ingredients:
For the cookie dough
01 -
8 oz (225 g) full-fat brick cream cheese, softened
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1 large egg, room temperature
04 -
1 teaspoon vanilla extract
05 -
1 box (15.25 oz or 432 g) yellow cake mix
06 -
1/3 cup red and green holiday sprinkles, preferably jimmies
For rolling
07 -
3/4 cup (90 g) powdered sugar
08 -
2 tablespoons extra holiday sprinkles for topping, optional
# Instructions:
01 -
Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
02 -
In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 1-2 minutes. Beat in the egg and vanilla until combined.
03 -
Add the cake mix and beat on low speed until a thick, sticky dough forms. Scrape the bowl to make sure no dry mix remains.
04 -
Fold in 1/3 cup sprinkles with a spatula just until evenly scattered through the dough.
05 -
Cover and refrigerate for 30-45 minutes, until the dough is easier to scoop and roll.
06 -
Scoop 1 1/2 tablespoon portions and roll into balls. Coat each ball generously in powdered sugar and place 2 inches apart on the baking sheets. Add a few extra sprinkles on top if desired.
07 -
Bake for 10-12 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a rack.
# Good to know:
01 -
Chilling helps the sticky dough hold its shape.
02 -
Do not overbake. The cookies finish setting as they cool.
03 -
Store airtight at room temperature for 3-4 days or freeze up to 2 months.