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I seriously look forward to whipping up these awesome Gooey Butter Cookies every Christmas. They always come out unbelievably soft and fluffy. Cream cheese is the trick for making them extra melt-in-your-mouth tender. Those cheery sprinkles add so much holiday magic. Trust me, whenever I bring them to parties, they're gone instantly.
Why These Cookies Stand Out
Big fan of gooey butter cake? You're gonna flip for these cookies. They've got all those amazing buttery, melt-away vibes but as cookies. The cream cheese does wonders for their soft bite, and all the sprinkles just scream Christmas fun. You can get these finished in no time, so they're awesome for busy days around the holidays.
What You'll Be Grabbing
- Christmas Sprinkles: Match your favorite holiday colors to really make these pop.
- Powdered Sugar: Give your cookies that pretty, crinkly outside everyone loves.
- Yellow Cake Mix: The not-so-secret shortcut that keeps these cookies soft and tasty.
- Vanilla Extract: A little splash brings out a deeper, sweeter flavor.
- Egg: One big egg helps everything stick together nicely.
- Unsalted Butter: Delivers that rich, creamy magic in every bite.
- Cream Cheese: Grab the block style—the soft spread won’t give you that pillowy feel.
Irresistible Cookie How-To
- Let Them Cool
- Once they're out of the oven, chill on the pan a few minutes before setting on a cooling rack.
- Bake the Cookies
- Line up your dough balls on a tray and bake at 350°F for 10 to 12 minutes. The edges should look set, centers still soft.
- Roll and Sugar
- Shape the chilled dough into balls (about 1 1/2 inches) and toss them in powdered sugar for that cracked finish.
- Chill the Dough
- Stick the mixed dough in the fridge for half an hour so it's easy to handle.
- Add Sprinkles
- Fold in sprinkles gently at the end—don’t break them up too much.
- Mix in Cake Mix
- Blend your cake mix right into the wet mix—get ready for sticky, thick cookie dough.
- Combine Wet Stuff
- In a bowl, mix up the butter, cream cheese, egg, vanilla until it’s all smooth.
- Prep Your Equipment
- Fire up your oven to 350°F, cover trays with parchment so nothing sticks.
Personalize Your Batch
Switch things up and play with flavors here. Try white or vanilla cake mix, or swap in peppermint, lemon, or almond extract for a twist. Go wild with chocolate chips or smashed candy canes. Want to boost the festive look? A little gel color or colored sugar instead of powdered works like a charm too.
Simple Tips For Awesome Cookies
Here’s what works for me every time: soften your cream cheese and butter first, it mixes way smoother. Fold stuff in gently to keep the dough light. Don’t skip chilling the dough—sticky dough is a pain. Peek in on them as they bake. Edges should firm up, but keep those middles underdone for peak gooeyness.
How To Keep Them Tasty
Just keep these in a sealed container and they’ll stay soft on the counter for up to three days. If you want to stash extras, freeze them up to three months—put them in bags or a good freezer box. Bring them to room temp to enjoy and they’ll taste just-baked.
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Frequently Asked Questions
- → Why chill the cookie dough?
Chilling reduces stickiness and makes rolling into balls much simpler. It also controls spreading during baking.
- → Can I freeze these cookies?
Absolutely! Store them in an airtight container or freezer bag for up to 3 months. Thaw before enjoying.
- → Is full-fat cream cheese necessary?
For the best gooey texture, full-fat cream cheese works perfectly. Low-fat alternatives might affect the consistency.
- → Can I swap the cake mix flavor?
Yes! While yellow is standard, feel free to experiment with chocolate, vanilla, or other mixes for a twist.
- → How can I tell if they're done?
Edges should look firm, but the centers will stay a little soft. Bake for around 10 minutes—they firm up as they cool.