Gooey Butter Cookies (Print Version)
# Ingredients:
01 -
1/2 cup powdered sugar.
02 -
1/2 cup holiday sprinkles.
03 -
1 (15.25 ounce) box yellow cake mix.
04 -
1 teaspoon vanilla extract.
05 -
1 large egg.
06 -
1/2 cup unsalted butter, softened.
07 -
8 ounces full-fat cream cheese, softened.
# Instructions:
01 -
Set your oven to 350°F and get two baking trays ready with parchment paper.
02 -
With an electric mixer, combine softened cream cheese, butter, vanilla, and egg until creamy and smooth.
03 -
Slowly stir the cake mix into the mixture until a thick dough forms. Carefully mix in sprinkles, trying not to overdo it.
04 -
Pop the dough into the fridge for at least 30 minutes to make it easier to handle.
05 -
Shape dough into balls about 1½ inches wide, roll them in powdered sugar, and space them 2 inches apart on the baking trays.
06 -
Bake for 10-12 minutes, keeping an eye on them. They should be set on the edges but still soft in the middle. Let them cool on the tray before moving them to a rack.
# Notes:
01 -
Best stored at room temperature for up to 3 days.
02 -
They freeze well for up to 3 months.
03 -
Opt for full-fat cream cheese for the best outcome.