Viral Christmas Gooey Butter Cookies (Soft, Crinkly Holiday Cookies with a Melt-in-Your-Mouth Center)

Viral Christmas Gooey Butter Cookies (Soft, Crinkly Holiday Cookies with a Melt-in-Your-Mouth Center)

If your cookie tin needs one more star this Christmas, make it these gooey butter cookies. They bake up with crackly, powdered-sugar tops and centers so soft they practically melt on your tongue, and they taste like the best part of a butter cake dressed up for the holidays. A handful of red and green sprinkles is all it takes to turn this simple dough into the prettiest cookie on the tray.

This recipe starts with a box of cake mix, which is exactly why it works so well during the busiest baking weeks of the year. Cream cheese and butter give the dough its signature richness, while a short chill keeps the cookies thick and pillowy instead of flat. No rolling pins, no cookie cutters, and no fussy decorating — just scoop, roll in powdered sugar, and bake.

They are the kind of cookie that disappears first at a cookie exchange, stacks beautifully in a gift box, and stays soft for days. Make a double batch if you plan to share, because half of them will mysteriously vanish before they ever leave the kitchen.

Why You'll Love These Cookies

• Soft, gooey centers with crackly powdered-sugar tops
• One bowl, no rolling or cutting, ready in about 35 minutes
• Festive red and green sprinkles make them instantly Christmas-ready
• Perfect for cookie exchanges, gift boxes, and holiday dessert trays
• They stay soft for days and freeze beautifully

Ingredients

• 1 box (15.25 oz) yellow or butter cake mix
• 1 package (8 oz) cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but lovely)
• 1/2 cup powdered sugar, for rolling
• 3 tablespoons red and green holiday sprinkles
• Extra powdered sugar, for dusting after baking

Instructions

1. Beat the softened cream cheese and butter together in a large bowl until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl once halfway through so no lumps remain.
2. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
3. Add the cake mix and stir on low speed just until a soft, thick dough forms. Fold in the holiday sprinkles with a spatula. The dough will be sticky — that is exactly right.
4. Cover the bowl and chill the dough in the refrigerator for 30 minutes. Chilling keeps the cookies thick and helps the powdered-sugar coating crackle instead of melting away.
5. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Scoop tablespoon-sized portions of dough (about 1 1/2 tablespoons each) and roll them into balls between your palms. Roll each ball generously in powdered sugar until fully coated.
7. Place the balls about 2 inches apart on the prepared baking sheets. Do not flatten them — they will spread into thick, crinkly rounds on their own.
8. Bake one sheet at a time for 11 to 13 minutes, until the edges are just set and the tops are crackled. The centers should still look slightly soft and underbaked when you pull them out.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Dust with extra powdered sugar once cool, if you like an extra snowy finish.

Tips for the Gooiest Centers

Do not overbake these cookies — the gooey center is the whole point. They firm up as they cool, so pulling them out while the middles still look a touch soft guarantees that melt-in-your-mouth texture. Use full-fat block cream cheese rather than whipped spread, which makes the dough too loose, and let the butter and cream cheese come to the same soft room temperature so they blend without lumps. If your dough feels too sticky to roll, chill it for another 15 minutes or lightly dust your hands with powdered sugar.

Make-Ahead & Storage

The dough can be made up to 2 days ahead and kept covered in the refrigerator; let it sit at room temperature for 10 minutes before scooping. Baked cookies keep in an airtight container at room temperature for up to 5 days, with a slice of bread tucked inside to keep them extra soft. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months — thaw at room temperature for about 30 minutes before serving.

Nutrition (Estimated, Per Cookie)

Approximately 165 calories, 8g fat, 21g carbohydrates, 12g sugar, 2g protein, and 140mg sodium per cookie, based on a yield of 24 cookies. Values are estimates and will vary with the exact cake mix and sprinkle brands used.