If there is one cookie my family asks for first each December, it is these Christmas Gooey Butter Cookies. Buttery, tangy, and rolled in snowy powdered sugar, they bake into soft, crinkly pillows that taste like holiday magic.
Why You’ll Love This Christmas Gooey Butter Cookies
- Pillowy soft centers with tender, lightly chewy edges.
- Real cream cheese gives that signature gooey tang.
- Easy pantry-friendly dough that chills beautifully.
- Festive, giftable, and freezer friendly for busy holiday weeks.
- Not overly sweet thanks to a balanced dough and powdered sugar finish.
Christmas Gooey Butter Cookies Ingredients & Substitutions
- 8 oz cream cheese, softened (226 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 1 large egg, room temperature
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract (optional but lovely for holiday flavor)
- 2 1/4 cups all-purpose flour (270 g)
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup powdered sugar for rolling, plus more for dusting (about 60 g)
- 1/4 cup red and green holiday sprinkles or nonpareils
Substitutions and Easy Swaps
- No almond extract: simply add an extra 1/2 tsp vanilla.
- Gluten free: use a quality 1:1 gluten-free flour blend with xanthan gum.
- Low sugar: reduce granulated sugar to 3/4 cup for a slightly less sweet cookie.
- Salted butter: use and omit added salt.
- Mascarpone: swap for cream cheese for a milder, extra creamy bite.
Step-by-Step Instructions to Make Christmas Gooey Butter Cookies
Step 1: Preheat and Prep
Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment. Place powdered sugar for rolling in a shallow bowl.
Step 2: Cream Butter and Cream Cheese
In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat cream cheese and butter on medium speed until completely smooth and fluffy, 2 to 3 minutes. Scrape the bowl.
Step 3: Beat in Sugar and Flavor
Add granulated sugar and beat until light and creamy, about 1 minute. Mix in egg, vanilla, and almond extract until combined.
Step 4: Mix the Dry Ingredients
In a separate bowl whisk flour, baking powder, and salt. Add to the wet ingredients and mix on low just until a soft dough forms. Fold in half of the sprinkles.
Step 5: Chill the Dough
Cover and chill 30 to 45 minutes. The dough should be scoopable and slightly tacky, not wet.
Step 6: Scoop, Coat, and Arrange
Using a 1 tablespoon scoop, portion dough into balls. Roll each ball generously in powdered sugar. Place 2 inches apart on prepared sheets.
Step 7: Bake to Gooey Perfection
Bake 9 to 11 minutes until tops are crackled and edges are just set. Centers should look slightly soft. Do not overbake.
Step 8: Finish and Decorate
Cool on the sheet 5 minutes, then transfer to a rack. Dust with more powdered sugar and sprinkle remaining sprinkles on top while warm so they adhere.
Tips for Success
- Use room temperature butter and cream cheese for a smooth, aerated dough.
- Chill the dough to prevent spreading and keep centers gooey.
- Coat twice in powdered sugar for bold snowy crinkles.
- Weigh flour if possible. Too much flour can make cookies cakey.
- Pull cookies when centers look slightly underdone. Residual heat finishes them.
Variations of Christmas Gooey Butter Cookies
- Peppermint Crinkle: add 1/2 tsp peppermint extract and top with crushed candy cane.
- Eggnog: add 1/2 tsp rum extract and 1/4 tsp freshly grated nutmeg.
- Chocolate: replace 1/4 cup flour with cocoa powder and add mini chips.
- Red Velvet: add 2 tbsp cocoa powder and red gel color to desired hue.
- Shortcut Cake Mix: use 1 box yellow cake mix, 8 oz cream cheese, 1/2 cup butter, 1 egg, 1 tsp vanilla. Mix, chill, scoop, roll, and bake as directed.
- Gluten Free: swap in a 1:1 gluten-free flour blend and add 1 extra tablespoon milk if dough seems dry.
Serving Suggestions: What to Pair with Christmas Gooey Butter Cookies
- Hot cocoa with whipped cream and a pinch of cinnamon.
- Strong coffee or espresso to balance the sweetness.
- Mulled cider for cozy spice.
- Holiday cookie trays with gingerbread, snickerdoodles, and peppermint bark.
Storage & Reheating Instructions
- Room temperature: store in an airtight tin up to 4 days with parchment between layers.
- Freeze baked cookies: freeze up to 2 months. Thaw at room temp 20 minutes. Refresh in a 300 F oven for 3 to 4 minutes if desired.
- Freeze dough balls: roll in powdered sugar and freeze on a sheet. Transfer to a bag up to 2 months. Bake from frozen at 350 F for 11 to 12 minutes.
- Powdered sugar touch-up: dust lightly after thawing if the coating fades.
Memories Made Around the Table
Growing up, we dusted these while still warm and tried to wait until they cooled. We never lasted. Powdered sugar smiles in every holiday photo still make me laugh.
FAQs
Why did my powdered sugar melt after baking?
The dough was likely too warm or humidity was high. Chill the dough, roll in a generous coat of sugar, and consider a second roll just before baking. A light post-bake dusting helps, too.
How do I keep the cookies from spreading flat?
Chill the dough, use cool baking sheets, and measure flour accurately. If needed, chill scooped dough balls 10 minutes before baking.
Can I make these ahead for gifting?
Yes. Bake and freeze up to 2 months, or freeze sugar-coated dough balls to bake fresh for cookie boxes.
Can I skip the cream cheese?
Cream cheese is key to the gooey texture and slight tang. You can use mascarpone for a milder flavor, but regular butter-only cookies will not mimic the same texture.
Can I double the recipe?
Absolutely. Work in batches and keep scooped dough chilled while trays bake.
Final Thoughts
These Christmas Gooey Butter Cookies are soft, festive, and wonderfully fuss free. Mix, chill, roll in snowy sugar, and watch them disappear from the plate faster than holiday carols play.
Christmas Gooey Butter Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining
- 1 hand mixer or stand mixer
- 2 Mixing Bowls
- 1 1-tablespoon cookie scoop or small scoop
- 1 Cooling rack
- 1 Shallow bowl
Ingredients
For the Dough
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 0.25 tsp almond extract optional
- 2.25 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 0.25 cup red and green holiday sprinkles or nonpareils divided; half folded into dough, half for topping
For Coating & Decorating
- 0.5 cup powdered sugar for rolling, plus more for dusting
Instructions
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Place powdered sugar for rolling in a shallow bowl.
- In a large bowl with a hand mixer or in a stand mixer fitted with the paddle, beat cream cheese and butter on medium speed until completely smooth and fluffy, 2 to 3 minutes. Scrape the bowl.
- Add granulated sugar and beat until light and creamy, about 1 minute. Mix in the egg, vanilla, and almond extract until combined.
- In a separate bowl whisk flour, baking powder, and salt. Add to the wet ingredients and mix on low just until a soft dough forms. Fold in half of the sprinkles.
- Cover and chill 30 to 45 minutes. The dough should be scoopable and slightly tacky, not wet.
- Using a 1 tablespoon scoop, portion dough into balls. Roll each ball generously in powdered sugar. Place 2 inches apart on prepared sheets.
- Bake 9 to 11 minutes until tops are crackled and edges are just set. Centers should look slightly soft. Do not overbake.
- Cool on the sheet 5 minutes, then transfer to a rack. Dust with more powdered sugar and sprinkle remaining sprinkles on top while warm so they adhere.