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My go-to for a quick win at any holiday get-together? These soft and gooey butter cookies. I first made them when December felt way too hectic to fuss over fancy desserts. Now they're always the quickest to vanish from the dessert table. Cake mix and cream cheese make the middle ridiculously tender and rich—everyone wants to know the trick.
Why You'll Want To Make These
You can toss these together in no time—just a short grocery list and a few steps. The cream cheese gives them that super soft bite that basically melts as soon as you take a bite. With festive sprinkles, they totally look bakery-level for the holidays. They’re also fun for any event—just swap the sprinkle color to match!
Ingredients
- Essentials:
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsalted butter, let it soften
- 8 oz full-fat cream cheese, let it soften
- Main Mix:
- 1 box yellow cake mix, 15.25 oz
- 1/3 cup colored sprinkles for holidays
- 1/2 cup powdered sugar, to roll dough balls in
- Things You'll Need:
- Parchment paper
- Baking sheets
- Cookie scoop
- Electric hand mixer
- Big bowl for mixing
Step-by-Step Instructions
- Bake And Rest
- Slide cookies into the oven for 10–12 minutes—look for set sides and soft middles. Cool them on the tray for at least 5 minutes before you even think about moving them.
- Shape The Cookies
- Roll out dough balls (about one and a half inches) and cover them fully with powdered sugar. Spread them out on your trays so there's plenty of space.
- Let The Dough Chill
- Stick that dough in the fridge for thirty minutes. It’ll make rolling way less messy and stop cookies from spreading.
- Add Those Sprinkles
- Carefully fold in the sprinkles—just enough so they’re mixed in. No overdoing it or the colors will run like crazy.
- Get The Dry Stuff In
- Work in the cake mix slowly on your lowest mixer setting. Expect a thick, sticky dough—that’s right where you want it.
- Combine Wet Ingredients
- Crack in the egg and pour in the vanilla. Beat it all together with your already mixed cream cheese and butter until it’s nice and smooth.
- Get Set Up
- Fire up your oven to 350°F. Cover your baking trays with parchment. Double-check your butter and cream cheese are out of the fridge and super soft before starting.
Helpful Hints
Trust me—stick with block-style cream cheese. The spreadable stuff just doesn’t cut it. Always chill that dough, or you’ll end up with flat cookies. Watch the oven for the sweet spot: pull them out while the centers look a touch gooey. Let them cool down all the way before packing them up.
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Swaps And Twists
Shake things up with chocolate or funfetti cake mix instead of yellow. Try swapping sprinkle shades depending on the holiday. I’m partial to adding peppermint extract for a winter vibe or using almond extract for a nutty spin.
How To Store
Drop these cookies in a sealed box and leave them on the counter—they’ll taste fresh for up to three days. Put parchment or wax paper between layers to stop them from sticking. Freeze any extras; just let them sit out till they’re soft when you want some more.
Frequently Asked Questions
- → What's chilling the dough do?
- It makes the dough way less sticky. Cream cheese can get gooey till it’s cold.
- → My dough's still sticky. What now?
- Try coating your hands in powdered sugar, or keep it in the fridge longer. Skip adding cake mix.
- → How can I tell when they're baked?
- Look for firm edges but centers that are squishy. They'll set up after they cool down.
- → Why pick full-fat cream cheese?
- The light stuff spreads too much. Full-fat keeps your cookies puffy and just right.
- → Will the dough freeze?
- Make balls first, blast them in the freezer till hard, stick them in a bag. Sugar them when you’re ready to bake.