This recipe for Ooey Gooey Christmas Cookies is the kind of sweet I bring out when the calendar fills with cookie swaps, school parties, and family movie nights. I first stumbled on this combination during a holiday baking marathon years ago when I wanted something faster than cutouts but with the same festive look. The cream cheese and butter create an irresistibly tender interior while the cake mix keeps the process simple—no measuring a dozen dry ingredients. Each bite yields a slightly tangy, ultra-soft center that almost dissolves on your tongue, contrasted by the crunchy, cheerful sprinkles and the soft halo of confectioners' sugar.

These cookies matter because they deliver big holiday personality with minimal fuss. I discovered the trick of chilling the dough the first year I made them; previously the cookies spread too thin and lost their pillowy texture. Since then, chilling for 30–40 minutes has become non-negotiable. They are the cookies my kids pick first from the tin, the ones neighbors ask me to bring back the next year, and the ones that vanish at every gathering. They bake up pale-golden at the edges with a gentle give in the center—perfect for stacking on platters or tucking into small, cellophane bags for gifting.

Ingredients

• Unsalted butter: Use 1/2 cup (1 stick) softened at room temperature so it creams easily with cream cheese; Land O'Lakes and Kerrygold both work well for consistent flavor and texture.
• Vanilla extract: 1/2 teaspoon of pure vanilla extract provides depth—avoid imitation extract for best flavor in small-batch treats.
• Cream cheese: 8 ounces (one package), softened to room temperature. Full-fat cream cheese yields the creamiest interior; Philadelphia brand is a reliable choice.
• Yellow cake mix: One standard box (about 15.25 ounces). The mix acts as a convenient flour-sugar-raising agent combination that gives a tender crumb without extra measuring.
• Egg: One large egg, room temperature, helps bind the dough and adds structure; gently beat before adding to ensure even distribution.
• Confectioners' sugar: 1 cup for coating (plus a light dusting if desired); sift or stir to remove lumps for an even coating.
• Christmas sprinkles: 1/2 cup total—stir 1/4 cup into the dough for festive dots inside the cookie and reserve 1/4 cup for rolling the dough balls prior to the confectioners' sugar coating.

Instructions

Prepare the baking surface and preheat: Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat (Silpat) or parchment paper so cookies release cleanly and the bottoms stay pale. Allow the sheet to come to room temperature if chilling dough on it later. Cream butter, cream cheese and flavorings: In a medium mixing bowl, beat together 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until fluffy and smooth (about 2–3 minutes with an electric mixer). Add 1/2 teaspoon vanilla and the beaten egg, then mix another 30 seconds until incorporated. The emulsion of butter and cream cheese traps air and gives the interior its tender lift. Incorporate dry mix and sprinkles: Add the entire box of yellow cake mix to the wet mixture and stir until just combined. Fold in 1/4 cup of the Christmas sprinkles so the colors are distributed without overworking the dough; overmixing can tighten the dough and make cookies dense. Chill for structure: Cover the bowl and chill the dough in the refrigerator for 30–40 minutes. Chilling firms the fat and the dough, preventing excessive spread in the oven and ensuring each cookie keeps a slightly domed, pillowy center. Shape, coat and bake: Remove dough from the fridge and roll into 1-inch balls. Roll each ball first in the remaining 1/4 cup sprinkles so they adhere to the surface, then roll in confectioners' sugar until fully coated. Place on the prepared baking sheet spaced about 2 inches apart and bake 10–12 minutes, until edges are just set and faintly golden. Cool: Allow cookies to cool on the baking sheet for 2 minutes to set, then transfer to a cooling rack to finish cooling. Slightly warm centers are desirable—the cookies firm as they cool.

Storage Tips

Store cooled cookies in a single layer or with parchment separators in an airtight container at room temperature for up to 4 days; the confectioners' sugar helps protect the exterior. For longer storage, freeze cooled cookies in a freezer-safe container with layers separated by parchment for up to 3 months. Thaw at room temperature for 30–60 minutes before serving. Alternatively, freeze unbaked dough balls on a tray until firm, then transfer to a freezer bag; bake from frozen adding 1–2 minutes to the bake time.

Ingredient Substitutions

If you need to adapt the recipe, try a devil's food cake mix for a chocolate version—the same quantities work. For a dairy-free approach, use a dairy-free cream cheese and vegan butter and ensure the cake mix is dairy-free; results will vary in texture due to different fat compositions. Egg replacers (like flax egg) may change the tenderness and spread, so proceed with caution; the egg contributes to structure and moisture.

Serving Suggestions

Serve these on a holiday cookie platter with a mix of crisp, chewy, and chocolatey cookies for textural contrast. They pair beautifully with hot cocoa, mulled wine, or a strong coffee. Garnish trays with sprigs of pine, orange slices, or sugared cranberries for a festive presentation. Pack small stacks tied with twine for neighbor gifts.

Cultural Background

While not tied to a single historical cookie tradition, this style blends the American love of quick-mix baking with the European use of cream cheese in pastries for richness. Sprinkled cookies have long been a holiday staple in many households because the colorful decoration adds instant seasonal cheer—these merge that visual tradition with a softer, richer bite reminiscent of cream-cheese-based confections.

Seasonal Adaptations

Swap the sprinkles for red and green sanding sugar at Christmas, pastel sprinkles for Easter, or orange and black for Halloween. Add citrus zest (1 teaspoon lemon or orange) into the dough for a bright winter twist. For a snowy look, use extra confectioners' sugar to imitate a dusting of fresh snow on the cookies.

Meal Prep Tips

Prepare the dough up to 3 days ahead and keep it covered in the fridge; roll and bake the day you plan to serve for the freshest texture. If prepping for a large party, form the dough into balls and freeze on a tray until solid, then transfer to a bag; bake directly from frozen when needed. Keep baked cookies on a cooling rack until fully cooled before packaging to avoid condensation.

These cookies are a small, joyful project that bring back cozy memories with each batch. I encourage you to make them your own—swap colors, add a sprinkle surprise in the center, or tuck a small nut into the dough if you want a crunch. Enjoy baking and sharing!