Christmas Ooey Gooey Butter Cookies are cookies that will melt in your mouth and are full of colorful sprinkles to get you in the holiday spirit! Check out my Ooey Gooey Butter Cookies for a classic ooey-gooey cookie.
Christmas Ooey Gooey Butter Cookies
Although my Ooey Gooey Butter Cake recipe is made with cake mix, I wanted to try a from-scratch version for the cookies. I tested quite a few recipes and was troubled by the flavor and consistency that they produced. So after a lot of tweaking and a lot of eating (no complaints here!), I finally settled on a cookie that everyone loved. And, with a few added sprinkles, they are perfect for Christmas!
Tips for Ooey Gooey Butter Cookie Dough
Do Not Refrigerate: You may have noticed that I did not refrigerate the dough. Most recipes call for this so I, of course, tested that. What exactly does refrigerating do for cookies? Well, when you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less.
Don’t Be Afraid of Confectioner’s Sugar: Adding confectioner’s sugar to the dough is one of the reasons these cookies are so “ooey gooey”. We’ll use it IN the batter as well as ON.
How to Store Ooey Gooey Butter Cookies
To store ooey gooey butter cookies, first, let them cool completely. Then, store them in an airtight container at room temperature. They will last up to 2-3 days. For longer storage, freeze the cookie dough or the baked cookies. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Freezing Christmas Cookies
Freezing the Dough: The very best way to freeze these cookies is to freeze the dough. I like to scoop out my individual cookies, place them on a baking sheet (they can be close together), and then place them in the freezer for about 30 minutes. Once they are chilled through, I place them in an airtight bag and then label them with the cookie name and date.
Freezing the Baked Cookie: If you want to freeze the cookies after they are baked, allow them to cool completely. Then, lay them on a parchment-lined baking sheet and place them in the freezer. Once the cookies are frozen, store them in a freezer-safe zipped bag, labeled and dated. They will keep for up to four weeks.
More Christmas Cookies
Christmas Ooey Gooey Butter Cookies
Ingredients
- ½ cup (1 stick / 113 g) salted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (282 g) all-purpose flour
- 1 cup (126g) confectioners' sugar, divided
- 3 teaspoons baking powder
- â…“ cup Christmas sprinkles
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended.
- Add in egg and vanilla.
- Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into the creamed mixture.
- Gently fold in the sprinkles until just incorporated.
- Using a 2-tablespoon cookie scoop, scoop dough. Then, roll each in the remaining ½ cup of confectioners’ sugar. Place approximately 6 dough balls on each of the lined baking sheets. Using the bottom of a glass or your hand, slightly flatten each dough ball.
- Bake for 8-11 minutes, or until the tops of the cookies no longer appear wet.
- Let the cookies rest for about 5 minutes before transferring onto a wire rack to cool completely.
Video
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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made these today they are delicious. I had to add in extra flour cuz my day was really loose and very sticky.
I want to keep this recipe for the goofy cookies .how can I save it ?
Looking for a peanut butter recipy pls
Thank you so much for this great recipe “from scratch” because any recipes relying on packages of cake mix are not going to be viable outside your country. Thanks also for giving metric measurements. It makes your recipes international and accessible for bakers worldwide! Besides “cups” and “sticks” of butter does my head it! May I suggest you round up or down to units of 5 or 10? 280 g and 125 g. Soft cheese come in anything from 195 g (Philadephia) to 250 g and 300 g packages (not ounces) and 8 ounces would be 225 g so an in between amount, which would need measuring here in Europe. Christmas cookies are a German tradition known as Plätzchen. We make many different traditional ones, but are always looking to add a new ones to our repertoire. They need to pass the “colourful plate” test… Those left from the assortment of cookies on the tea table do not pass!
Seems to need more time in the oven. Other than that it was great!
Hi, Betty! I work with iambaker and am happy to help with questions and comments. Oven temperatures can definitely vary in temperature. I am glad to hear you liked the cookies! Have a fantastic day!
Can I use a cake mix to make the ooey gooey
butter cookie?
How do I adjust the recipe?
Thanks so much
Nailed it! These were great. And for anyone curious about making them gluten-free, I made a batch with the same measurements of King Arthur’s measure for measure flour and they got the seal of approval from my 9 year old. Just had to bake them about 4-5 minutes longer.
Ok so I didn’t read 1/2 a cup of confectioners sugar and put the whole cup in the batter. Should I start over? Please say no. Lol
lol I am not sure! You might be ok? Let me know!
Can I add cocoa? My grandson is a chocoholic:) and he is making them with me tomorrow. He said that Santa likes chocolate.
Hi, Amanda!
The recipe says e will need 1 package (8 ounces) cream cheese. Could you please advise how many it should be in grams?
I’m from Russia and not used to your measurement units)))
And one more question. It’s regarding
baking powder. Do you usually use level, rounded or heaping teaspoons or it doesn’t matter that much?
Thanks and really good wishes with your baking!
Hi, Elena! I work with iambaker and am happy to help with questions. Eight ounces of cream cheese is about 227 grams. As for the baking powder, level off the measuring spoon. I hope this helps, and have a great day!