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
- ⅓ 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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I just made this recipe and loved it. I found that the oven time needed to be longer side, but did have three cookie sheets in at the same time. I definitely will make these again!
I’ve made these twice and I love the taste! I am, however, struggling with the baking time.
The first time, they were very underdone and wouldn’t come off the splat mat.
The 2nd batch was very overdone, and had browned a bit, but still looked wet.
Do you have any video or photos of what I should be watching for? The taste is worth adding them to my Christmas goodie boxes but hoping to get a better handle on the cook.
It says bake for 8-11 mins. After you remove from oven they mean leave it on the cookie sheet, then after about 5 mins put on a cooling rack. These cookies will be very soft when removed from oven so when you let them sit a bit they won’t break on you when transferring them onto the cooling rack to fully cool
These were a HUGE hit at our Christmas party! Easy and fun to make (they needed about 13min to bake in our oven) I have shared your recipe with our guests who also requested it. Thanks!
Flavor is absolutely amazing. I was a bit confused by the ‘until they no longer appear wet on top’ direction. I don’t think they ever looked ‘wet’. My first sheet I did a full 11 minutes and they were nowhere near done so I ended up closer to 14 minutes and the were much better! Will definitely make these again.
I’ve made these twice now. I am using a new oven, electric, I know, tuck but I don’t have a choice. They took 16-17 minutes to cook and made 49 cookies. I do love the taste as does my 2 year old neighbor!
These were terrific!! Thanks for sharing this recipe!
Hi christine , I just made your cookies and they are delicous.do they need to be refrigerated since they have cream cheese in them?
Cookies yum
I have made these cookies several times and they are a family favourite! Question: if I don’t have the “Jimmie’s” on hand can I use other sprinkles like sanding sugar, or will they bleed and ruin the look?
They might bleed, but I think the overall look will be pretty. 🙂