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 Stacked Showing Inside Texture

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!

Christmas Ooey Gooey Cookie Batter Getting Sprinkles Added

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.

Christmas Ooey Gooey Cookies from Overhead

How to Bake the Cookies

To bake the cookies, use a two-tablespoon cookie scoop to create balls of dough. Roll each ball in the remaining half cup of confectioners’ sugar and place each on a parchment-lined baking sheet. I put about 6 cookies on each sheet. Use the bottom of a glass or your hand to flatten out the dough a bit.

Bake for 8-11 minutes, or until they no longer appear wet on top. Let them rest on the baking sheet for about five minutes before transferring the cookies to a wire rack to cool.

Christmas Ooey Gooey Cookies Stacked with one Broken

How to Freeze 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.

Christmas Ooey Gooey Cookies on White Counter

More Christmas Cookies

4.84 from 12 votes

Christmas Ooey Gooey Butter Cookies

Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
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!


  • ½ cup (1 stick or 113g) salted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • cups (282g) all-purpose flour
  • 1 cup (126g) confectioners' sugar, divided
  • 3 teaspoons baking powder
  • cup Christmas sprinkles


  • 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 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.
  • Gently fold in the sprinkles by hand. The more you fold, the more likely the sprinkles will bleed, so fold until just incorporated.
  • Using a 2-tablespoon cookie scoop, scoop dough, and then roll in the remaining 1/2 cup of confectioners’ sugar. Place approximately 6 dough balls on each of the lined baking sheets. Use the bottom of a glass or your hand to flatten out the dough a little bit.
  • Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes, place on wire racks to cool.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi Amanda,
    I have been making a nearly identical recipe for years, using yellow cake mix in place of the dry ingredients. I like the texture of yours better….but they just don’t quite have the flavor as when I use the cake mix. Should I just increase the vanilla? Not sure what is in the cake mix to give it the extra flavor oomph. and in that recipe I only use 1/4t. of flour. Thank you! I still love this recipe!

  2. I plan on freezing the dough. Would you thaw the dough completely before baking or bake the frozen balls for a little longer? Thanks.

  3. Tried these today…had to bake them twice as long as recipe says. Also, could’ve gotten twice the number of cooked as they are HUGE as written.

  4. Grateful to see these comments! Almost ruined first batch but I saw others had to cook longer too! Baked twice as long as instructions

    1. I recently tested this recipe and the baking time is correct. However, ever oven is different so I am glad you were able to bake your cookies until they were done.

  5. I was hoping you would put the recipe for the praline roll up cookie
    Back in face book so I could copy the recipe. Thank you

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