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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I plan on freezing the dough. Would you thaw the dough completely before baking or bake the frozen balls for a little longer? Thanks.
Bake twice as long
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.
Is the dough supposed to be rillavle in balls mine came out sticky
Wonder if you can make different flavors, like a little almond extract?!
Grateful to see these comments! Almost ruined first batch but I saw others had to cook longer too! Baked twice as long as instructions
I recently tested this recipe and the baking time was the same for me. However, every oven is different (so annoying though!!) so I am glad you were able to bake your cookies until they were done to your satisfaction! 🙂
If I want to freeze the dough how many weeks I can freeze it?
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
made these cookies last year and they are wonderful! Now I am wondering about using a big mixer instead of a hand mixer. Is there a reason this is called out? Also, can this recipe be doubled?
Thanks
Hi Arlene- yes it can be doubled and you could use a hand-help mixer. It’s just a bit more work for you.
Made these this week and they are absolutely amazing! I can’t get enough. Used a 1.25 scoop and baked them for 15 min. Less was too undercooked for our tastes.
The recipe card doesn’t say to flatten them with a glass first, but the description does, so if you are making these be sure to slightly flatten them!