Description
Soft, buttery holiday cookies made from cake mix, cream cheese and butter, chilled, rolled into 1-inch balls, coated in sprinkles and confectioners’ sugar, and baked for 8 to 10 minutes.
Ingredients
1/2 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 large egg
1 teaspoon vanilla extract (or almond, lemon, or peppermint extract)
1 box white cake mix
1/2 cup holiday sprinkles, divided
1/2 cup confectioners’ sugar
Instructions
1. Cream together the softened butter and softened cream cheese. Add the egg and vanilla extract and beat until mixed. Beat in the white cake mix until blended.
2. Stir in 1/4 cup of the sprinkles. Refrigerate overnight or for a minimum of one hour. Overnight works best.
3. Preheat the oven to 350 degrees F. Line a cookie sheet with a Silpat or parchment paper.
4. Scoop out rounded tablespoonfuls of dough and roll them into 1-inch balls. Roll each ball in the remaining sprinkles, then in the confectioners’ sugar.
5. Place the balls on the cookie sheet and bake for 8 to 10 minutes. You can test a few to see what bake time works best.
6. Remove from the oven, and after 2 to 3 minutes move the cookies to a wire cooling rack.
Notes
Adapted from the Christmas Gooey Butter Cookies recipe by Candi Elm of A Day in Candyland.
These cookies are very moist and almost feel uncooked. They make 3 sheets of 12 cookies.
Depending on your elevation and oven, you may need to test the bake time to get the right doneness.
You can change the sprinkles to make them for Valentine’s Day, Easter, or any occasion.
Nutrition values are those published with the source recipe, per cookie.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 94
- Sugar: 10g
- Sodium: 102mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 12mg