I still remember the hum of the oven and the smell of butter and sugar in my mom’s kitchen around the holidays. Little hands pressing cookie dough, a stray sprinkle or two landing on the floor, and laughter that made every pan taste like home. Those tiny, messy moments are where the best recipes begin.
I’m Maggie Hart in spirit here only rewritten for these pages. I grew up with a wooden spoon in my hand and a stack of church cookbooks on the counter. I love sharing cozy, straightforward baking that fits real life: weeknights, potlucks, and the lazy afternoons before guests arrive. My kitchen favors easy-to-follow steps, family-friendly flavors, and a warm, friendly voice that walks you through each stage.
I test everything where it counts on a family that asks for seconds and a neighbor who drops by for coffee. Comfort made simple is my philosophy, and that’s the heart of why I enjoy making Christmas Ooey Gooey Butter Cookies come holiday time. If you like bright sprinkles and the soft, tender texture of butter-and-cream cheese dough, these cookies will become a staple in your rotation.
I often pair these buttery treats with other tried-and-true holiday cookies if you like Italian-style holiday baking, you might enjoy my take on ricotta Italian Christmas cookies with an almond glaze (ricotta Italian Christmas cookies), which makes a lovely neighbor gift alongside a plate of colorful Christmas Ooey Gooey Butter Cookies. Between the easy steps and the forgiving dough, these cookies deliver the nostalgia of old-fashioned holiday baking without fussy techniques.
They’re bright, soft, and buttery with a playful crunch from sprinkles, and they keep well enough to bake a batch ahead for parties or cookie exchanges. The family-friendly nature of Christmas Ooey Gooey Butter Cookies makes them a go-to for my table, and I find readers love how approachable the method is no fancy equipment, just good ingredients and a warm oven.
Table of Contents
Table of Contents
Why this recipe stands out
What sets these Christmas Ooey Gooey Butter Cookies apart is that they blend two holiday comforts: a rich, creamy butter-and-cream-cheese base and the playful cheer of colorful sprinkles. Unlike a crisp sugar cookie, Christmas Ooey Gooey Butter Cookies stay tender and almost cake-like in the middle while holding a lightly golden edge. That texture comes from the pairing of softened butter and cream cheese, which gives the dough a depth of flavor and a moist crumb that keeps well. The powdered sugar in the dough adds an extra soft finish and a gentle sweetness that doesn’t overwhelm.
These cookies shine when you want something that looks festive without spending hours decorating. A fold-in of rainbow sprinkles brightens the dough and melts into pretty speckles as the cookies bake. Because the dough is forgiving, you can portion it by tablespoonfuls and expect consistent results perfect for busy bakers and helpers alike. I like to make a double batch at Christmas because neighbors and friends always ask for extra. The butter-cream cheese mix helps the cookies stay fresh for several days at room temperature, and they warm back up nicely if you pop them into a low oven for a few minutes.
These are great for cookie swaps or a humble plate left on the porch for someone who needs a little cheer. If you want a slightly different holiday flavor, I sometimes pair these with pistachio-cranberry cookies for a colorful spread see my pistachio-cranberry recipe for a tart-sweet companion (7 delightful pistachio cranberry cookies). The crowd-pleasing warmth of Christmas Ooey Gooey Butter Cookies keeps them coming back to my oven year after year.
How to prepare Christmas Ooey Gooey Butter Cookies
Ingredients :
1 cup unsalted butter, softened, 8 oz cream cheese, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2 large eggs, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup colorful sprinkles
Directions :
- Preheat your oven to 350°F (175°C)., 2. In a large bowl, beat together the softened butter and cream cheese until smooth., 3. Gradually add in the powdered sugar, mixing until well combined., 4. Stir in the vanilla extract and eggs until fully incorporated., 5. In another bowl, whisk together the flour, baking powder, and salt., 6. Slowly add the dry ingredients to the wet mixture, stirring until combined., 7. Fold in the colorful sprinkles., 8. Drop rounded tablespoons of cookie dough onto a lined baking sheet., 9. Bake for 12-15 minutes, or until the edges are lightly golden., 10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Walk through these steps at a relaxed pace. The key is starting with butter and cream cheese at room temperature so they cream together smoothly. When you blend in the powdered sugar, go slowly at first so it incorporates evenly and the dough doesn’t puff with air. After adding your dry ingredients, stop mixing as soon as the flour disappears; overmixing can tighten the dough and make the cookies less tender. Folding in sprinkles gives a whimsical look and a small textural contrast they don’t melt away but soften into the dough as cookies bake.
Portioning with a tablespoon or small cookie scoop helps keep them uniform. Leave space between drops on the sheet because the edges need room to set. Bake until the edges are just lightly golden you want a soft center. If you have helpers, let children drop the dough and press a few extra sprinkles on top for a festive touch. These practical steps make it easy to produce batch after batch of Christmas Ooey Gooey Butter Cookies that look as charming as they taste.
Best ways to enjoy it
I like to plate Christmas Ooey Gooey Butter Cookies with a variety of textures and flavors to round out a holiday spread. They pair beautifully with slightly firmer cookies or biscotti, so the softness of the butter cookies stands out. Set these next to a stack of spiced molasses cookies or my almond crescent cookies for a lovely contrast; for a nutty, melt-in-your-mouth companion try my almond crescent cookies recipe (almond crescent cookies). For a festive coffee hour, serve warm with a pot of coffee or hot cocoa; the cookies’s tender crumb soaks up a tiny bit of warmth and becomes extra comforting.
If you’re gifting baked goods, pack Christmas Ooey Gooey Butter Cookies in layered tissue inside a box and add a ribbon. They travel well for short trips and make a friendly, homemade present. For a cookie exchange, arrange them on a platter with parchment doilies and label the plate guests will appreciate a simple, fresh option among denser bars and rich pecan treats. For families with little ones, these are a hit because the sprinkles add color and the texture remains soft rather than crumbly.
Because these cookies keep their tenderness, they also pair with a scoop of vanilla ice cream for a playful dessert. Consider warming one slightly and sandwiching it around a small scoop of ice cream for a quick, nostalgic dessert that feels indulgent without being fussy. That simplicity and flexibility is part of what keeps Christmas Ooey Gooey Butter Cookies on my holiday list every year.
Storage tips
Store your baked Christmas Ooey Gooey Butter Cookies in an airtight container at room temperature for up to five days. Layer parchment paper between layers to keep sprinkles from sticking and to preserve the soft texture. Because the dough contains cream cheese and butter, avoid leaving them in warm, humid spots; a cool pantry or kitchen counter away from direct heat is best. If you need them to last longer, freeze baked cookies in a single layer on a sheet pan until solid, then transfer them to a sealed freezer bag for up to three months.
When freezing, separate layers with parchment to prevent sticking and place the bag in the coldest part of your freezer. Thaw at room temperature for about 30 minutes before serving, or warm in a 300°F oven for a few minutes to bring back that just-baked feel. If you plan to freeze dough instead of baked cookies, shape rounded tablespoonfuls on a lined sheet pan, freeze until firm, then move to a sealed bag bake from frozen adding an extra minute or two to the bake time.
If you’re prepping for a party, bake a day ahead and store them in a single container with a slice of bread to help maintain moisture change the slice if it hardens. I sometimes keep a small batch in a cookie tin on top of the refrigerator for guests; just check them before serving to ensure they haven’t dried out. These methods keep Christmas Ooey Gooey Butter Cookies tasting fresh and delightful when you need them most.
Helpful tips
To keep Christmas Ooey Gooey Butter Cookies consistent every time, follow a few simple rules. First, measure flour properly spoon it into the cup and level it off rather than scooping, or use a kitchen scale for accuracy. Second, bring butter and cream cheese to room temperature so they blend into a smooth base; cold ingredients create lumps and lead to uneven texture. Beat the butter and cream cheese well before adding powdered sugar so the mixture becomes silky and aerated.
Third, don’t overwork the dough once flour goes in; stop mixing when you no longer see streaks of flour. Overmixing develops gluten and leads to tougher cookies. Fourth, watch bake time closely edges should be lightly golden while centers remain soft. Pulling the cookies out a touch early ensures they retain that tender, melt-in-your-mouth quality.
Add sprinkles last and fold gently so you don’t bleed color into the dough. If you prefer a less bright cookie, use white nonpareils or chopped white chocolate for a softer look. For a tiny gilding of holiday flavor, add a teaspoon of orange zest or swap a tablespoon of flour for finely ground almond flour for a subtly nutty bite. Small adjustments help you make Christmas Ooey Gooey Butter Cookies your own while keeping the method simple and forgiving.
Flavor variations
The base for Christmas Ooey Gooey Butter Cookies invites easy variations without complicating steps. For a citrus lift, fold in a teaspoon of orange zest with the vanilla for a bright, festive twist. For a chocolatey version, replace 1/4 cup of flour with 1/4 cup unsweetened cocoa powder and mix in mini chocolate chips instead of sprinkles. If you prefer a nutty accent, stir in finely chopped pistachios and dried cranberries for texture this flavor combo pairs nicely with other holiday cookies like my amazing Italian pistachio cookies (amazing Italian pistachio cookies).
You can also turn these into sandwich cookies by spreading a thin layer of raspberry jam or chocolate ganache between two cookies once they cool. Another easy swap is to use holiday-colored sanding sugar on top instead of mixed sprinkles for a subtle sparkle without softening during baking. For a boozy grown-up touch, add a tablespoon of bourbon or rum to the wet ingredients just reduce the vanilla slightly to keep balance.
These changes keep the method intact while giving you multiple outcomes from the same simple dough. Try a few small trials so you know which variation your family likes best; these tweaks keep Christmas Ooey Gooey Butter Cookies feeling fresh every season.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and refrigerate it, tightly wrapped, for up to 48 hours. Bring it to room temperature briefly so it’s scoopable, or chill and scoop frozen portions for a quick bake. Chilled dough often yields a slightly thicker cookie, while baking from room-temperature dough gives a softer spread. Either way, you’ll still get that signature tender feel in your Christmas Ooey Gooey Butter Cookies.
Q: Can I freeze unbaked dough?
A: Absolutely. Scoop rounded tablespoons onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a minute or two to the bake time. Freezing dough is a convenient way to have fresh-baked cookies on demand, and the texture of Christmas Ooey Gooey Butter Cookies holds up well to this approach.
Q: What if my sprinkles bleed color into the dough?
A: Some sprinkles, especially cheap ones or those with bright dyes, can bleed slightly. To avoid this, use high-quality nonpareils or candy-coated sprinkles that are designed for baking. Folding in sprinkles gently and baking promptly also reduces color migration. If you want to skip the risk, swap in white chocolate chips or finely chopped nuts for a pretty, stain-free look.
Q: Do these cookies need any special equipment?
A: No. A simple mixer (stand or handheld) speeds up creaming the butter and cream cheese, but you can do it by hand with a sturdy spoon. A cookie scoop helps with uniform size, and parchment paper or a silicon mat keeps cookies from sticking. With these minimal tools, you can produce consistent batches of Christmas Ooey Gooey Butter Cookies.
Conclusion
If you want a few more ideas or alternate takes on ooey-gooey holiday cookie goodness, check this classic take on Christmas Ooey Gooey Butter Cookies from a trusted baking blog (Christmas Ooey Gooey Butter Cookies – i am baker). For another riff with holiday flair and helpful tips, this version offers a slightly different approach that’s worth a look (Christmas Gooey Butter Cookies Recipe – Gooey Butter Holiday).
Print
Christmas Ooey Gooey Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightfully soft and buttery cookies with a creamy butter-and-cream-cheese base, perfect for the holidays.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup colorful sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened butter and cream cheese until smooth.
- Gradually add in the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and eggs until fully incorporated.
- In another bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the colorful sprinkles.
- Drop rounded tablespoons of cookie dough onto a lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies keep well and can be frozen. Ideal for cookie exchanges or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American