This recipe began as a holiday experiment the winter I wanted a cookie that felt indulgent without being fussy. I was chasing that bakery-style, ultra-soft center with just the right crackled, powdered-sugar exterior. The first batch came out of the oven gooey, slightly chewy, and impossibly bright from the holiday sprinkles. My family declared them an instant favorite and they became the cookie I bring to every holiday gathering. There is something about that first warm bite—the cream cheese tang, the buttery crumb, and the just-set center—that always brings a few nostalgic smiles to the table.

I discovered this combination while riffing on a classic gooey butter bar and converting it into handheld treats for a cookie swap. What makes these special is how forgiving they are: the batter comes together in minutes with pantry staples, and the texture is the star—soft, slightly dense, and that signature gooey middle. These cookies are perfect for busy holiday afternoons when you want maximum cheer with minimal fuss, and they travel well for potlucks and parties.

Ingredients

• Cream cheese: 8 ounces full-fat cream cheese, softened. Full-fat creates the richest, creamiest center; I recommend a block style (not whipped) such as Philadelphia for best texture.
• Unsalted butter: 1/2 cup (1 stick) unsalted butter, softened. Butter at room temperature (soft but not greasy) helps the dough come together; choose a quality brand for buttery flavor.
• Egg: 1 large egg at room temperature. Room-temp eggs emulsify better and create a smoother batter.
• Vanilla extract: 1 teaspoon pure vanilla. Using pure vanilla (rather than imitation) adds depth and aromatic warmth.
• Yellow cake mix: 1 box (15.25 ounces) yellow cake mix. The dry mix provides structure and sweetness; if using a reduced-fat mix expect slightly different texture.
• Holiday sprinkles: 1/2 cup. Use firm, sugar-based sprinkles (jimmies or nonpareils) to avoid color bleeding; soft, moist sprinkles can dye the dough.
• Powdered sugar: 1/2 cup for rolling. This gives the classic crackled, snowy exterior after baking.

Instructions

Preheat and prepare:Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats so cookies bake evenly and are easy to transfer; set the sheets aside on the counter while you mix.Beat the base:In a large mixing bowl, beat together 8 ounces softened full-fat cream cheese and 1/2 cup softened unsalted butter with an electric mixer on medium speed until completely smooth and lump-free, about 1 to 2 minutes. Add 1 large room-temperature egg and 1 teaspoon vanilla extract and beat another 30 seconds to incorporate—scrape the bowl to ensure an even mixture.Add dry mix:Stir in 1 box (15.25 ounces) yellow cake mix with a sturdy spatula until a thick, slightly sticky dough forms. The batter will be denser than cookie dough but scoopable; resist overmixing once the dry mix is incorporated to keep the interior tender.Fold in sprinkles:Gently fold in 1/2 cup holiday sprinkles using a spatula. Fold only until distributed; overworking will cause the colors to bleed and the dough to become overly soft.Chill the dough:Cover the bowl and chill for at least 30 minutes in the refrigerator. Chilling firms the dough for cleaner scooping and helps the centers set without spreading too much in the oven.Scoop and coat:Use a 1 1/2-inch cookie scoop to portion the dough into balls. Roll each ball in 1/2 cup powdered sugar until fully coated; the sugar layer creates the crackled, snowy exterior. Place dough balls about 2 inches apart on the prepared baking sheets.Bake:Bake at 350 degrees F for 10 to 12 minutes—edges should look set and slightly firmer while centers remain a touch soft and glossy. The cookies will continue to set as they cool, preserving the gooey middle.Cool:Allow the cookies to cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to finish cooling. Dust with a little extra powdered sugar if desired once fully cool.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days—bring to room temperature before serving for the best gooey texture. To freeze, flash-freeze cookies on a tray until firm, then transfer to a freezer-safe bag for up to 2 months; thaw on the counter for 20–30 minutes before serving. Avoid stacking warm cookies to prevent condensation and sogginess.

Ingredient Substitutions

To make these gluten-free, substitute a 1-to-1 gluten-free yellow cake mix; note texture may be slightly denser. For a chocolate version, use devil's food cake mix and roll in cocoa-dusted powdered sugar. Skip sprinkles for a classic buttery cookie, or swap half the vanilla for 1/2 teaspoon peppermint extract for a holiday twist. Using reduced-fat cream cheese changes the mouthfeel—full-fat is recommended for the signature gooey center.

Serving Suggestions

Serve warm with a mug of hot cocoa or a strong coffee—these cookies pair beautifully with rich beverages that cut through the sweetness. Plate them on a festive tray garnished with extra sprinkles or a few fresh cranberries for color contrast. For a dessert board, pair with shortbread, ginger snaps, and salted caramel squares to highlight contrasting textures and flavors.

Cultural Background

Gooey butter-style sweets trace their roots to Midwestern American baking, especially St. Louis, where gooey butter cake was created as a happy accident in the 1930s. Transforming the concept into drop cookies is a modern adaptation that keeps the dense, buttery center while offering portable, party-ready portions. The holiday sprinkles are a contemporary addition to celebrate seasonal cheer.

Seasonal Adaptations

For winter celebrations, fold in crushed peppermint candies or use red and green sprinkles. In summer, swap holiday sprinkles for citrus zest and chopped candied ginger. For Thanksgiving, add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dough and use autumnal sprinkles or chopped pecans for a cozy twist.

Meal Prep Tips

Prepare dough up to 48 hours ahead—store covered in the fridge and scoop straight from cold for perfectly uniform cookies. Alternatively, shape dough balls and freeze on a tray; once firm, transfer to a freezer bag and bake from frozen, adding 2 minutes to the bake time. Label containers with bake dates and reheat gently for 10–15 seconds in the microwave for that freshly-baked warmth.

These cookies make any holiday table feel like home—easy, nostalgic, and deliciously gooey. I hope they become a tradition in your kitchen as they are in mine.