I always reach for a batch of these Christmas Gooey Butter Cookies when I want something soft, rich, and festive on the cookie plate. They marry a tender butter-cookie base with an ooey-gooey cream cheese topping that puffs slightly while baking and becomes decadently sticky as it cools. After several test bakes, I honed the timing and chilling steps so they stay soft but hold their shape.
Why Make This Recipe
- Unbeatable texture: crisp edges with a molten, cream-cheese center that melts in your mouth.
- Fast holiday hit: about 35–45 minutes from start to finish, great for last-minute trays.
- Crowd-pleaser: familiar flavors that appeal to kids and adults at parties and cookie exchanges; I pair batches with other treats like Festive Buttermilk Bread for variety.
- Easy to scale: make one sheet or triple the recipe for a big gathering.
- Personal note: I love these because the gooey center is forgiving — even slightly underbaked, they taste wonderful.
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes chilling if desired)
- Cook time: 10–12 minutes at 350°F (175°C)
- Total time: ~40–60 minutes depending on chilling and cooling
- Servings: about 24 cookies (using a 1.5-tablespoon scoop)
- Difficulty: Easy — basic creaming and gentle folding skills required
- Method: Cream together butter and sugar, fold in eggs and dry ingredients for the base, press into a pan or scoop into mounds, top with a sweetened cream cheese mixture, then bake until edges set and centers are glossy.
My Experience Making This Recipe
On my first try the centers were too runny; a 2–3 minute increase at 350°F solved that without drying the edges. I also discovered that chilling the dough 20–30 minutes reduces spreading, which is handy when baking multiple sheets. Using a 1.5-tablespoon cookie scoop yields even baking and consistent gooey centers.
How to Make Christmas Gooey Butter Cookies: Soft, Festive & Irresistibly Ooey Gooey
Start by creaming 8 tablespoons (113 g) room-temperature unsalted butter with 1 cup (200 g) granulated sugar until light, about 2–3 minutes in a stand mixer. Add one large egg and 1 teaspoon vanilla, then scrape the bowl and mix until combined. Fold in 1 1/2 cups (180 g) all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt until just incorporated; avoid overmixing to keep cookies tender. For the gooey topping whip 8 ounces (225 g) softened cream cheese with 1/2 cup (60 g) powdered sugar and 1/2 cup (120 ml) sour cream until smooth, then gently dollop onto scooped dough mounds. Bake on a parchment-lined sheet at 350°F (175°C) for 10–12 minutes — edges should be set and centers still glossy. Cool 5 minutes on the pan before transferring to a rack; the centers firm slightly but remain soft.
Expert Tips for Success
- Use room-temperature ingredients: butter, egg, and cream cheese incorporate more smoothly and give a uniform texture.
- Don’t overmix after adding flour: stir until the streaks disappear to avoid gluten development and tough cookies.
- Chill briefly if your kitchen is warm: 20–30 minutes in the fridge prevents excessive spreading.
- Measure flour correctly: spoon flour into the cup and level — too much flour dries cookies; too little makes them flat.
- For flavor balance, finish with a light dusting of powdered sugar and a sprinkle of flaky sea salt; pair with other bites like Pretzel Christmas Cookies for salty-sweet contrast.
How to Serve Christmas Gooey Butter Cookies: Soft, Festive & Irresistibly Ooey Gooey
- Arrange on a platter with wax paper and alternate with crisp cookies for texture contrast; adding small truffles like Blue Christmas Truffles brightens the plate.
- For a hot drink station, serve warm with coffee, hot cocoa, or mulled cider — the gooey center pairs beautifully with warm beverages.
- Make them a festive centerpiece: top with red and green sanding sugar or crushed candy canes for holiday flair.
- Pack in small boxes with parchment for gifts or cookie swaps.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days — bring to room temperature before serving for the best ooey texture. Freeze baked cookies in single layers on a sheet pan, then transfer to a freezer bag for up to 8 weeks; thaw at room temperature. Reheat frozen or chilled cookies in a 300°F (150°C) oven for 5–7 minutes to revive gooeyness, or microwave a single cookie 10–15 seconds on medium for a quick warm treat.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it; bake at the same temperature but monitor closely.
- Dairy-free: swap vegan butter and a dairy-free cream cheese (softened) and use coconut cream or full-fat soy yogurt in place of sour cream.
- Peppermint or orange: fold 1/2 teaspoon peppermint extract or 1 teaspoon finely grated orange zest into the cream cheese topping for holiday twists.
- Chocolate chip: fold 1/2 cup mini chocolate chips into the butter cookie base for pockets of melty chocolate.
Nutritional Highlights
- These cookies are indulgent and calorie-dense due to butter, cream cheese, and sugar; enjoy in small portions (1 cookie) as a treat.
- Contains common allergens: wheat (gluten), dairy, and eggs — adapt with the variations above for allergen-free needs.
- If you’re watching sugar, reduce the topping sugar slightly and balance with a dusting of cocoa or cinnamon.
Troubleshooting Common Issues
- If cookies are too flat: your dough may be too warm or overmixed. Chill the dough 20–30 minutes and handle gently.
- If centers are raw after baking: oven temperatures vary; increase bake time by 1–3 minutes or bake at 325°F (160°C) for a few extra minutes to set without browning too much.
- If cookies are dry or cakey: you probably overbaked or used too much flour. Use accurate measuring and remove cookies when centers are still glossy.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough for up to 48 hours. Chill scooped dough on a tray for 30 minutes before baking if very firm. This can improve flavor as the flour hydrates.
Q: Can I skip the cream cheese topping and fold it into the dough?
A: You can, but the signature gooey texture comes from the separate cream cheese topping. Folding it in makes a richer cookie but loses the ooey center.
Q: Why did my cookies spread too much even when chilled?
A: Check your baking powder freshness, oven temperature (use an oven thermometer), and flour measurement. Warm baking sheets also cause spreading — rotate sheets and use parchment.
Q: How do I keep the cookies soft for holiday gifting?
A: Layer with parchment in an airtight tin and include a slice of apple or a few marshmallows (in a separate bag) to retain moisture; avoid refrigeration for shipping.
Conclusion
For more festive variations and inspiration on ooey-gooey holiday cookies, see this guide: Ooey Gooey Christmas Cookies.
Christmas Gooey Butter Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, rich, and festive cookies with a tender butter-cookie base and an ooey-gooey cream cheese topping.
Ingredients
- 8 tablespoons (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (120 ml) sour cream
Instructions
- Cream together the butter and sugar until light, about 2–3 minutes.
- Add the egg and vanilla, mixing until combined.
- Fold in the flour, baking powder, and salt until just incorporated.
- For the topping, whip the cream cheese, powdered sugar, and sour cream until smooth.
- Dollop the cream cheese mixture onto scooped dough mounds.
- Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the centers remain glossy.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Use room-temperature ingredients for better incorporation and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American