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I always jump for joy when Christmas comes around because it's time to whip up these amazing Ooey Gooey Cookies. They've got everything you want in a holiday treat - they're cloud-soft, pillowy and downright addictive. What makes them so good? It's the cream cheese that gives them that melt-in-your-mouth softness, while those colorful holiday sprinkles bring the festive fun. These treats vanish faster than any others whenever I bring them to cookie exchanges.
The Magic Behind These Delightful Cookies
Anyone who's crazy about gooey butter cake will fall head over heels for these cookies. They pack all that delicious meltiness into bite-sized treats. The cream cheese works wonders for their soft texture, and those festive sprinkles add a touch of holiday sparkle. My favorite thing is how quickly they come together. You can easily fit them into your jam-packed holiday baking schedule.
Your Shopping List
- Cream Cheese: You'll need a solid block of full fat goodness, not the stuff that comes in a tub. That won't work right.
- Unsalted Butter: This gives you that luxurious mouthfeel that makes these cookies special.
- Egg: Just one large egg will bind everything nicely.
- Vanilla Extract: A bit of real vanilla takes the flavor to another level.
- Yellow Cake Mix: This handy shortcut is the key to their softness and flavor.
- Powdered Sugar: This creates that beautiful crackled look on top.
- Christmas Sprinkles: Go wild with your favorite holiday colors to dress them up.
Cookie Creation Steps
- Prep Time
- Start by heating your oven to 350°F and put parchment on your cookie sheets so nothing sticks.
- Combine Wet Ingredients
- Mix your softened cream cheese with butter, egg, and vanilla until you've got a nice smooth mixture.
- Bring In The Mix
- Now dump in that cake mix and watch as it turns into a wonderfully thick and sticky dough.
- Add Some Color
- Fold those pretty sprinkles in carefully so they don't break up and lose their pop.
- Cool It Down
- Stick your dough in the fridge for a half hour so it won't be such a mess to handle.
- Roll And Coat
- Form the dough into 1 1/2 inch balls and roll them around in powdered sugar until they're well covered.
- Baking Time
- Put them on your baking sheets with plenty of space and bake for 10-12 minutes. You want the edges set but the middle still soft.
- Finishing Up
- Let them sit on the hot pan for a couple minutes before moving them to a cooling rack.
Put Your Own Spin On Them
There are tons of ways to switch these up. Maybe try white or vanilla cake mix for something different, or add a splash of peppermint, almond, or lemon flavor. You can throw in mini chocolate chips or bits of crushed candy canes too. Want them to really stand out? Put a tiny bit of food coloring gel in the dough or swap the powdered sugar for colored sugar. They'll look amazing on any cookie plate.
Tricks For Cookie Success
I've learned a few things after making these tons of times. Always let your cream cheese and butter warm up first so they mix smoothly. Don't go crazy with the mixing or you'll lose that airy texture. Yeah, waiting for the dough to chill is annoying but it really helps when you're working with it. And keep an eye on them in the oven. You want that perfect balance where the edges are done but the middle stays gooey.
Storage Smarts
These cookies stay nice and soft for about three days if you keep them in something airtight at room temperature. Need to make them early? No problem. They freeze really well for up to three months. Just stack them carefully in a freezer container with some wax paper between layers. When you want them, just pull them out and let them come to room temp naturally. They'll taste just as yummy as when they were fresh.
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Frequently Asked Questions
- → Why should I cool the dough first?
When chilled, the dough is less sticky and easier to roll up. It also stops the cookies from spreading too much in the oven.
- → Can I keep them frozen?
Totally! Store them for up to 3 months in a sealed bag or container. Just let them defrost on the counter before eating.
- → Why go for full-fat cream cheese?
Full-fat cream cheese makes the texture creamier and creates the distinct gooey center. Reduced-fat kinds might not work as well.
- → Can I switch up the cake mix?
Absolutely. You can swap yellow mix for vanilla, chocolate, or any other flavor you’re in the mood for.
- → When should I pull them out of the oven?
Take them out when the edges are firm, but the middles are still soft—around 10 to 12 minutes. They'll keep cooking as they cool.