Christmas Gooey Butter Cookies (Printable Version)
# What You'll Need:
→ Cookies
01 -
432 g yellow or vanilla cake mix (1 box)
02 -
227 g cream cheese, softened
03 -
113 g unsalted butter, softened
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon almond extract (optional)
07 -
120 g powdered sugar (for rolling)
08 -
Festive sprinkles (optional, for decoration)
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C and line baking sheets with parchment paper.
02 -
In a large bowl, beat softened cream cheese and unsalted butter until smooth and creamy.
03 -
Add eggs, vanilla extract, and almond extract if using. Beat until fully incorporated.
04 -
Gradually mix in the cake mix until just combined, forming a thick, sticky dough.
05 -
Cover the dough and refrigerate for 30 minutes to facilitate shaping.
06 -
Place powdered sugar in a shallow bowl. Scoop dough portions and roll each into a ball. Coat thoroughly in powdered sugar, then place on prepared baking sheets about 5 cm apart.
07 -
Bake for 10 to 12 minutes until edges are set and tops exhibit slight cracks.
08 -
Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
09 -
While still warm, optionally add festive sprinkles atop each cookie for a holiday touch.
# Helpful Notes:
01 -
Use gluten-free cake mix to prepare a gluten-free version. Dough can be refrigerated up to 3 days before baking.
02 -
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.