This batch of Christmas Ooey Gooey Butter Cookies has become my holiday secret weapon. I first made them for a neighbor exchange the year my oven got the better of me during a snowstorm: I needed something fast, comforting, and impossible to mess up. The result was a tray of light, tender cookies with a barely set, cream-cheese-rich interior and a thin, slightly crisp exterior dusted in confectioners' sugar. Every bite offers that contrasting texture — soft and slightly tangy in the middle, sweet and delicate on the outside — and the sprinkles make them smile-ready for any holiday plate.

I discovered that the technique matters more than fancy ingredients. Using room-temperature butter and cream cheese and folding the sprinkles gently keeps the dough from turning greasy and preserves those festive flecks. These cookies travel well, freeze beautifully, and always draw compliments when served warm with a cup of coffee or chilled with a glass of milk. The family reaction the first time was unanimous: they asked me to write down the recipe and to double it next year.

Ingredients

• 1/2 cup (1 stick) salted butter, softened: Use high-quality baking butter for the best flavor and structure. Leave at room temperature for 30–60 minutes so it blends smoothly with cream cheese.
• 8 ounces cream cheese, softened: Full-fat cream cheese gives the best texture and tang. Popular brands like Philadelphia work consistently; ensure it's softened to room temperature to avoid lumps.
• 1 1/2 cups granulated sugar: Provides sweetness and structure. Measure on a flat surface and level with a knife for accuracy.
• 1 large egg, room temperature: Helps bind and enrich the dough; warming the egg slightly prevents the dough from seizing.
• 1 teaspoon vanilla extract: Pure vanilla enhances the cookie's warmth; feel free to experiment with almond or orange extract for variations.
• 2 1/4 cups all-purpose flour: Spoon and level for accuracy. This amount produces tender cookies with a slightly cakey center.
• 1 cup confectioners' sugar, divided: Half is mixed into the dough for subtle sweetness and texture; the rest is for rolling to create a delicate, crackled coating.
• 3 teaspoons baking powder: Provides lift and contributes to the crackled top. Ensure it's fresh for best rise.
• 1/3 cup Christmas sprinkles: Use small nonpareils or jimmies; large confetti sprinkles can bleed color if overmixed. Gently fold so colors stay vibrant.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line baking sheets with parchment paper to prevent sticking and promote even browning. Arrange racks so heat circulates evenly and allow 1 inch between cookie mounds for spreading. Cream the butter, cream cheese, and sugar: In a large bowl using a hand mixer on medium speed, beat the softened butter, softened cream cheese, and granulated sugar until smooth and combined, about 2–3 minutes. Scrape the bowl occasionally so no unmixed pockets remain. The mixture should be light but not fluffy — overbeating can incorporate too much air. Add egg and vanilla: Add the room-temperature egg and vanilla extract and beat until incorporated, about 30–45 seconds. The egg should emulsify the fat and sugar for a consistent dough; if the mixture looks curdled, mixing briefly until smooth will bring it back together. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and 1/2 cup confectioners' sugar in a separate bowl to distribute the leavening. With the mixer on low, gradually add the dry ingredients to the creamed mixture until just combined. Avoid overmixing to keep the cookies tender — stop when no streaks of flour remain. Fold in sprinkles and shape: Gently fold in the Christmas sprinkles by hand to prevent color bleeding. Use a 2-tablespoon cookie scoop to portion the dough, then roll each ball in the remaining 1/2 cup confectioners' sugar to coat. Place about six dough balls per baking sheet, leaving room to spread. Lightly flatten each ball with the bottom of a glass or your palm to about 1/2-inch thickness. Bake and cool: Bake for 8–11 minutes, rotating halfway if baking two sheets, until the tops no longer look wet and edges are set but centers remain slightly soft. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Storage Tips

Keep 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, freeze baked cookies in a freezer-safe container with parchment between layers for up to 2 months. To bake from frozen dough, place scooped, sugared dough on a parchment-lined sheet and add 2–3 minutes to the baking time. When reheating, warm 2–3 cookies at a time in a 300°F oven for 4–5 minutes to refresh their soft center and slightly melt the coating.

Ingredient Substitutions

If you need to swap ingredients, use full-fat Neufchatel or mascarpone instead of cream cheese for a milder tang; reduce added salt if using unsalted butter. For a gluten-free version, replace all-purpose flour with a 1-to-1 gluten-free flour blend containing xanthan gum, but expect a slightly different crumb. To reduce sugar slightly, replace up to 1/4 cup granulated sugar with a natural sugar substitute, noting texture will be affected. For dairy-free or vegan adaptations, try vegan butter and cream cheese alternatives and an egg replacer, but texture will be less tender and may spread more.

Serving Suggestions

Serve warm with coffee or hot cocoa, or plate with other holiday sweets for a colorful cookie tray. Garnish with a light dusting of additional confectioners' sugar or a drizzle of melted white chocolate for an elegant touch. Pair these with spiced nuts, ginger snaps, or a bright citrus tart to balance the richness. For a party, arrange on tiered platters and include notes about allergens so guests can make informed choices.

Seasonal Adaptations

For winter holidays, use red and green sprinkles or cinnamon sugar instead of confectioners' sugar for a warm, spiced finish. In colder months, add 1/2 teaspoon ground nutmeg or pumpkin pie spice to the dry ingredients. For summer gatherings, swap sprinkles for finely chopped dried fruit or lemon zest for brightness. For New Year's, use metallic or gold-tinted sprinkles and a drizzle of white chocolate for a celebratory look.

Meal Prep Tips

Prep dough ahead by scooping onto a parchment-lined tray and freezing until solid, then transferring the scooped dough balls to a freezer bag. Label with the bake time and temperature so you can slip a few onto a sheet and bake directly from frozen. For large events, bake in batches and store in shallow airtight containers with parchment layers; gently warm before serving to refresh the texture. This approach saves time and keeps the treat tasting freshly made.

Success Stories

Readers tell me these are the cookies that finally convinced kids to try cream cheese in baking: one teacher reported using them at a classroom party where every child asked for a second cookie. Another neighbor used the dough to top a simple coffee cake, creating an impromptu dessert that stole the show. I’ve gifted tins to friends who declared them a new holiday tradition — small bites that carry big memories.

These cookies are simple enough for weeknight baking yet festive enough for holiday hosting. Try them once and you’ll understand why they keep making it onto my cookie platter year after year — they’re the kind of small, buttery joy that turns ordinary afternoons into celebrations.