
My go-to treat for holiday cookie swaps has to be these super soft homemade butter cookies! I found this gem when Christmas had me running around like crazy and I needed something fast that would wow everyone. Now they're always the first gone at gatherings. Something magical happens when you mix cream cheese with cake mix - they turn into these incredible cookies that just dissolve on your tongue, and folks always ask me how I made them.
What Makes These Cookies Special
These cookies come together so fast with just a handful of ingredients! They've got this amazing softness from the cream cheese that makes them literally melt as you eat them. The holiday sprinkles make them look straight out of a fancy shop, even though they're super easy. I really love that you can change up the colors for any celebration throughout the year!
Ingredients
- The Foundations:
- 8 oz block cream cheese (full-fat), room temperature
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- The Additions:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup powdered sugar for rolling
- 1/3 cup Christmas sprinkles
- Tools You'll Need:
- Large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Step-by-Step Instructions
- Set Up Kitchen
- Warm your oven to 350°F. Put parchment on your baking sheets. Double check that your cream cheese and butter are completely soft - this really matters!
- Create The Foundation
- Whip your cream cheese with butter until it's light and airy, roughly 3 minutes. Mix in egg and vanilla until everything's combined smoothly.
- Combine Dry Components
- Gradually add cake mix while mixing on low speed. Don't worry if the dough feels sticky and thick - that's exactly what you want!
- Add Your Sprinkles
- Carefully fold those festive sprinkles into the mix. Go easy so the colors don't run throughout the dough.
- Let It Rest
- Cool your dough in the fridge for 30 minutes. This step helps with handling and stops the cookies from spreading too much.
- Form Your Cookies
- Use your scoop to make 1½-inch balls, then roll them in powdered sugar until coated completely. Place them on your sheets with 2 inches between each.
- Bake Until Just Right
- Cook for 10-12 minutes until the edges firm up but centers still look soft. Let them sit on the pan for 5 minutes before moving to a cooling rack.
Insider Tricks
Always go for the solid block cream cheese, not the stuff in tubs. Don't rush the chilling step - it really affects how they turn out. Keep a close eye on them while baking; they should look a bit underdone when you pull them out. Let them cool all the way before you pack them up or stack them.

Different Twists
You can swap in other cake mix flavors - chocolate works amazing, so does red velvet or funfetti! Change your sprinkle colors to match any holiday. I sometimes throw in a teaspoon of peppermint extract during Christmas season or go with almond extract when I want something different.
Keeping Them Fresh
These yummy treats stay good for 3 days in an airtight container at room temp. Put wax paper between layers so they don't stick together. You can freeze them too - just let them thaw naturally when you're ready to serve them!
Frequently Asked Questions
- → Why does the dough need chilling?
- It helps stop the dough from sticking to your hands. The cream cheese keeps it soft until chilled.
- → What if it's sticky after chilling?
- Dust your hands lightly with powdered sugar. If it's still sticky, chill a bit more. Avoid adding extra cake mix.
- → How can I tell when they're baked?
- Look for set edges, but soft middles. They firm up as they cool.
- → Why use regular cream cheese?
- Lower-fat cream cheese changes the texture and makes the cookies spread too much. Stick to full-fat for best results.
- → Can I freeze the dough?
- Yes! Form into balls first, freeze on a tray, then store. Roll in powdered sugar right before baking.