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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.
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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.