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I've found my go-to treat for holiday cookie swaps - these irresistibly soft homemade butter cookies! They came to my rescue during one hectic Christmas when I needed something fast yet dazzling. These days they're always the first goodies to vanish at gatherings. The magic happens when cake mix meets cream cheese, creating this amazing texture that dissolves right on your tongue and leaves folks asking for my secret.
What Makes These Cookies Special
These cookies couldn't be easier to whip up - just grab a handful of items and you're all set! They turn out incredibly soft thanks to the cream cheese. And don't they look straight from a fancy shop with those holiday sprinkles? I adore how flexible the recipe is - just swap out the sprinkle colors and you've got treats for any celebration!
Ingredients
- The Basics:
- 8 oz brick cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- The Mix:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup powdered sugar for coating
- 1/3 cup Christmas sprinkles
- Equipment Needed:
- Large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Step-by-Step Instructions
- Get Everything Ready
- Warm your oven to 350°F. Cover your baking sheets with parchment paper. Double check that your cream cheese and butter are completely soft - this really matters!
- Create Your Foundation
- Whip the cream cheese with butter until they're light and airy, roughly 3 minutes. Drop in the egg and vanilla, then blend until everything looks uniform.
- Bring In The Dry Stuff
- Gradually add cake mix while mixing on low speed. You'll end up with sticky, thick dough - that's exactly what you want!
- Mix In Sprinkles
- Carefully stir those Christmas sprinkles into the mix. Don't stir too much or the colors will run throughout your dough.
- Cool It Down
- Stick your dough in the refrigerator for half an hour. This step makes handling easier and stops cookies from spreading too much.
- Form Your Cookies
- Use your scoop for 1½-inch balls, coat them thoroughly in powdered sugar. Space them 2 inches apart on your prepared sheets.
- Bake Them Just Right
- Cook for 10-12 minutes until you see set edges but middles still look soft. Let them sit on the pan for 5 minutes before moving to a cooling rack.
Expert Advice
Always go for solid block cream cheese, not the soft tub version. Don't rush past the chilling step - it really changes how they turn out. Keep an eye on them while baking; they should look a bit underdone when you pull them out. Wait until they're totally cool before you stack or pack them away.
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Creative Twists
Play around with different cake mix flavors - I've had great results with chocolate, red velvet, and funfetti! Change your sprinkle colors to match any holiday. Sometimes I'll throw in a teaspoon of peppermint extract during Christmas season or add almond extract when I want a nutty flavor.
Storage
These tasty treats will stay fresh for 3 days at room temperature if you keep them in an airtight container. Put wax paper between layers so they don't stick together. They're great for freezing too - just let them thaw naturally when you're ready to enjoy them!
Frequently Asked Questions
- → What does chilling the dough do?
- It firms up the dough so you can roll it without it sticking everywhere.
- → What if the dough still sticks?
- Add more chill time or coat your hands with powdered sugar. Avoid adding extra cake mix.
- → How can I tell when they're ready?
- Look for edges that seem baked but the centers should still be soft. They'll set as they cool.
- → Why use full-fat cream cheese?
- It gives the cookies the best texture. Low-fat versions spread too much during baking.
- → Is the dough freezable?
- You can freeze shaped dough balls on a tray, then bag them. Roll in sugar before baking.