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Meet your new holiday crowd-pleaser: Christmas gooey butter cookies with plush middles, lightly crisp edges, and a snowy crinkle that actually stays visible on the plate and in cookie tins. Think St. Louis gooey butter cake vibes, made portable and giftable for cookie boxes and parties, with buttery-vanilla flavor and a melt-in-the-mouth finish. Pro tip: Double-roll each dough ball in a granulated sugar + powdered sugar mix so the coating sets beautifully and doesn’t disappear in the oven, even if the kitchen is warm or humid.

Why this recipe works

• Cream cheese adds fat and water-binding milk proteins that create a custardy chew and prevent dryness, echoing the cream-cheese riff popularized in gooey butter cookie recipes from scratch (not cake mix).
• A short chill firms the butter and hydrates the flour so cookies spread moderately instead of flattening; this preserves thickness for a gooey middle while keeping edges delicate.
• A two-part sugar coat—granulated first, then powdered—creates micro-crackle texture and slows powdered sugar absorption, so the crinkle pattern stays visible rather than melting into the dough during baking.

Ingredients

• Unsalted butter — 115 g (1/2 cup) — structure, flavor; creams with cheese for aeration and tender bite.
• Full-fat cream cheese, brick style — 170 g (6 oz) — creamy chew, moisture retention; brick style for proper firmness.
• Granulated sugar — 200 g (1 cup) — sweetness, spread control; helps the crinkle shell when used in the first roll.
• Light brown sugar — 50 g (1/4 cup) — mild molasses depth, extra tenderness in the center.
• Large egg — 1 (50 g out of shell) — binding and tenderness; room temp blends more evenly.
• Vanilla extract — 2 tsp — classic holiday flavor; enhances buttery notes.
• All-purpose flour — 280 g (2 1/4 cups spooned) — body and tenderness; balanced to prevent cakiness.
• Baking powder — 1 1/2 tsp — lift without over-puffing for a fine, crinkled crust.
• Fine salt — 1/2 tsp — balances sweetness and rounds flavor.
• For coating:
  • Granulated sugar — 60 g (1/4 cup) — helps powdered sugar adhere and crisp.
  • Powdered sugar — 120 g (1 cup) — snowy finish and crinkle contrast.
  • Cornstarch — 2 tsp mixed into the powdered sugar — slows the “disappearing sugar” effect in humid conditions.

Note: The powdered sugar + cornstarch trick is standard in crinkle-style cookies for a lasting snowy look.

Equipment

• Required: oven/OTG, baking sheets, parchment, digital scale, hand mixer or stand mixer, medium cookie scoop (about 1.5 Tbsp), wire rack.
• Nice-to-have: oven thermometer, instant-read thermometer, silicone spatula, sifter for sugar coat.

Step-by-step instructions

Oven: Preheat to 175°C (350°F), rack in the center; preheat for 20 minutes to stabilize temperature.
Yield: About 24 cookies (30–32 g dough each), 2 standard trays, 12 per tray spaced 5 cm (2 inches) apart.

1. Cream fats

• Add softened butter (cool-soft, 18–20°C) and cream cheese to a mixing bowl. Beat medium-high 2–3 minutes until creamy and slightly fluffy.
• Visual cue: Smooth, satiny mixture with no visible cheese flecks.

2. Add sugars and vanilla

• Add granulated and brown sugars; beat medium 1–2 minutes until lighter and slightly increased in volume; mix in vanilla.
• Cue: Paler color, soft swirls, not greasy or separated.

3. Add egg

• Beat in egg on medium-low just to combine, 20–30 seconds, to maintain dense-gooey centers.
• Cue: Uniform batter with a gentle sheen; no streaks of egg.

4. Dry ingredients

• Whisk flour, baking powder, and salt. Add on low in two additions; mix just until traces of flour vanish.
• Cue: Soft, slightly tacky dough that holds ridges.

5. Chill

• Cover and chill 30–60 minutes until scoopable and less sticky; longer chill yields thicker cookies.
• Cue: Dough scoops cleanly and rolls without sticking heavily to hands.

6. Sugar coat setup

• Bowl A: granulated sugar. Bowl B: powdered sugar whisked with cornstarch.
• Scoop dough into 30–32 g balls. Roll each ball first in granulated sugar, then generously in powdered sugar.

7. Bake

• Arrange 12 per sheet on parchment. Bake 10–12 minutes at 175°C (350°F) until edges are set and tops show deep cracks with slightly glossy centers.
• Doneness cues: Edges matte and set; centers puffed, soft, and a touch underdone for gooey texture. They will set further as they cool.

8. Cool

• Rest on sheet 5 minutes, then transfer to a rack to cool fully; dust with more powdered sugar if desired.

Optional temperature cue: For a gooey center, pull when centers still look slightly glossy; fully firm drop cookies often hit around 88–92°C internally, but these are intentionally a touch earlier visually rather than by temp.

Troubleshooting: common failures and fixes

• Powdered sugar disappears after baking
  • Likely causes: Humidity; using only powdered sugar.
  • Fix: Roll in granulated first, then powdered; add 1–2 tsp cornstarch per cup powdered sugar.
• Cookies spread too flat
  • Likely causes: Warm dough; hot baking sheet; under-measuring flour.
  • Fix: Chill 60 minutes; use cool sheets; confirm 280 g flour; bake center rack.
• Dry or bready texture
  • Likely causes: Overbaking; overmixing after flour.
  • Fix: Bake until centers are just set and glossy; stop mixing as soon as flour disappears.
• No crinkles
  • Likely causes: Thin coating; oven running cool; dough too dry.
  • Fix: Heavier coating; verify 175°C with an oven thermometer; avoid excess flour.
• Lumpy dough
  • Likely causes: Cream cheese too cold.
  • Fix: Ensure butter/cream cheese mix is smooth before adding egg and dry ingredients.

Substitutions and variations

• Egg-free: Replace egg with 45 g plain yogurt or 1 Tbsp flax meal + 3 Tbsp water; expect slightly less lift and softer set.
• Dairy-free: Use vegan stick butter and plant-based brick-style cream cheese formulated for baking.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose blend with xanthan; chill 60 minutes for shape.
• Flavor swaps:
  • Citrus: 1 tsp lemon zest + 1/2 tsp almond extract for a marzipan vibe.
  • Spice: 1 tsp cinnamon + 1/4 tsp nutmeg; roll in spiced powdered sugar.
  • Red velvet: Add 10 g Dutch cocoa + red gel color for a festive twist.

Scaling

• 12 cookies: Halve all ingredients; keep dough ball size the same; bake time similar.
• 36–40 cookies: 1.5× batch; bake on three sheets; rotate halfway for even cracking.

Storage, make-ahead, and freezing

• Counter: Airtight 2–3 days; add a small piece of bread in the tin to maintain softness.
• Fridge: Up to 5 days airtight; bring to room temp 30 minutes before serving.
• Freezer (baked): Up to 2 months; thaw at room temp in a single layer; dust with fresh powdered sugar before serving.
• Freeze ahead (scooped dough): Freeze coated balls solid on a tray, then bag up to 2 months; bake from frozen at 175°C (350°F) adding 1–2 minutes; re-roll in powdered sugar if needed to refresh the coat.
• What not to freeze: Avoid freezing unwrapped stacks of baked cookies; the sugar coat will smudge—freeze in single layers with parchment between.

Serving suggestions and pairing ideas

• Pair with hot chocolate or black tea; the light bitterness balances buttery sweetness.
• Add a light lemon glaze on half the batch to offer bright contrast alongside classic snowy cookies.

FAQs

• Can I use cake mix?
  Yes, yellow or white cake mix versions are common and quick, but the from-scratch method here gives cleaner flavor and control over sweetness and texture.
• How do I keep the powdered sugar from melting?
  Roll in granulated sugar first, then powdered sugar mixed with a little cornstarch; this creates a crisp shell that resists absorption and humidity.
• Can I make them without a stand mixer?
  Yes—use a hand mixer; be sure the cream cheese is soft and beat smooth with butter for 2–3 minutes to avoid lumps.
• How do I double or halve the recipe?
  Scale linearly; keep dough ball size the same and bake on separate sheets for consistent heat circulation and crinkles.
• Air fryer/OTG baking?
  Bake at 160–165°C (320–330°F); check at 8–9 minutes; use parchment and leave space for airflow and crinkle formation.

Notes from my kitchen (first‑hand testing log)

• Batch 1: Skipped granulated pre-roll; powdered sugar melted into tops—crinkles faded 10 minutes after baking; switched to a two-stage coat.
• Batch 2: Added granulated pre-roll and 2 tsp cornstarch per cup powdered sugar; crinkles held much better in a humid afternoon bake.
• Batch 3: Compared 30-minute vs 60-minute chill; 60 minutes gave thicker cookies with gooier centers and delicate edges.
• Batch 4: Omitted brown sugar—flavor tasted flatter; reinstated 50 g brown sugar for roundness.
• Final: 280 g flour, 30–60 minute chill, and double-roll sugar coat produced consistent crackle and gooey centers across two trays.

Nutrition and disclaimer

Approximate per cookie (1/24 batch): 160–190 kcal, depending on coating thickness. Values are estimates; adjust for brands and portion size. Follow food-safety best practices; limit time at room temperature for dairy-rich dough and promptly chill between batches.

Gooey Butter Cookies with Snowy Crinkle (Holiday Perfect)

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

180

kcal

Total time

1

hour 

20

minutes

Total time: 1 hour 10 minutes to 1 hour 30 minutes

Soft, tender-chewy Christmas gooey butter cookies with plush, creamy centers, crisp edges, and a snowy powdered sugar crinkle that actually lasts thanks to a double sugar coat and a quick chill. Perfect for cookie boxes and holiday trays.

Ingredients

• Unsalted butter, softened (cool‑soft 18–20°C): 115 g (1/2 cup)

• Full‑fat brick cream cheese, softened: 170 g (6 oz)

• Granulated sugar: 200 g (1 cup)

• Light brown sugar: 50 g (1/4 cup)

• Large egg (out of shell): 1 (about 50 g)

• Vanilla extract: 2 tsp

• All‑purpose flour: 280 g (2 1/4 cups, spooned)

• Baking powder: 1 1/2 tsp

• Fine salt: 1/2 tsp

• Coating

• Granulated sugar: 60 g (1/4 cup)

• Powdered (confectioners’) sugar: 120 g (1 cup)

• Cornstarch: 2 tsp (whisk into powdered sugar)

Directions

• Preheat
  Preheat oven to 175°C (350°F). Place rack in the center. Allow 20 minutes for the oven to stabilize.
  Line baking sheets with parchment.
• Cream fats
  In a mixing bowl, beat softened butter and brick cream cheese on medium‑high for 2–3 minutes until smooth and slightly fluffy.
  Visual cue: Satiny, lump‑free mixture; no visible cream cheese flecks.
• Add sugars and vanilla
  Add granulated sugar and light brown sugar; beat on medium for 1–2 minutes until lighter and a bit aerated. Mix in vanilla.
  Visual cue: Paler color, soft swirls, mixture looks cohesive rather than greasy.
• Add egg
  Beat in the egg on medium‑low just until combined, 20–30 seconds.
  Visual cue: Uniform batter with a gentle sheen and no streaks of egg.
• Add dry ingredients
  Whisk flour, baking powder, and salt in a separate bowl. Add to the wet mixture on low in two additions. Mix just until the last streaks of flour disappear.
  Visual cue: Soft, slightly tacky dough that holds faint ridges. Avoid overmixing.
• Chill
  Cover and chill the dough 30–60 minutes, until firm enough to scoop cleanly. Longer chill = thicker cookies and gooier centers.
  Visual cue: Dough should roll without sticking heavily to hands.
• Coat
  Place granulated sugar in one shallow bowl. Whisk powdered sugar with cornstarch in a second bowl.
  Scoop 30–32 g portions (about 1.5 Tbsp). Roll each ball in granulated sugar, then generously in the powdered‑sugar‑with‑cornstarch mixture.
• Bake
  Arrange 12 coated balls per sheet, spaced 5 cm (2 inches) apart. Bake at 175°C (350°F) for 10–12 minutes.
  Doneness cues: Edges set and matte; tops with deep cracks; centers slightly glossy and soft. They will set further as they cool. Do not overbake.
• Cool
  Rest on the sheet for 5 minutes, then transfer to a wire rack to cool fully. Optionally dust with a light veil of powdered sugar before serving.

Notes

• Notes and tips
  For the signature “snowy” look, always double‑coat: granulated sugar first, then powdered sugar mixed with a little cornstarch.
  Pull when centers are just set but still look slightly glossy for a gooey interior. Fully firm drop cookies often read around 88–92°C internally; here, rely on visual cues for a softer set.
  Bake on cool sheets; warm trays increase spread.
• Troubleshooting quick‑fixes
  Disappearing sugar coat: Make sure to roll in granulated first, then powdered sugar with 2 tsp cornstarch per cup.
  Too flat: Chill a full 60 minutes; use cool sheets; confirm flour is 280 g.
  Dry/bready: Reduce bake time and stop mixing as soon as flour disappears.
  No crinkles: Heavier coating; verify oven is truly at 175°C; avoid excess flour.
• Make‑ahead and storage
  Room temp: Airtight 2–3 days; add a small piece of bread in the tin to keep softness.
  Refrigerate: Up to 5 days airtight; bring to room temp 30 minutes before serving.
  Freeze baked: Up to 2 months; thaw in a single layer at room temp; dust with fresh powdered sugar.
  Freeze dough balls: Coat, freeze solid on a tray, then bag up to 2 months. Bake from frozen at 175°C (350°F) adding 1–2 minutes. Optionally re‑roll lightly in powdered sugar before baking to refresh the coat.
  Avoid: Stacking unwrapped baked cookies in the freezer (coating smudges).