There’s something about baking during the holidays that makes the season feel extra magical, don’t you think? These Vegan Christmas Gooey Butter Cookies are the perfect way to kick off your holiday festivities. They’re soft, sweet, and loaded with festive sprinkles—basically, they scream “Christmas!” in every bite. Plus, they’re vegan, which means everyone in your family (yes, even your dairy-free cousin) can enjoy them.
When I first started making these cookies, I was honestly a little skeptical about how gooey and buttery they could really get without actual butter or eggs. Spoiler alert: they’re amazing. The dairy-free cream cheese and vegan butter make them rich and creamy, and the yellow cake mix keeps the texture light and pillowy. Add a dusting of powdered sugar and sprinkles, and you’ve got yourself a cookie tray showstopper.
Whether you’re baking for a holiday party, leaving cookies out for Santa, or just treating yourself with a cup of almond milk by the Christmas tree, these cookies are a must-try. Let’s dive into the recipe!
Ingredients You’ll Need:
Here’s what makes these cookies magical:
- 1 box yellow cake mix (check that it’s vegan) – This is the secret to the soft, cake-like texture.
- ¼ cup powdered sugar – For rolling the cookies before baking and that classic holiday snow-dusted look.
- 1 tablespoon egg replacer + 2 tablespoons water – This substitutes for one egg. (If you haven’t tried egg replacers before, they’re a lifesaver for vegan baking!)
- 4 oz dairy-free cream cheese – Make sure it’s softened for easy mixing.
- ½ cup vegan butter (one stick) – Also softened.
- 1 teaspoon vanilla extract – Because every cookie needs a touch of vanilla warmth.
- A pinch of baking powder – Optional, but it adds a little extra lift.
- ½ cup Christmas-colored sprinkles – Go wild with reds, greens, or even gold for that festive sparkle.
Step-by-Step Instructions:
1. Prep Your Oven and Ingredients
First things first: preheat your oven to 350°F (175°C). This gives you time to mix everything while the oven warms up. (source:Ineskohl.info)
Softening your butter and cream cheese is crucial—no one wants to wrestle with cold, hard butter in the mixing bowl. I pop them in the microwave for about 10 seconds each (but keep an eye on them—you don’t want them to melt).
2. Cream the Butter, Cream Cheese, and Vanilla
In a large mixing bowl, combine the softened vegan butter, dairy-free cream cheese, and vanilla extract. Using an electric mixer, beat them together until the mixture is smooth and creamy. It’s already starting to smell amazing at this point—don’t taste it yet, though, we’re just getting started.
3. Make Your Egg Substitute
While the butter mixture is creaming, whisk together 1 tablespoon of egg replacer and 2 tablespoons of water in a small bowl. Let it sit for a minute to thicken—it’s almost like magic. Then, pour it into the butter mixture and beat until combined.
4. Add the Cake Mix and Baking Powder
Now, it’s time to bring in the yellow cake mix. Dump the entire box into the bowl, along with a small pinch of baking powder (if you’re using it). Mix on low speed—otherwise, you’ll end up with cake mix dust flying everywhere. Once it’s combined, the dough will look thick and sticky. That’s exactly what you want!
5. Fold in the Sprinkles
Switch to a spatula and gently fold in the Christmas sprinkles. About half a cup works perfectly, but you can definitely eyeball it. You want those pops of color to spread throughout the dough without overmixing.
6. Chill the Dough
Here’s the deal: this dough is super sticky, so chilling it in the freezer for 20 minutes makes it much easier to handle. Don’t skip this step—it’s worth it for cookies that hold their shape while baking.
7. Roll and Coat
Once the dough is chilled, pour some powdered sugar into a bowl. Using a small cookie scoop or a spoon, scoop out a ball of dough (about 1 tablespoon) and roll it in the powdered sugar until fully coated. Place each sugar-coated dough ball on a parchment-lined baking sheet, spacing them about 2 inches apart. For extra flair, sprinkle a few more sprinkles on top of each cookie before they go in the oven. (source:Ineskohl.info)
8. Bake and Cool
Bake the cookies for 12 minutes. They’ll look slightly underdone when you take them out, but that’s what gives them their signature gooey texture. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Trust me, the hardest part is waiting.
Serving Tips:
These cookies are delightful as they are, but if you want to go the extra mile, you can dust a little more powdered sugar on top once they’ve cooled for an extra festive touch. Serve them with a cold glass of almond milk or a mug of hot cocoa—it’s the holidays, after all!
Final Thoughts:
These Vegan Christmas Gooey Butter Cookies have become a holiday tradition in our house. Every year, they’re the first cookies we bake to kick off the season. The best part? They’re so easy to customize! Swap the yellow cake mix for chocolate, red velvet, or even strawberry for a fun twist.
Oh, and one last thing—if you’re bringing these to a cookie exchange, make a double batch. They disappear fast, and you might end up wishing you’d saved a few more for yourself.
Happy holidays, and happy baking! 🎄
