Christmas Gooey Butter Cookies
½ c. unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
½ tsp. Almond extract, opt.
½ tsp. Orange extract, opt.
1 piece white cake mix
½ c. Crumble, divided
½ c. Powdered sugar
- In a medium bowl, combine butter and cream cheese. Add the egg, almond extract and orange extract and mix until combined. Add the white cake mix and mix until combined. Stir in ¼ cup of streusel. Cover bowl with plastic wrap and refrigerate at least one hour or up to 24 hours. The longer the dough chills, the less sticky it will be.
- Preheat oven to 350 degrees. Place powdered sugar in one bowl and remaining ¼ cup sprinkles in another bowl. Using a 1-inch cookie scoop, scoop out dough and roll into a ball. Sprinkle with a few additional sprinkles and roll in powdered sugar, completely covering the dough ball. Place on a greased baking sheet . Repeat. Bake for 10 minutes. Let cookies cool on baking sheet for two minutes before removing to rack. Makes about 42 small cookies.