Cream Cheese Sprinkle Cookies
Cream Cheese Sprinkle Cookies
Fun and colorful these Cream Cheese Sprinkle Cookies are soft and chewy and perfect for every occasion! These soft and chewy cookies never disappoint.
We are always looking for fun and easy desserts, These cookies are soft from the cream cheese and the sprinkles give them a bit of chewiness. Therefore we think these are the best Cream Cheese Sprinkle Cookies!
Sugar cookies with the added tang of cream cheese!
These homemade Cream cheese sprinkle cookies are amazingly delicious! I mean who doesn’t love sprinkles?
These cookies are like a sugar cookie. The cream cheese gives them that added tang that cream cheese has and it makes them a bit softer. They are perfect for all occasions such as holidays and baby showers and parties. Make a double batch because they always go quick!
What you will need to make Cream Cheese Sprinkle Cookies:
- Cream cheese – use full fat, regular block cream cheese
- Butter – use regular salted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Sprinkles – you will need at least 1/2 cup
PIN IT!!
Can you freeze cookie dough with cream cheese in it?
Yes, you can freeze this dough for up to 3 months. Place it in a freezer bag and make sure it sealed well.
When I think of making cookies for pot lucks and family parties these cookies certainly come to mind. everybody loves them and they are so colorful young and older enjoy them.
How do you make Cream Cheese Sprinkle Cookies
- You will start by creaming together the cream cheese and butter with an electric mixer.
- Add the egg and sugar, vanilla extract and beat for one minute.
- In a medium bowl whisk the dry ingredients.
- Add the dry ingredients a little at a time to the wet mixture and stir until combined and a soft dough forms.
- Cover the dough in the bowl and refrigerate for 1 hour.
- As the dough chills preheat the oven to 350 and prepare two cookie sheets with parchment paper.
- Then use a spoon or cookie scoop to form small dough balls, about 1 1/2 inches big.
- Roll the dough balls between your palms to make them smooth and round.
- Then roll the cookie balls in sprinkles until completely coated.
- Place the cookie dough balls on your cookie sheets.
- Gently flatten the cookies down a little bit with the bottom of a glass or your finger tips.
- Bake cookies for 9-10 minutes. Cool the cookies for 2 minutes on the cookie sheet, then transfer to a wire cooling rack.
About the Sprinkles
I must say that the sprinkles are really important. They can make or break a cookie. A bad sprinkle will make your cookie taste awful. I have bitten into a sprinkle cookie that has basically tasted old. Make sure you taste your sprinkles first.
Do yourself a favor and buy good sprinkles. Choose sprinkles that have a good flavor because they are going to be a big part of the taste and texture of these cookies. In other words if you would eat these sprinkles by themselves, they are good for the cookies.
My market sells some tubs of sprinkles but you can also buy them at craft stores in the baking isle. They will have a larger selection at the craft store. We like buying different mixes.
Cream Cheese Sprinkle Cookies
Ingredients
- 4 oz. cream cheese, softened
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 ¾ cup all-purpose flour
- 2 tsp. baking powder
- Sprinkles (at least ½ cup) or sanding sugar or both
Instructions
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until well blended. Add the sugar, egg, and vanilla extract; beat on medium speed for 1 minute.
- In a medium mixing bowl, whisk together the flour and baking powder. Add half of the flour mixture to the wet ingredients and mix well. Add the remaining half of the flour mixture and stir until completely incorporated.
- Cover the dough in the bowl and refrigerate for 1 hour.
- While the dough is chilling, preheat the oven to 350F. Prepare two cookie sheets with parchment paper or silicone baking mats.
- Scoop the chilled cookie dough onto the cookie sheet to form 1 ½ inch balls. Roll the balls in sprinkles or sanding sugar, then return to the cookie sheet, placed at least 1 inch apart. Flatten the cookies slightly with your fingers or the flat bottom of a cup.
- Bake the cookies at 350F for 9-10 minutes until set. Cool the cookies for 2 minutes on the cookie sheet, then transfer to a wire cooling rack.
- Serve the cookies slightly warm or at room temperature. Store the cookies in an airtight container for up to 3 days.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
