These Sprinkle Cream Cheese Cookies will be the most festive treat on your cookie tray! They’re easy to make and perfect for a party.
You can’t help but to get into the holiday spirit with these red & green Sprinkle Cream Cheese Cookies.
They’re festive, they’re bedazzled, and they’re downright delicious. Simply put, our Sprinkle Cream Cheese Cookies won’t stand a chance once you place the platter out in front of your guest.
Why You’ll Love Sprinkle Cream Cheese Cookies
- Festive holiday cookie
- Easy-to-find ingredients
- Freezable
- Makes large batches at once
I truly love how versatile cream cheese is. Used in vegetable dishes like Cream Cheese Corn, spread atop of toasted bagel, or added into a cookie blend for an irresistible chewy delight, cream cheese will always hold a special place in my heart.
In this Sprinkle Cream Cheese Cookies recipe, we use cream cheese in the cookie’s base. This mixed with the flour and baking soda give the cookie lightness and smooth whip appeal.
Unlike our Frosted Cream Cheese Cookies, which uses similar ingredients, it doesn’t fluff up and expands, which is a good thing for the amount of sprinkles we dump the cookies in.
How To Make Sprinkle Cream Cheese Cookies
Equipment
- Stand mixer
- Baking sheet
- Parchment paper
- Spatula
- Mixing bowls
- Spoons
- Plastic or Saran wrap
- Cooling rack
ed that much time. I recommend taking it out after every 5-second interval and checking if it has softened. Remember, you want it to soften- not melt completely- which is easy to do if attempting the microwave option.When sending these off as gifts, consider boxing then wrapping inside a nice green or red ribbon. The Sprinkle Cream Cheese Cookies already stand out, so adding a touch of ribbon or sheer bows gives it a classy look.
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Sprinkle Cream Cheese Cookies
Description
These Sprinkle Cream Cheese Cookies will be the most festive treat on your cookie tray! They’re easy to make and perfect for a party.
Ingredients
- 16 oz cream cheese, softened
- 1 ½ cup butter (room temperature)
- 2 cups + 2 tablespoons powdered sugar
- 2 ⅓ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp vanilla
- 2 tsp vanilla bean paste
- 3 cups red & green sprinkles
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat together on high speed for 1 minute to ensure the mixture is smooth and creamy.
- Add in the powdered sugar and beat together for 20 seconds on low speed to allow the powdered sugar to become incorporated.
- Increase the mixer speed to high and continue beating for 30 seconds.
- Add in the flour, baking soda and salt and beat together to incorporate.
- Next, add in the vanilla and stir until combined. Fold the vanilla bean paste into one section of dough.
- Cover the bowl with plastic wrap and place into the fridge to chill for at least 1 hour.
- Once chilled, remove from the fridge. Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spoon out 1 Tbs sections of dough. Roll into balls. Roll the balls in sprinkles until completely coated.
- Place the balls of dough onto the baking sheet, leaving at least 4” of space between each ball to allow for spreading. Place the baking sheet into the oven to bake for 14-16 minutes.
- The cookies will be soft at this point. Once baked, remove from the oven and place on a cooling rack to cool before serving.
Notes
Tips:
Be sure to chill the cookie dough for at least one hour. The dough can be chilled long with good results.
This cookie dough can be made ahead of time and frozen. When you are ready to bake it, simply take it out of the freezer and let it set at room temperature for 30 minutes before shaping and baking.
