If you’re looking for a fun cookie that can be enjoyed all year round, these Sprinkle Cookies are for you! Sprinkles make everything more fun, right??
These Sprinkle Cookies are perfectly soft cookies with tons of colorful sprinkles! They melt in your mouth with just the right amount of sweetness.
I have finally found something that makes grocery stores down here superior to what I left behind in Ohio. The three grocery stores that I cycle between down here all have freebies for kids- mainly in the form of cookies. Some have sugar cookies, others chocolate chip.
But Publix? Publix has sprinkle cookies.
I don’t know what it is with kids and sprinkles. I’m sure that I was like this when I was younger too, but Jonathan is just getting to the age where everything that has sprinkles on it is automatically superior in every way compared to the same item with no sprinkles.
I mean, I get it. They’re bright and fun and colorful. I assume they’re probably made of sugar. I couldn’t believe it when Jonathan chose sprinkle cookies over chocolate chip cookies when we were grocery shopping, but he does 100% of the time now.
But the other day, disaster struck. They were out of cookies. I’ll let you guess what kind of World War III level of devastation was displayed by my three year old when that sort of life-altering information was doled out.
I figured that I better just learn how to make some freakin’ sprinkle cookies.
So I Googled, and Smitten Kitchen came up. I have found that she pretty much knows what she’s talking about, and I really didn’t want to get into a whole “trial and error” baking session, so I used her recipe with some minor adaptations.
These were SO good. Pretty easy to mix up, Jonathan loved rolling the cookies in the sprinkles, and they stayed just soft enough. Jonathan loves them too, so now that we can have them at home, I’ll have to find another way to keep him excited about going to the store with me. Maybe the balloons…
Making these sprinkle cookies is really pretty simple. Start by preheating your oven to 350 degrees. While the oven is preheating, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Next, add in the cream cheese, egg and extracts, and beat together until mixed, scraping down the sides of the bowl occasionally. Sprinkle the salt, baking powder and baking soda over top and stir in.
Once those ingredients are combined, mix in the flour until just combined, being careful not to over mix. Over mixing causes the cookies to be tough, and no one likes tough cookies!
After you’ve made the dough, line two baking sheets with parchment paper and pour the sprinkles into a bowl. Scoop up a ball of dough (approximately two tablespoons of dough) and roll between your hands into a two inch ball. Roll the ball of cookie dough in the sprinkles to coat, then place on the baking sheet.
Repeat these steps with the remaining dough balls, making sure to space them approximately 2 inches apart. Use a glass to flatten the cookies until they are half an inch tall.
After you’ve rolled all the dough, bake the cookies in the preheated oven for approximately 10 minutes. Remove from the oven and let cool on the cookie sheet.
These sprinkle cookies are a nice change up from the traditional red and green cookies you see during the holiday season! They’re great for adding to cookie trays, or just keeping around the house to snack on! If you do keep them at home, be sure to store them in an airtight container.
What you’ll need for these soft cookies with sprinkles:
- Stand mixer- Having a stand mixer really comes in handy for making your recipes. Be sure to grab this [easyazon_link identifier=”B000R4LD1Y” locale=”US” tag=”gogogogo03-20″]Classic Stand Mixer[/easyazon_link] to get your recipes made right!
- Baking sheet- This [easyazon_link identifier=”B00XBC3T6Q” locale=”US” tag=”gogogogo03-20″]3-Piece Baking Sheet Set[/easyazon_link] is great for any kind of baking. You’ll get some great use out of them!
- Spatula- You always need a good set of spatulas in your kitchen to use for any recipe. This [easyazon_link identifier=”B01NAWYDV7″ locale=”US” tag=”gogogogo03-20″]3-Piece Silicone Spatula Set[/easyazon_link] is perfect for mixing and they are dishwasher safe!
- Sprinkles- These [easyazon_link identifier=”B001K7Q5PQ” locale=”US” tag=”gogogogo03-20″]Rainbow sprinkles[/easyazon_link] are the way to go for having the perfect sprinkles you need for your cookies!
If you love these rainbow Sprinkle Cookies, try these out too:
- Soft Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Soft & Chewy M&M Cookies
- Hot Chocolate Christmas Cookies
- 1 cup butter room temperature
- 1 1/4 cups sugar
- 4 oz cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 cups flour
- 2/3 cup colored sprinkles
- Preheat oven to 350F.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the cream cheese, egg and extracts, and beat together until mixed, scraping down the sides of the bowl occasionally.
- Sprinkle the salt, baking powder and baking soda over top and stir in.
- Mix in the flour until just combined.
- Line two baking sheets with parchment paper and pour the sprinkles into a bowl. Scoop up a ball of dough (approximately 2 tablespoons of dough) and roll between your hands into a 1½"-2" ball. Roll the ball of cookie dough in the sprinkles to coat, then place on baking sheet.
- Repeat with the remaining dough, spacing cookie balls approximately 2" apart. Use a glass to flatten the cookies until they are ½" tall.
- Bake in preheated oven for approximately 10 minutes. Remove from oven and let cool on the sheet. Store in an airtight container.
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I made these this afternoon and they turned out great! I made mine a little smaller ( 1Tbsp) just because its a large cookie for my grandkids. I also made a few rolled in turbinado sugar for the grown ups. Delicious! Will be adding these to my Christmas cookie roster. Thanks!
Susan Salzman says
Those look store bought. Beautiful!!
Just an fyi we made this recipe today and followed your directions exactly. The dough was too sticky to roll into a ball so I tried to figure out where we went wrong. I looked at the original link (should have done this first) and realized her recipe says 2 oz of cream cheese and yours says 4 oz. We are adding flour until we get a rolling dough consistency and hoping to get good results – I’ll let you know how it goes 🙂
Just wanted to let you know so you can adjust the amount in your recipe. They look YUM and my kids a super excited to eat them.
I probably won’t edit, as I’ve made them quite a few times with my minor adaptations (for my tastes) and the consistency has been right. We may just measure flour a little differently!:) I know other people have made them and they’ve been okay. Adding a little additional flour is exactly what I would have suggested, and I will add an additional note about this in the recipe! Thanks for the feedback- and Merry Christmas!
I would love to try this with cocoa powder as well. Any idea how much flour to swap out and replace with cocoa powder?
As a science? No. But I would try equal parts to start 😊
I made these today and they came out so yummy. I will definitely be making them again. Thanks for the recipe it’s a keeper.
MERRY CHRISTMAS 🎄
This recipe looks yummy.
My mouth is melting.
I want to make these cookies today but am concerned about the amount of cream cheese and flour to use.
One person commented above about the dough not coming together and being too sticky.
You suggested that she add more flour since “everyone measures flour differently.”
PLEASE explain how YOU measure your flour/dry ingredients so I am successful with making any of your recipes.
Do you gently spoon the flour/dry ingredients into a measuring cup and level off, or do you scoop the flour from the sack into measuring cup and level off?
There can be a big discrepancy in the amount of flour/dry ingredients measured between these two methods.
Don’t be worried, just make them! Loads of people have made them with great success. As far as how I measure flour- I pour it from a bag into a separate storage jar, then scoop and shake until level. My friend Jen also has a good post on how to best measure flour here: I dont do it that way because I am lazy (dont tell anyone), but we seem to have the same results when we bake the same recipes: https://www.bakedbyanintrovert.com/how-to-measure-flour/ There is actually a video of Jonathan and I making them together on a Facebook live on my Facebook page if that is helpful to you: https://www.facebook.com/Gogogogourmet/videos/vb.1392897837644032/1827643177502827/?type=2&theater
I’ve been meaning to make these for a while and tonight I finally did. They came out delicious! I experimented with different. Plots and types of sprinkles and find the rainbow were better than the chocolate. I will add this to my repertoire for sure. Any cookie recipe that has cream cheese and sprinkles is a winner in my book! Oh and I followed it exactly, no modifications needed.
Delicious and adorable. Recipe worked perfectly as-is, I would just note that you need a LOT more sprinkles than you think you will. Thank you!
Just made these with my boys and they turned out great, plus used up all those random opened jars of sprinkles I had in the pantry! No problem with using the 4oz of cream cheese, but did bake a few minutes longer than 10 minutes to get them done. Normal adjustment to baking time, so nbd. Thanks for the fun recipe!
Do you refrigerate before baking or rolling?