Published: · Modified: by Renée · This post may contain affiliate links · 48 Comments
Jump to Recipe
Christmas Cream Cheese Sprinkle Cookies are tender on the inside and crunchy on the outside thanks to the fun and colorful sprinkles.
Please enjoy the featured video!
Jump to:
- Please enjoy the featured video!
- The ingredient list:
- Kitchen tools and equipment needed:
- How these cookies work well throughout the year:
- Can these cookies be made gluten-free?
- Can this dough be made in advance and frozen?
- Can these cookies be frozen after baking, and for how long?
- Do as I say, not as I do...
- The easy instructions:
- Additional Christmas cookie recipes:
- Printable Recipe Card
- Cream Cheese Sprinkles Cookies
If you have time to add these cream cheese sprinkle cookies to your holiday baking list, I highly recommend doing so. They're super simple to make and kids will have fun rolling them in the sprinkles before baking.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- Butter
- Cream Cheese
- Confectioners Sugar
- Flour
- Salt
- Pure Vanilla Extract
- Christmas Sprinkles
- Hand Mixer or Stand Mixer
- Spatula
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Cooling Rack
- Cookie Scoop (optional)
- Cookie Boxes for Gifting (optional)
How these cookies work well throughout the year:
By swapping out the colors of sprinkles you use, these cookies will work for any and all occasions.
Multi-colored sprinkles are perfect for birthdays, orange and brown or black go great for Halloween, all green work for St. Patrick's Day, and red, white, and blue are perfect for the 4th of July.
Get creative, and be colorful throughout a year full of delicious reasons to celebrate!
Can these cookies be made gluten-free?
YES!
Per a kind and thoughtful reader named Sherry, she says she swaps gluten-free flour (cup for cup) in this recipe and it works great each and every time!
Can this dough be made in advance and frozen?
YES!
Wrap the dough well in plastic wrap or an airtight container and freeze for up to three months.
Thaw the dough completely before rolling and baking.
Can these cookies be frozen after baking, and for how long?
YES!
Store the baked and cooled cookies in an airtight container and freeze for up to 6 months.
Do as I say, not as I do...
*COMPLETE DISCLOSURE HERE* - You'll notice in the featured video that I added the sprinkles to the dough before adding the flour.
Save this for later.
We'll email you this information so you can read it at your convenience.
Email forwarding service for saving information.
This was a big old NO-NO on my part, but because I was filming the video I decided to go with my mistake and (for the sake of expense) not reshoot the video with all new ingredients.
My professional food blogger suggestion to you? Add the sprinkles to the dough only AFTER the flour has been incorporated, and then mix the dough GENTLY BY HAND so the sprinkles don't color the dough itself. 😉
The easy instructions:
- Cream together the butter and cream cheese in a stand mixer, or in a large bowl with a hand mixer.
- Slowly add the powdered sugar and beat on low until combined.
- Add the vanilla, salt, and flour. Beat until just combined.
- Stir in 3 tablespoons of the sprinkles and gently combine into the dough.
- Roll the dough into approximately 1" balls, and then into the remaining sprinkles.
- Place the cookies onto parchment-lined baking sheets and bake in a preheated 350-degree oven for 20-22 minutes.
- Cool completely!
Additional Christmas cookie recipes:
- Santa's Favorite Sugar Cookie (pictured below) from (yours truly) Kudos Kitchen
"A seriously delicious rolled sugar cookie recipe that evokes special holiday memories for me and my family each and every year!"
- Colossal Christmas Cookie Recipe Roundup (pictured below) from all your favorite food bloggers from around the web!
"Today’s colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!!"
- Soft Cinnamon-Sugar Gingerbread Cookies (pictured below) from (yours truly) Kudos Kitchen
- Fried Rosette Snowflake Cookies (pictured below) from (yours truly) Kudos Kitchen
"Part of the fun of eating a Fried Rosette Snowflake Cookie is the dusting of confectioners' sugar that will inevitably snow down the front of your shirt as you crunch into these crispy little holiday treats. There’s no way around it, so just give in and let it snow!"
- Peppermint Shortbread Cookies (pictured below) from (yours truly) Kudos Kitchen
"These Peppermint Shortbread Cookies will be the star of any cookie platter. They’re all dressed up and ready to party!"
- Cream Cheese Sprinkle Cookies (pictured below) This is the place!!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Cream Cheese Sprinkles Cookies
Renee Goerger
Cream Cheese Sprinkle Cookies are super simple to make and kids will have fun rolling them in the sprinkles before baking. Serve them any time of year.
Have you made this recipe?Please Comment and Rate
Print Recipe Pin Recipe Save recipe
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course cookies, Dessert
Cuisine American
Servings 48
Calories 75 kcal
Equipment
hand mixer optional
stand mixer optional
kitchen scale optional
Ingredients
- 2 sticks butter softened
- 4 ounces cream cheese
- 1 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2¼ cups all-purpose flour
- ½ cup sprinkles
Instructions
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
Cream the butter and cream cheese together.
Slowly add the powdered sugar and blend until combined.
Add in the vanilla extract, salt, and the flour on low speed until completely combined.
Roll the dough into balls approximately 1½" round and roll each ball into the remaining sprinkles.
Place the balls ontoparchment lined baking sheets and bake in a preheated oven for 20-22 minutes.
Cool and enjoy!
Video
Notes
Store cookies in an airtight container at room temperature for up to 7 days.
Cookies may be frozen in an airtight container or freezer bag for up to 3 months.
Nutrition
Serving: 1servingCalories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 71mgPotassium: 14mgFiber: 0.2gSugar: 4gVitamin A: 119IUCalcium: 10mgIron: 0.3mg
I sincerely hope you've enjoyed today's recipe for Christmas Cream Cheese Sprinkle Cookies as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, YOUTUBE, and AMAZON
Until we eat again, I hope you have a delicious day!
More Cookie Recipes
- Lemon Ricotta Cookies with Zucchini and Blueberry
- No-Bake Chocolate Dipped Cookies
- Grandma's Anise Cookie Bars
- Melted Witch Candy
Reader Interactions
Comments
Phylis says
These were so delicious but mine flattened out after baking and did not remain round. Any thoughts why?
Reply
Renée says
Hello, Phylis.
They flattened out "after" baking, or "during" baking?
If they flattened out "after" baking that one stumps me.
If they flattened out "during" baking, it may be that your oven wasn't preheated long enough causing the cookies to spread.
I hope you find this helpful.
ReneeReply
Jane says
I love these festive Christmas cookies. My only question would be regarding the sprinkles. In your video, it shows you adding sprinkles to the batter but in the recipe it does not specify the amount of sprinkles to add to the batter.Reply
Renée says
Hello, Jane!
I'm glad you ask. Actually, within the post I explain that while I was shooting the video (I wear all the hats when it comes to this blog), I accidentally added the sprinkles into the batter, but shouldn't have. It is because of that there is no measurement of sprinkles to add to the batter. The cookie balls only need to be rolled into the sprinkles and not added to the batter. The sprinkles in the batter certainly don't affect the taste of the cookies, but they do tend to give the inside of the cookies a greenish tinge of color. Not horrible, but not what they're supposed to be. Please only use the sprinkles for rolling. You'll need about 1/2 cup of sprinkles, and whatever isn't used can be funneled back into the sprinkle jar. I hope this answers your question, Jane, and I'm sorry that my error caused confusion.
Fondly,
ReneeReply
Lacey Passer says
I’ve made this recipe for years! Everyone loves it! My daughter requested them for her birthday and these are perfect to make for whatever season so we made them in pink and purple! I love that this recipe has become a family staple for Christmas cookies!! (My great aunt even asked me for the recipe!!)Reply
Renée says
Lacey, This makes me SO happy to hear. Thanks a million for leaving your sweet comment,
and of course, for the 5-star rating! Pink and purple sounds like a marvelous color combo
for a girls birthday. Kudos to you for mixing it up and serving these cookies for more
than just Christmas.
Enjoy your day, and thanks again! 🙂
ReneeReply
Lacey Passer says
I’ve made this recipe for years! Everyone loves it! My daughter requested them for her birthday and these are perfect to make for whatever season so we made them in pink and purple! I love that this recipe has become a family staple for Christmas cookies!! (My great aunt even asked me for the recipe!!)Reply
Renée says
Woo Hoo!! Thanks so much for letting me know.
I appreciate it!
Have a delicious day,
ReneeReply
Melissa says
I followed the recipe to a “T,” and my cookies were awful! I wouldn’t recommend using this recipe.Reply
Renée says
Sorry to hear you didn't enjoy these cookies, Melissa, but without a specific reason I'm afraid I can't fully believe your claim.
Have a wonderful day and holiday season!
ReneeReply
Tracie says
These are SO GOOD! I added just enough mini chocolate chips to give you a surprise bite rather than too many where that's all you tasted. I'm not a huge fan of sprinkles so I used sugar crystal sprinkles instead and that sweet crunch was so yummy. THANK YOU SO MUCH I now have a new family favorite Christmas cookie!Reply
Renée says
I'm happy that you adjusted the recipe to fit your tastes, Tracie. This makes me happy.
Thanks also for the 5-star rating. I appreciate it.
Take good care,
ReneeReply
Leann says
Hi, can I use almond flour?
Reply
Keri says
Mine burned on the bottom....Baked 20 minutes at 350...Any ideas as to why? Do the sprinkles cause them to burn on the bottom ?
Reply
Ashley F says
These are perfect baking after they were frozen! Such a great tip!Reply
Sandi says
I grew up eating sprinkle cookies like this. I can't wait to try these for my family.Reply
Sherry Brumit says
I have made these cookies with a cup for cup gluten free flour and they have worked great every time.Reply
Helen says
Hi, l made this cookies, and baked them for 22 mins, l found out that still look raw in the middle ,My Stove was set at the correct temperature, what went wrong.
Reply
charlotte says
Do you freeze after baking or before? Thank you, great recipe!
Reply
Tina says
I put the sprinkles in them and the die from them bleed into the Dough ?
Reply
Renée says
That happens a little with mine, too. Try not to mix them so much. I'm sure that's the problem. I'll mention that in the recipe. Sorry I didn't have that in sooner.
Reply
Angela says
For all you gluten free bakers out there, I would not recommend this recipe. I use a cup for cup flour and it was still very dry. If you use less flour it does not maintain shape. I really wanted this recipe to work, but as most cream cheese cookie recipes, it did not. Shame, they smelled and looked wonderful and I am sure they are fantastic with regular flour.Reply
Renée says
Dear Angela!
I never claimed these to be a gluten-free cookie. I applaud your efforts in trying to make them gluten-free even though your efforts were unsuccessful.
That said, you are correct in having said they would be fantastic when made (as written) with regular flour. 5 stars is the appropriate rating for this cookie when made as instructed, not 4 when not followed.
Have a wonderful day and Happy Holidays!
ReneeReply
« Older Comments
