If you know me or have been following me on social media, then you know I LOVE sprinkles. Sprinkles are colorful bits of joy that add fun, sweetness, and happiness to any dessert recipe. My Cream Cheese Sprinkle cookies are super fun to make - and an even better treat to eat.

Lexi is holding a jar of sprinkles and wearing a pink sweatshirt, smiling at the camera

silver spatula holding a colorful sprinkle cookie

My favorite sprinkles for these cookies are any kind of colored jimmies. Sweetapolita has such a fabulous selection. Your local grocery store bakery department can also sell you a container from their bulk supply.

This recipe is fairly simple and is a great one to include your kids in the kitchen. Keep in mind that you'll need to refrigerate the dough for about an hour before baking, so you'll need to set aside time for this recipe!

Keep reading about how to make my Cream Cheese Sprinkle Cookies. Print this out for your recipe binder and be sure to tag me on Instagram if you make these cookies!

*Pro Tip* use my handy trick to use anything round (a glass, a pint jar rim, a round biscuit cutter) to swirl your cookies back into shape before baking!

Lexi's hand holding a colorful cookie dough ball and a plate of powdered sugar.

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Cookie with sprinkles held by a hand with pink nail polish

Cream Cheese Sprinkle Cookies

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Ingredients

½ cup salted butter soft at room temperature
8 oz cream cheese soft at room temperature
1 box white cake mix 15oz or 16oz
1 large egg
1 teaspoon almond extract
1 cup colored jimmies sprinkles divided
⅓ cup powdered sugar

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Instructions

In a large mixing bowl, whisk with an electric mixer the butter and cream cheese until creamy. Scrape down the sides of the bowl as needed.
Add in the powdered cake mix, egg, almond extract, and ¼ cup of sprinkles. Mix just until combined, the dough will be very sticky.
Put remaining sprinkles on a pie plate to roll balls of dough.
Put powdered sugar in a bowl for rolling cookies in.
Scoop dough into 1 inch balls, (I use a cookie scoop) and roll in sprinkles first, then roll in powdered sugar.
Place balls of dough on a baking sheet lined with parchment paper. Keep dough balls about 2 inches apart.
Place cookie sheets in the fridge to chill for 45-60 minutes.
Preheat oven to 375 degrees.
Place on tray of cookies in the oven to bake for 10-12 minutes, until set. Don't let cookies brown.
Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
*If you find your cookies spread too much, you can use my handy trick to use anything round (a glass, a pint jar rim, a round biscuit cutter) to swirl them back into shape.
Enjoy!