CALLING ALL COOKIES LOVERS!

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.

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!

Cream Cheese Sprinkle Cookies

Print Recipe

Here's what you're going to need to make these cookies:

Electric mixer

Large Mixing Bowl

Pie plate or large plate

Cookie Sheet

Parchment Paper

Cooling rack

Ingredients

½ cup salted butter, soft at room temperature

8 oz cream cheese, soft at room temperature

1 box (15 or 16oz) white cake mix

1 egg

1 teaspoon almond extract

1 cup sprinkles, divided

⅓ cup powdered sugar, set aside

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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, 1 egg, ¼ cup sprinkles, and almond extract. Mix just until combined. The dough will be very sticky.
Put remaining sprinkles on a pie plate. Put the ⅓ cup powdered sugar on a plate for rolling dough in.
Scoop dough into 1 inch balls (I use a cookie scoop) and roll in sprinkles and then in powdered sugar.
Place on the cookie sheet (I line with parchment paper first) about 2 inches apart. Chill the cookie sheet and cookies in the fridge for 45-50 minutes.
Preheat oven to 375* degrees.
Bake cookies for 10-12 minutes until set. Let cool on cookie 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. See my pro tip video above!