Cream Cheese Sprinkle Cookies

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


1/2 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 tsp almond extract
1 cup sprinkles, divided
1/3 cup powdered sugar, set aside


  • 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, 1/4 cup sprinkles, and almond extract.  Mix just until combined.  The dough will be very sticky.
  • Put remaining sprinkles on a pie plate.  Put the 1/3 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!


*dough will need to be in the fridge for an hour, so be sure to take that into account when putting time aside to make this recipe*