Christmas Cream Cheese Sprinkle Cookies are tender on the inside and crunchy on the outside thanks to the fun and colorful sprinkles.
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.
Please enjoy the featured video!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Christmas Cream Cheese Sprinkle Cookies is available near the end of this post.
Click here to like and subscribe to my Kudos Kitchen cooking channel on YouTube! Thank you! 🙂
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
Kitchen tools and equipment needed;
- 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.
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 approximate 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!
For additional Christmas cookie recipes, please click on the following title for;
- 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
“Make Christmas even more delicious with these Soft Cinnamon Sugar Gingerbread Cookies. They’re sugar and spice and all things nice.“
- 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!!
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Below is the printable recipe card along with the nutritional information and instructions for making for today’s cream cheese sprinkle cookies.
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.
- 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
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Preheat oven to 350 degrees.
-
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.
-
Stir in 3 tablespoons of sprinkles until the sprinkles are fully incorporated.
-
Roll the dough into balls approximately 1½” round and roll each ball into the remaining sprinkles.
-
Place the balls onto parchment lined baking sheets and bake in a preheated oven for 20-22 minutes.
-
Cool and enjoy!
**Important to note – Do not over mix the dough after the sprinkles have been added or the color may bleed into the dough.
Thank you so much for visiting me here in my Kudos Kitchen!!
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!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
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So festive, I love it.
Yummy treats are perfect!!
These are so awesome! Christmas perfection!
So festive and I love that they are made with cream cheese, because thats my favorite!
What a great idea, these sound perfect!
I love how festive these cookies are! The colors and flavors are just so perfect for Christmas!
There can never be too many sprinkles in my life. These look GREAT!
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I hate to be a party pooper, but I’m totally not a sprinkles gal….so my question is- could you roll these in colored sugar or nuts? thanks in advance!
Yes. You can roll them in whatever you like. There are no rules when it comes to these cookies. Just have fun!
Renee
Salted butter? Do you chill the dough? Thanks
Hello Judy,
Thanks for the questions.
Yes, I always use salted butter. For everything! I know it goes against the norm, but the trace amounts of salt found in butter will not make baked goods (or any other items) too salty. Of course you can still opt to use unsalted butter, but there is really no need. To be honest, most people don’t add enough salt to their baked goods anyway, so a tine bit more will only enhance the flavors of your sweets. And no, no need to chill the dough. Chilling the dough will make it harder for the sprinkles to stick.
Hope all this helps.
Thanks again,
Renee
I always use salted butter for baking. I don’t ever find my baked goods too salty. No need to chill the dough.
Great questions. Thanks, Judy!
These look amazing can you freeze them?
Yes! Freeze away! Wrap them well and they’ll keep for 2-3 months.
You can also use this same recipe for other holidays. Use green sprinkles for St. Patty’s Day, red and blue for Memorial Day and the 4th of July, Red for Valentines Day…you get the gist. Thanks for the question, Nancy!
Thanks for being a reader of my blog!
Enjoy your day!
Renee
They freeze great! Wrap them well and they’ll be good for months!
Hi there! These look so yummy! Have you ever added chocolate chips to the dough?
Not yet, but I will now. Lol. I suggest you use the mini chips due to the size of the cookies! Great idea! Thanks!
Renee
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These are so festive and pretty on my holiday plate!
I think so too. Enjoy and happy baking!
These look amazing and fun for the kids to help make.
I love anything with cream cheese and can’t wait to make these.
Thank you so much for reading Decor To Adore and for your heartwarming comment.
Happy Thanksgiving to you and yours!
And the same goes back to you! Thank you 🙂
What is the best way to store these? Want to make these as part of my Christmas cookies this year!
Great question! Please store them in an airtight container. You can even freeze them for up to 2 months.
Enjoy, Melissa!
This is a great holiday treat!! A sure hit for Christmas!
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.
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!
Renee
I put the sprinkles in them and the die from them bleed into the Dough ?
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.
Do you freeze after baking or before? Thank you, great recipe!
Hi, Charlotte!
Glad you like the recipe.
You can freeze them either way. If you freeze them before baking, roll them in the sprinkles first, freeze on a sheet pan, and then after they’re frozen, you can bag them together until you’re ready to bake. To bake, place them on a cookie sheet and thaw for 10 minutes before baking. They may take an additional few minutes to bake so keep an eye on them.
To freeze after baking, cool them completely and then freeze in a freezer-safe bag or wrapping. They can be frozen for up to 3 months.
Have fun baking and Happy Holidays!
Renee
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.
Hi, Helen!
That’s a really good question, and I’m perplexed.
Perhaps you made them larger in size so they required extra baking?
Did they do any carry-over baking once you took them out of the oven?
Did you return them to the oven to continue baking? How long did that take?
Did you have extra items in your oven that could alter the temperature? Pots and pans, etc.
Do you have an oven thermometer inside the oven to calibrate the exact temperature? Sometimes (many times, actually) an oven can be SET to the correct temperature, but the oven itself can run hotter, or cooler, than the number on the dial. This has happened to me many times, so now I have a thermometer hanging from the rack in my oven.
Since I don’t know the exact circumstances, I can’t answer for 100% sure, but these are the first things that popped into my head.
I hope these suggestions are helpful.
Take care,
Renee
I have made these cookies with a cup for cup gluten free flour and they have worked great every time.
That is wonderful to know, Sherry! I’m going to add this information to the post so others can make them gluten-free as well. Thank you SO much for the information! xo
Renee
I grew up eating sprinkle cookies like this. I can’t wait to try these for my family.
Love food and family memories, Sandi. I hope they’re similar to what you remember.
Enjoy!
Renee
These are perfect baking after they were frozen! Such a great tip!
Glad you liked that idea, Ashley! Enjoy!
Renee
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 ?
I have never had that happen, Keri. The sprinkles stand up to the heat relatively well. They shouldn’t burn. Do you know if your oven temperature is calibrated correctly? Perhaps your oven runs too hot? In any case, I’m sorry that happened to your cookies.
Renee
Hi, can I use almond flour?
You can try but I don’t know what type of results you’ll get since this recipe is written for all-purpose flour.