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!
**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.
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
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 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
"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!!
Below is the printable recipe card along with the nutritional information and instructions for making for today’s cream cheese sprinkle cookies.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
Cream Cheese Sprinkles Cookies
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.
- 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 onto parchment lined baking sheets and bake in a preheated oven for 20-22 minutes.
- Cool and enjoy!
Nutrition
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'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
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!
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,
Renee
Leann says
Hi, can I use almond flour?
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 ?
Ashley F says
These are perfect baking after they were frozen! Such a great tip!
Sandi says
I grew up eating sprinkle cookies like this. I can't wait to try these for my family.
Sherry Brumit says
I have made these cookies with a cup for cup gluten free flour and they have worked great every time.
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.
charlotte says
Do you freeze after baking or before? Thank you, great recipe!
Tina says
I put the sprinkles in them and the die from them bleed into the Dough ?
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.
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.
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!
Renee
Toni says
This is a great holiday treat!! A sure hit for Christmas!
Melissa says
What is the best way to store these? Want to make these as part of my Christmas cookies this year!
Renée says
Great question! Please store them in an airtight container. You can even freeze them for up to 2 months.
Enjoy, Melissa!
Laura Ingalls Gunn says
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!
Renée says
And the same goes back to you! Thank you 🙂
Britni says
These look amazing and fun for the kids to help make.
Aimee Shugarman says
These are so festive and pretty on my holiday plate!
Renée says
I think so too. Enjoy and happy baking!
Kara Jaeger says
Hi there! These look so yummy! Have you ever added chocolate chips to the dough?
Renée says
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
Nancy Lovick says
These look amazing can you freeze them?
Renée says
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
Renée says
They freeze great! Wrap them well and they'll be good for months!
Judy Uhl says
Salted butter? Do you chill the dough? Thanks
Renée says
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
Renée says
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!
Debbie Caraballo says
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!
Renée says
Yes. You can roll them in whatever you like. There are no rules when it comes to these cookies. Just have fun!
Renee
Dorothy at Shockingly Delicious says
There can never be too many sprinkles in my life. These look GREAT!
Andi @ The Weary Chef says
I love how festive these cookies are! The colors and flavors are just so perfect for Christmas!
Kimberly Killebrew says
What a great idea, these sound perfect!
Megan Keno says
So festive and I love that they are made with cream cheese, because thats my favorite!
bgall says
These are so awesome! Christmas perfection!
Gerry @Foodness Gracious says
Yummy treats are perfect!!
Amy says
So festive, I love it.