Better-Than-Bakery Sprinkle Cookies
User Reviews
5
18 reviews
Excellent
Better-Than-Bakery Sprinkle Cookies
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Better-Than-Bakery Sprinkle Cookies are soft, cream cheese–enriched cookies coated in colorful sprinkles that give a festive look and texture contrast. The dough combines creamed butter, sugar, and cream cheese with vanilla and optional almond extract, resulting in tender cookies with a slight tang. Rolling the dough in nonpareil or rainbow sprinkles creates either a crisp or soft sprinkle exterior, and the cookies bake to a lightly puffed, flavorful treat that can be flattened if a thinner cookie is preferred.
Description
The recipe blends butter, granulated sugar, and cream cheese into a creamy base enhanced by vanilla and optional almond extracts, producing a rich dough that balances sweetness and tang. Adding dry ingredients gradually ensures the right soft yet manageable dough consistency for rolling. The dough’s soft texture works well when rolled in nonpareil for a crunchy outer layer or rainbow sprinkles for a softer finish. During baking at 350°F, the cookies rise slightly, and gentle pressing immediately after baking keeps them flatter if desired. The resulting cookies have a tender crumb with a colorful, festive exterior. These cookies freeze well both before and after baking, making them convenient for advance preparation or storage.
The recipe yields about 22 medium-sized cookies using a medium scoop. Adjusting extracts alters flavor nuances, and the choice of sprinkles affects texture. Nutritional information should be considered as an estimate due to ingredient variations.
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Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- ½ cup cream cheese 4 ounces
- 1 teaspoon vanilla extract pure
- ⅓ teaspoon almond extract optional – if you have nut allergies skip almond extract and increase vanilla extract to 1 ⅓ teaspoon
- 1 egg large
- 1 cup nonpareils or rainbow sprinkles or both
Instructions
- Pre heat oven at 350°F (or 175°C). In a medium bowl whisk all-purpose flour, baking powder, baking soda and salt together. Keep aside until use.
- In a stand mixer or if using hand mixer use a large bowl beat softened unsalted butter and granulated sugar. Beat until the mix turns creamy,
- Add cream cheese, one whole egg to the butter sugar mix. Continue to beat until well combined.
- Now add dry flour mix in parts 1 cup at a time. Add the flour mix to wet mix, beat until dry and wet mix comes together. Add a cup of flour again and beat. Continue the process until all dry ingredients have been added to the wet mix.
- Beat until dry and wet ingredients are combined together.
- The dough should be soft but slightly firm (i.e you should be able to roll the dough into ball without the dough sticking to your palm). If your dough is still sticky, try adding 1 or 2 tablespoon of flour at a time and beat. Depending on the quality of flour, humidity in your kitchen and many more factors the dough consistency may vary. Adjust the consistency of dough until it’s non sticky but should remain soft.
- Using an ice cream scoop or a tablespoon scoop out portion of dough. Roll into round shape.
- Place the cookie ball in the sprinkle bowl. Cover it with sprinkles. Some people prefer to roll sprinkles all over leaving the bottom side of the dough naked, but I don’t bother about it. I rolled cookie balls in generous amount of sprinkles all over. Use any colored sprinkles of your choice. Swap it with sprinkles fit for the current holiday for which you are baking. Using red-green-white sprinkles if making these cookies for Christmas cookie exchange. Use red-pink-white sprinkles for Valentine’s Day, orange-black sprinkles for Halloween or use any other colored sprinkles depending on the occasion.Jo’s Tip: here’s a tip to make sprinkles stick to the cookie dough. After rolling dough in sprinkles, lightly roll with your hands. The warmth of your palm will make the dough loosen a bit and turn very mildly wet and thus sprinkles will stick to the dough.
- Arrange sprinkle coated cookie balls 2 inches apart on baking tray lined with parchment paper or silicon mat.
- Use any cup with flat bottom to flatten the cookie balls. You can flatten it as thin or keep it as thick you want. Note: these sprinkle cookies do not spread while baking. You can choose the thickness of the cookies. If you like cakey soft cookies flatten to keep them atleast ½ to ¾ inch thick. I prefer to flatten it to ¼ inch thick cookies.
- Bake flatten sprinkle covered cookies in pre heated oven at 350°F (175°C) for about 10 to 12 minutes. Depending on the size and thickness of cookies baking time will vary.Pro-Tip: to check for doneness of cookies, check the bottom of cookie. If they begin to turn golden brown, cookies are done. Don’t worry if the top of the cookies are still soft or moist or wet. The cookies will continue to harden and cook as they cool down.Important Note: if you like your cookies gooey slightly under bake the cookies. They will be soft and gooey in the center.
- Remove cookies from oven. Jo’s Tip: chances are that some of all of the cookies have puffed up during baking. As soon as you remove cookie tray from the oven, flatten the cookies immediately before it cools so it keep flat.
- Remove cookies from baking tray after 5 minutes and transfer to cooling wire rack. O
- Once cookies are completely cooled transfer to air tight container.
Notes
- Roll dough lightly with your hands when coating with sprinkles to help them adhere better due to slight warmth and moisture from your palms.
- Use nonpareil sprinkles for a crunchy exterior or rainbow sprinkles for a softer sprinkle texture.
- To keep cookies flat, gently press them with the bottom of a cup as soon as they come out of the oven while still hot.
- You can freeze both baked and unbaked cookies to extend storage life and convenience.
- The recipe yields approximately 22 cookies using a medium-sized cookie scoop.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
24mg
(8%)
Sodium
125mg
(5%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
209IU
(4%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 125mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 209IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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