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Better-Than-Bakery Sprinkle Cookies

Rainbow sprinkle cookies are the most fun cookies you’ll ever make and these are so much better than any bakery cookies. These fun cookies are soft, buttery chewy, and covered in sprinkles (or jimmies), will melt in your mouth!

Prep Time
10 mins
Cook Time
10 mins
Servings: 22 cookies
Calories: 158 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup 4 ounces cream cheese
  • 1 teaspoon pure vanilla extract
  • ⅓ teaspoon almond extract optional – if you have nut allergies skip almond extract and increase vanilla extract to 1 ⅓ teaspoon
  • 1 large egg
  • 1 cup non-pareils or rainbow sprinkles or both

Instructions

    Cup of Yum
  1. 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.
  2. 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,
  3. Add cream cheese, one whole egg to the butter sugar mix. Continue to beat until well combined.
  4. 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.
  5. Beat until dry and wet ingredients are combined together.
  6. 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.
  7. Using an ice cream scoop or a tablespoon scoop out portion of dough. Roll into round shape.
  8. 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.
  9. Arrange sprinkle coated cookie balls 2 inches apart on baking tray lined with parchment paper or silicon mat.
  10. 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.
  11. 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.
  12. 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.
  13. Remove cookies from baking tray after 5 minutes and transfer to cooling wire rack. O
  14. Once cookies are completely cooled transfer to air tight container.

Notes

  • 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.
  • You can use nonpareil or rainbow sprinkles in the recipe. Nonpareil will result in crunchy outer and rainbow sprinkle or jimmies will result in soft outer sprinkle cookies.
  • Cookies will fluff up a bit while baking. To keep them flat, soon as it comes out off oven gently flatten it back using a bottom of cup while they are still hot.
  • You can freeze both baked and unbaked cream cheese cookies – check our section "Can I Freeze  Cookies With Cream Cheese?"
  • I used medium OXO scoop to portion out cookie dough and got 22 cookies in total.
  • Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition Information

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

% 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.