Can I make these without a food processor?

Yes! You can mix by hand or use a mixer. Just blend the dry ingredients first, then cut in the butter and cream cheese until crumbly before adding wet ingredients.

How do I store Sprinkle Cookies?

Keep them in an airtight container at room temperature for up to 1 week . They stay soft and delicious.

Absolutely. Freeze baked cookies for up to 3 months . Let them thaw at room temperature for about 20 minutes before serving.

Why didn’t my cookies spread?

These cookies don’t spread much naturally. That’s why flattening them before baking is important.

Can I reduce the sweetness?

Yes! Some prefer slightly less sugar. You can reduce it a bit or balance with a pinch more salt or a hint of citrus zest.

Sprinkle Cookies: 8 Irresistible Easy Secrets

Name: Sprinkle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon kosher salt; ½ cup unsalted butter, cold and cubed; ½ cup (4 oz) cream cheese, cold; ½ cup granulated sugar; ¾ cup powdered sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1 cup jimmies sprinkles

Description

These Sprinkle Cookies are soft, chewy, and bursting with colorful sprinkles! Made with simple ingredients and no chill time, this easy recipe delivers bakery-style cookies in just 30 minutes—perfect for any occasion.

Ingredients

Scale

2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon kosher salt
½ cup unsalted butter, cold and cubed
½ cup (4 oz) cream cheese, cold
½ cup granulated sugar
¾ cup powdered sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup jimmies sprinkles

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Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone mats.
In a food processor, pulse flour, baking soda, baking powder, and salt to combine.
Add cold butter, cream cheese, granulated sugar, and powdered sugar. Pulse until mixture is sandy.
Add egg and vanilla extract. Blend until dough forms.
Roll dough into 1½ tablespoon balls, then roll in sprinkles.
Place cookies on baking sheet 1–2 inches apart. Flatten slightly with a glass.
Bake for 8–10 minutes until slightly underbaked in the center.
Let cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Cookies stay fresh covered at room temperature for up to 1 week.

Freeze baked cookies for up to 3 months.

If using table salt, reduce the amount slightly.

For extra flavor, try adding almond extract.

Flatten cookies before baking as they don’t spread much naturally.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 157
Sugar: 12g
Sodium: 110mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 2g
Cholesterol: 19mg