Chewy Sprinkle Cookies are a super soft sugar cookie rolled in colorful sprinkles for the ultimate treat. Flavored with vanilla and almond for that bakery taste that requires no chilling of the dough.
Sugar cookies are always a hit in this household – for us adults and the grandkids too! The colorful sprinkles (funfetti like) are so fun and you can use different colors for any holiday.
If you own a food processor, in a few pulses the dough comes together. I’ll also explain how to make without one.
One of the key ingredients is the cream cheese which provides a nice texture to keep the cookie chewy. Who’s ready to bake?
- cream cheese
- baking powder
- baking soda
- vanilla extract
- almond extract
- powdered sugar
- sprinkles (jimmies)
Step by Step
Step 1 – in a large food processor, combine the flour, baking soda, baking powder, and salt – give it a few pulses to combine
Step 2 – Add in cold cubed butter
Step 3 – Continue to add the cold cream cheese, sugar and powdered sugar to the food processor; pulse until it looks sandy in texture
Step 4 – Add in vanilla extract
Step 5 and 6 – Add in egg and pulse until dough comes together as shown
Step 7 – Have your oven preheated to 375 degrees; shape dough balls (about 2 tablespoons) in your hands and then roll in sprinkles
Step 8 – Place on parchment lined cookie sheet and press down with the bottom of a glass; bake for 8-9 minutes; remove from oven and rest on cookie sheet for 2 minutes then remove to wire rack and cool completely
- If you do not have a food processor, use a whisk for step 2, then use a pastry cutter to add in the butter and cream cheese – be sure both ingredients are cold
- Stir in the egg and vanilla with a wooden spoon to combine (you could also try to use a mixer with a paddle)
- Shape one ball at a time and immediately roll in sprinkles (I also kept plastic wrap on the dough so it didn’t dry out)
- The warming of your hands will help the sprinkles to stick
- I recommend a 2 tablespoon cookie scoop
- I used a glass with a 2″ bottom to press the dough down
- It is important that these cookies do not get overbaked. They should still look slightly underdone after about 8-9 minutes and will firm up more as they cool
Store in an airtight container at room temperature for about a week. These also freeze well for 3 months. I usually wrap a few together in plastic wrap and then place in a larger bag before freezing.
I have a thing for sprinkles!
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- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cubed and very cold
- 4 ounces 1/3 fat cream cheese
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup colored sprinkles
- Line cookie sheets with parchment paper or a silicone mat and preheat oven to 375°
- In a large food processor, place the flour, baking soda, baking powder and salt and pulse until combined
- Add in the butter and cream cheese along with both sugars. Pulse until the mixture is sandy looking.
- Next add in the egg and extracts; pulse until a dough comes together
- Place about 2 tablespoons of dough in your hand and form a ball
- Roll in sprinkles and place on baking sheet leaving about 2" apart
- Use the bottom of a 2" glass to flatten the cookies
- Bake for about 8-10 minutes until they look slightly under baked
- Remove from oven and let rest on cookie sheet for 2 minutes then remove to a wire rack to cool completely
Can be stored in an air tight container for a week at room temperature
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 69mgCarbohydrates: 18gFiber: 0gSugar: 9gProtein: 1g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.