Soft cream cheese cookies made with butter, powdered sugar, vanilla, and festive sprinkles. The perfect Christmas cookies for your holiday table!
I’ll be honest with you—I didn’t set out to make the best Christmas Cream Cheese Sprinkle Cookies on earth. It just kind of… happened. One snowy afternoon, with two cranky kids stuck inside, and me, desperately searching for something (anything!) to keep them busy. Baking seemed like a good idea at the time. Little did I know I’d stumble on a recipe that’s now as much a part of our Christmas as ugly sweaters and “Grandma Got Run Over by a Reindeer.”
You know those cookies that look almost too pretty to eat but are so soft and buttery you pop three in your mouth before realizing you forgot dinner? Yeah. These are those cookies.
My youngest, Emma, insists on rolling them in way too many sprinkles. And every time, I say we’ll cut back next year. Spoiler alert: we don’t.
Why You’ll Love This Christmas Cream Cheese Sprinkle Cookies Recipe?
Listen, if you’re looking for a no-fuss, ridiculously delicious Christmas cookie that looks fancy but doesn’t require a culinary degree (or even a rolling pin), you’ve found your winner.
Here’s why they’re a hit every single time:
- Soft and Buttery – Thanks to a magic combo of cream cheese and butter. They melt in your mouth… if they make it that far.
- Super Easy – No dough chilling. No rolling pins. No fancy tools. You mix, roll, bake, and boom—holiday happiness.
- Festive AF – Covered in colorful sprinkles, they look like you worked really hard. (You didn’t, but hey, that’s between us.)
- Kid-Approved – Big kids. Little kids. Kids at heart. They all love ’em.
Ingredient Notes:
Let’s chat about what goes into these bad boys. Nothing fancy—just a few pantry staples and a little love.
- Butter (2 sticks, softened): Go with unsalted so you can control the salt yourself. Softened, not melted, okay?
- Cream Cheese (4 oz): Full-fat makes them rich and creamy. Leave it out for a bit so it softens nicely.
- Confectioners’ Sugar (1 cup): Powdered sugar keeps these cookies tender and delicate. Granulated sugar makes ‘em too crisp.
- Vanilla Extract (1 tsp): Use the real stuff if you can—it’s Christmas after all.
- Salt (½ tsp): Just a little to balance out all the sweet going on here.
- All-Purpose Flour (2¼ cups): Good ol’ AP flour gives these cookies their structure without making them tough.
- Sprinkles (½ cup or more): This is where the fun starts. I like using jimmies because they hold their color better when baked. But hey, if you’re feeling wild, go for the nonpareils.
How To Make Christmas Cream Cheese Sprinkle Cookies?
Step 1: Preheat and Prep
Crank your oven to 350°F (175°C). Line your baking sheets with
Step 2: Cream the Butter and Cream Cheese
In a big bowl, cream together the softened butter and cream cheese. This should be smooth—no lumps. It’s like making a fluffy cloud of deliciousness.
Step 3: Add the Sweet Stuff
Mix in the confectioners’ sugar until everything’s blended and smooth. Try not to inhale too much powdered sugar dust. It’s a rite of passage.
Step 4: Flavor Time
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Stir in that vanilla and salt. The salt seems small, but trust me—it makes all the difference.
Step 5: Bring in the Flour
Slowly add the flour, a little at a time. If you dump it all in at once, you’ll end up wearing it. Personal experience. The dough should be soft but not sticky.
Step 6: Roll ‘Em Up
Scoop out about 1½ tablespoons of dough and roll them into balls. Now, get those sprinkles out. Roll the dough balls in sprinkles until they’re covered in holiday cheer.
Step 7: Bake
Pop them on your parchment-lined sheets and bake for about 20-22 minutes. You want them set but not browned. These cookies are pale and proud.
Step 8: Cool and Enjoy
Let them cool for a few minutes on the sheet before moving them to a wire rack. Or don’t. I’ve definitely eaten them warm straight from the pan.
Storage Options:
Store these cuties in an airtight container at room temperature. They’ll stay fresh for 4-5 days. Pro tip? Stick a piece of bread in there—it keeps them soft longer.
Freezing? Yup! Freeze them in layers with
Variations and Substitutions:
- Sprinkle Swap: Change up the sprinkle colors for any holiday! Red, white, and blue for the Fourth of July? Yes, please.
- Zesty Twist: Add some lemon or orange zest to the dough for a citrusy kick.
- Almond Extract: Swap out the vanilla for almond extract if you’re feeling fancy.
- Chocolate Dip: Dip half the cookie in melted white or dark chocolate and let it set. SO good.
What to Serve with Christmas Cream Cheese Sprinkle Cookies?
- Hot Cocoa: Classic. Extra marshmallows are non-negotiable.
- Coffee or Tea: For when you need a pick-me-up during the wrapping marathon.
- A Cookie Exchange: You’ll win. Just saying.
- A Hallmark Movie Marathon: Cookies in one hand, tissues in the other.
Frequently Asked Questions:
Do I need to chill the dough?
Nope! That’s the beauty of this recipe. It’s ready to roll.
Can I use low-fat cream cheese?
You can… but I wouldn’t. Full-fat makes them so much richer.
Why are my cookies spreading too much?
Could be your butter was too soft. Next time, chill the dough for 15 minutes if you’re worried.
These Christmas Cream Cheese Sprinkle Cookies have become a little tradition in our house, and I’m beyond excited for you to make them part of yours. If you try them, drop me a comment or tag me in your photos! I seriously can’t wait to see your sprinkle masterpieces.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Cream Cheese Sprinkle Cookies
Ingredients
- 2 sticks butter softened
- 4 oz cream cheese
- 1 c confectioners sugar
- 1 tsp pure vanilla extract
- ½ tsp salt
- 2¼ c all-purpose flour
- ½ c sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl blend the butter and cream cheese until it becomes smooth.
- Slowly add the confectioner's sugar mixing well until everything is nicely combined.
- Add the vanilla extract and salt giving it a stir.
- Gradually incorporate the all-purpose flour into the mixture until you have a combined dough.
- Shape the dough into balls that are about 1½ inch in size then roll each ball in the sprinkles.
- Place these dough balls, on baking sheets lined with parchment paper.
- Bake them for around 20 to 22 minutes. Until you notice a golden color, on the cookies.
- Allow some time for the cookies to cool down before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
