Who doesn’t love cheerful and festive Christmas cookies with lots of sprinkles? Made with cream cheese, these taste as great as they look!
This is my second time round doing a 24 Cookies of Christmas series. And, just like the last time, I’m sharing my love of sprinkles. I swear, Dear Reader, I put so much thought into sprinkles and which type would be best for a cookie like this!
Last year, I published the Blue Christmas Butter Cookies and the Christmas Funfetti Cookies – both using sprinkles. I think that cookies in the shape of balls lend themselves to sprinkles better than other types of cookies.
Taking inspiration from Renee at Kudos Kitchen, these Cream Cheese Sprinkle Cookies are not just about the sprinkles and the pretty, they also are very easy to make, they’re very inexpensive, and they taste really, really great!
CREAM CHEESE IN A COOKIE?
Yes! I bake with cream cheese often! In addition to adding complexity to the flavour of the baked good, there are two key things that cream cheese will do in a baking recipe.
First, it will help to elevate the Cream Cheese Sprinkle Cookies, giving them slight rise and puffiness, without the need for baking soda or baking powder. Secondly, it helps keep all baked goods super moist and fresh for a longer period of time.
LET’S TALK SPRINKLES!
Where do you buy sprinkles? Do you have a favourite vendor or brand? Last Christmas, I changed my sprinkle game. I would always buy sprinkles from the baking supply section at Bulk Barn, but not any more – no way! Let me tell you how this all went down.
In November 2018, I was baking a few Christmas goodies and just could not source sprinkles that looked anything like what I was imagining in my head. John.e was on a major sprinkle hunt. He works in close proximity to Michael’s, HomeSense, Winners, and Marshall’s. He purchased at least ten different sprinkle colours, shapes, and brands. But, I wasn’t impressed with any of them as much as I was with Sweetapolita.
After Christmas, I needed Valentine sprinkles, so I tracked down the brand and found their online store. I ordered enough sprinkles to last a lifetime! I know that shopping for sprinkles online might seem a little over the top, but I’ve never once pretended to shy away from getting what I want!
FREEZING, STORING, AND PACKAGING:
To freeze, be sure the cookies are completely cooled. Pile into a freezer-safe container with a tight fitting lid. Freeze for up to 2 months. When ready, remove from freezer and remove lid. Set aside for one hour.
To store, place in a container with a tight fitting lid. Leave on a counter for up to five days. After five days, the cookies will not taste as fresh. To maintain freshness, store in the fridge for up to ten days.
These look great in cellophane bags with a festive ribbon too! Or you can place some into a Christmas treat box or metal tin! They make great gifts for friends and neighbours!
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
If you loved this recipe, here are some others that might interest you as well:
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Cream Cheese Sprinkle Cookies
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup sprinkles, Christmas-themed
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, cream together the butter and the cream cheese until smooth.
- Add the confectioner's sugar and beat on low speed into the butter mixture.
- Next, add the vanilla and flour. Beat until fully incorporated.
- Add half of the sprinkles and stir into the cookie dough with a spatula or wooden spoon.
- Portion the cookie dough into one tablespoon sizes. Roll into balls and then roll into the remaining sprinkles.
- Place on prepared baking sheet at least 2 inches apart. Bake for 20 minutes. Remove from oven and allow to cool on the baking sheet for two minutes before removing to a cooling rack to finish cooling.
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