Rainbow Sprinkle Cream Cheese Cookies

Cream Cheese Sprinkle Cookies

Fun, colorful cookies infused with cream cheese and rolled in rainbow sprinkles.The sprinkles give them a bit of chewiness all around the outside edges and the cream cheese makes them soft in the middle and enhances their flavor.

Like sugar cookies dressed to the nines.

This certain farm market that I shop at always has rainbow sprinkle cookies. Naturally I’m drawn to them and even though I always want them I never buy them. Mostly because I prefer to make my own desserts.

I don’t know why it took me so long to get around to recreating them when I’ve made goo-goo eyes at them sitting on the bakery shelf for years and years.

I’m pretty sure they’re better than the store-bought kind. No, I’m positive they’re better.

I’ve been wandering to the kitchen just to make goo-goo eyes at them. 

Plus my face hurts from smiling so much. At them. {By the way, who smiles at a cookie?}

I’m such a weirdo. But who cares? I have rainbow sprinkle cookies.

All is right with the world.

Sprinkle Cream Cheese Cookies

Rainbow Sprinkle Cream Cheese Cookies

Rating: 51

Cook Time: 14 minutes

Yield: about 4 dozen

Rainbow Sprinkle Cream Cheese Cookies

Fun, colorful cookies infused with cream cheese and rolled in rainbow sprinkles.

Ingredients:

1 + 1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup rainbow sprinkles

Instructions:

  1. In a medium bowl sift together flour, baking powder and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on low speed until smooth about 1 minute. Add sugar gradually and mix until light and fluffy about 2 minutes.
  3. Scrape down the sides of the bowl and add vanilla and egg. Beat to combine. Add the dry ingredients and mix on low until just combined. Do not overmix. Chill batter 2 hours or overnight.
  4. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Add 1/2 the sprinkles to a wide shallow bowl (add more as needed). Scoop up rounded tablespoons of dough and form into balls - they don't have to be perfect - the dough is sticky - you can wet your hands lightly - drop into the sprinkles and coat all sides - set on baking sheet 2-inches apart.
  5. Bake 12-14 minutes until lightly golden on the bottom. Cool on baking sheets 10 minutes then on wire racks.

Notes:

Adapted from The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/rainbow-sprinkle-cream-cheese-cookies/

Comments

  1. Robin says

    I have been snowed in for the past few days and happened upon your recipe on Pinterest. I love everything sprinkles (and glitter) so being stuck in the house and having everything on hand, decided to make them right away. I’ve since made my second batch and my whole family agrees that they are amazing! They remind me of the “sprinkle” cookies that I used to beg my Mother for as a child every time we went to the bakery. She used to even send them to me in college in NC all the way from NJ. Anyhow, the only change I made was to use the Princess Cake and Cookie Bakery Emulsion that I purchase from the King Arthur Flour catalog in place of the Vanilla Extract. My friend tried them today and said that if she wasn’t in front of me as I baked them she would have sworn that they were from a bakery. Thank you for sharing this recipe. They are now my absolute favorite!!

    • says

      Thank-you, thank-you, thank-you Robin!! I’m glad they’re such a big hit and bring back those memories for you! That makes me so HAPPY! Have a great weekend! :-)

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