They matter! It’s no secret that I think that rainbow sprinkles are a food group, and that there’s a hierarchy of taste. Some are too waxy and some are super magical. You never know what you’ll get! Quality matters. I love to get a cup of rainbow sprinkles from my favorite ice cream parlors to take home to use at home. There are also really good ones at Whole Foods in the bulk section (or bakery section) that are good. I love crunch, but it’s not required. I love pastels, but that’s not required either. A baker friend said to look on Amazon or Amish Market where you can get a lot. Choose sprinkles that won’t give these delicious cookies a weird taste, and then you’re good.
Cream Cheese Cookies with Sprinkles:
What You Need:
1 cup (2 sticks) butter, softened
1 cup sugar
2 ¾ cup all-purpose flour
4 ounces cream cheese, softened
1 large egg
2 teaspoons vanilla extract
2 teaspoons baking powder
Sprinkles (at least ½ cup) or sanding sugar
What You Do:
1 – First, in a large mixing bowl, beat the cream cheese and butter together with an electric mixer until well blended.
2 – And then add the sugar, egg, and vanilla extract; beat on medium speed for 1 minute.
3 – In a medium mixing bowl, whisk together the flour and baking powder.
4 – Then, add half of the flour mixture to the wet ingredients and mix well.
5 – And then add the remaining half of the flour mixture and stir until completely incorporated.
Cover the dough in the bowl and refrigerate for 1 hour.
6 – While the dough is chilling, preheat the oven to 350F, and prepare two cookie sheets with parchment paper or silicone baking mats.
7 – And then scoop the chilled cookie dough onto the cookie sheet to form 1 ½ inch balls.
8 – Roll the balls in sprinkles or sanding sugar, then return to the cookie sheet, placed at least 1 inch apart.
9 – Then, flatten the cookies slightly with your fingers or the flat bottom of a cup.
10 – Bake the cookies at 350F for 9-10 minutes until set. Cool the cookies for 2 minutes on the cookie sheet, and then transfer to a wire cooling rack.
*Serve the cookies slightly warm or at room temperature. Store the cookies in an airtight container for up to 3 days.
Makes 30-36 cookies
Prep time: 20 minutes
Chill time: 1 hour
Bake time: 10 minutes
And then, you’re done! I have had a lifelong love for rainbow sprinkle cookies that transcends space and time itself! Basically I just love them and I always have. And I’m always on the hunt for the ones I enjoyed as a toddler. I think I’m getting closer every time! And these are great: