Description
These Chewy Sprinkle Cookies offer a delightful combination of a soft, chewy texture and colorful sprinkles, making them a fun and quick treat perfect for any occasion. Ready in just 30 minutes, this recipe uses cold butter and cream cheese to achieve an irresistibly tender crumb, while the sprinkles add a festive touch to brighten up your cookie platter.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (can use gluten-free flour)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder (ensure it’s fresh)
- 1/2 teaspoon Kosher Salt (halve if using table salt)
Wet Ingredients
- 1 cup Cold Butter (do not substitute with softened butter)
- 4 oz Cold Cream Cheese (avoid spreadable cream cheese)
- 1 cup Granulated Sugar (can substitute with coconut sugar)
- 1/2 cup Powdered Sugar (no direct substitution available)
- 1 large Egg (essential ingredient)
- 1 teaspoon Vanilla Extract (can use almond extract)
Additional
- 1/2 cup Sprinkles (jimmies preferred)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your baking pans by lining them with parchment paper or silicone mats to ensure easy cleanup and prevent sticking.
- Mix Dry Ingredients: In a food processor, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Pulse gently until the dry ingredients are thoroughly mixed.
- Incorporate Butter and Cream Cheese: Add cubed cold butter and cold cream cheese to the dry mixture along with granulated and powdered sugars. Pulse until the mixture becomes sandy and crumbly, indicating a well-combined base.
- Add Wet Ingredients: Crack in the large egg and pour the vanilla extract. Pulse or blend until a soft, cohesive dough forms, ensuring everything is fully incorporated without overmixing.
- Shape Cookies: Roll the dough into 1 ½ inch balls using your hands. Then, roll each ball in the colorful sprinkles until fully coated, giving the cookies a vibrant, festive appearance.
- Arrange Dough Balls: Place the sprinkle-coated dough balls on the prepared baking pans, spacing them about 1-2 inches apart to allow room for spreading during baking.
- Flatten Dough: Gently press down each dough ball with your fingers or the bottom of a glass to flatten to about ¼ – ½ inch thickness, which helps create the perfect chewy texture.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes. Look for a slightly underbaked texture to maintain chewiness — the edges should be set but the centers still soft.
- Cool: Allow the cookies to cool on the baking pan for 2 minutes before transferring them to a wire rack to cool completely. This helps them firm up properly without losing their chewy texture.
Notes
- Use cold butter and cream cheese as specified to achieve the best chewy texture.
- For gluten-free options, substitute with a 1:1 gluten-free flour blend.
- Avoid using spreadable cream cheese; block cream cheese works best for this recipe.
- Sprinkle type affects appearance and texture; jimmies offer the best coating.
- Do not overbake; cookies should remain slightly underbaked for optimal chewiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
