I tried this soft sugar cookies recipe that blends butter, cream cheese, and rainbow sprinkles to create a delightfully chewy treat. The vibrant mix of ingredients surprises your senses with every bite, offering a playful experience reminiscent of childhood joy and festive celebrations. I highly recommend trying it.

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I’ve been on a quest for the ultimate cookie recipe and let me tell you this one does not disappoint. I discovered that sometimes the simplest recipes are the best and these No Chill Sprinkle Cookies totally prove that.

They’re soft, chewy sugar cookies with colorful sprinkles that make me think of the Cookie Monster himself when I see all that bright fun. I got a bit experimental by mixing 1/2 cup unsalted butter straight away with 4 oz chunked cream cheese, 1 cup granulated sugar, a large egg and a dash of vanilla extract before folding in about 2 cups all-purpose flour, a bit of baking powder, salt and of course a whole cup of rainbow sprinkles.

There really is no need to fuss over things like room temp ingredients or chilling the dough, making it an easy cookie recipe perfect for those last minute cravings. Enjoy trying these sweets treats at home!

Why I Like this Recipe

1. I really love that this recipe is super quick and easy – you don’t need to wait for your butter or cream cheese to come to room temp, and there’s no chill time, which means I can make a batch in about 30 minutes when I’m craving something sweet.
2. I like how the cookies turn out soft and chewy, with just the right amount of crunch on the edges. It’s just like having a fresh bakery cookie in my own kitchen.
3. The rainbow sprinkles are the best part – they make the cookies look fun and cute and remind me of childhood treats.
4. I appreciate that the recipe is straightforward and forgiving; even if I mess up a little or add a bit extra flour, the cookies still come out delicious every time.

Ingredients

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Unsalted butter brings rich flavor and moist texture.
Its fats help carry the other tastes.
Cream cheese adds a tangy, creamy note.
It doesn’t offer fibre or protein but boosts flavor.
Granulated sugar gives sweet taste and aids browning.
It’s primarily carbs and makes the cookies sweet.
The egg acts as a binder while adding some protein.
It helps keep all the ingredients together.
Rainbow sprinkles lend a burst of color and subtle crunch.
They simply add fun and extra sweetness.
All-purpose flour forms the dough’s structure, mostly providing carbs without extra nutritional benefits.

Ingredient Quantities

1/2 cup unsalted butter (softened but not necessarily at room temp)

4 oz cream cheese (about 1/2 cup, in small chunks)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 to 2 1/2 cups all-purpose flour (start with 2 cups and add a little more if needed)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup rainbow sprinkles (plus extra if you wanna top ’em off)

How to Make this

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1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a large bowl, beat the softened butter, cream cheese (cut into small chunks), and granulated sugar until they’re smooth and creamy.

3. Add the egg and vanilla extract to the bowl and mix until they’re well combined.

4. In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt. If the dough feels too soft later, add a bit more flour, about 1/4 cup at a time.

5. Gradually stir the dry ingredients into the butter mixture until just combined. Don’t overmix the dough.

6. Gently fold in the 1 cup of rainbow sprinkles, being careful not to crush them.

7. Scoop rounded tablespoonfuls of cookie dough onto the prepared tray. If you wanna top ’em off, press a few extra sprinkles lightly on top of each cookie.

8. Bake the cookies for about 10-12 minutes, until the edges start to turn a light golden color but the centers still look soft.

9. Let the cookies cool on the baking sheet for a couple minutes before transferring them to a cooling rack.

10. Enjoy your soft, chewy, sprinkle covered sugar cookies and share with someone who loves treats as much as you do!

Equipment Needed

1. An oven preheated to 350°F
2. A cookie sheet lined with parchment paper
3. Two mixing bowls (one large for wet ingredients and one smaller for dry ingredients)
4. An electric mixer or hand mixer for beating the butter, cream cheese, and sugar
5. A whisk for mixing the dry ingredients
6. Measuring cups and spoons to get all the ingredients just right
7. A spatula or wooden spoon for folding in the sprinkles
8. A rounded tablespoon measure or cookie scoop for portioning out the dough
9. A cooling rack to let the cookies cool properly

FAQ

Can i use salted butter instead of unsalted?

Sure, but you might wanna cut down on the extra salt in the recipe so it doesn't come out too salty.

Do i need to chill the dough before baking?

Nope, that's the beauty of this recipe. Just mix, shape, and bake whenever you're ready.

How do i know if i need extra flour?

The dough should be soft and not too sticky. If it's clinging everywhere, add a little more flour until it feels right.

Can i use a different type of cream cheese?

You could, but the regular cream cheese works best for that creamy texture these cookies are known for.

How long should i bake these cookies?

Bake in a preheated oven until the edges are set, usually about 10 to 12 minutes, but keep an eye on 'em so they don’t overbake.

EASY, No Chill Sprinkle Cookies ~ Two Sugar Bugs Recipe Substitutions and Variations

You can swap out unsalted butter for salted butter; just use less salt in the recipe.
If you dont have cream cheese, try using plain Greek yogurt or even mascarpone to get a similar creamy texture.
You could use light brown sugar or coconut sugar instead of granulated sugar, but be aware it can change the flavor a bit.
For a egg substitute, mix up a flax egg (1 tablespoon flaxseed mixed with 3 tablespoons water) or use 1/4 cup applesauce.
If you dont have all-purpose flour, you can try whole wheat pastry flour or a gluten free all-purpose blend, though the texture might be a lil different.

Pro Tips

1. Make sure the butter is soft enough so it creames well with the cream cheese. If it’s too hard, the mixture might turn out lumpy and uneven.
2. When adding the extra flour, do it little by little. This will help keep the dough from getting too dry or thick.
3. Be really gentle when folding in the sprinkles to avoid crushing them, and if you wanna add more on top, just press them lightly.
4. Mix everything until just combined. Overmixing can make the cookies tough, so it’s best to stop once you no longer see streaks of flour.