I think kids will eat anything if it’s got sprinkles in it, or on it. I’ve been pouring sprinkles in a small bowl of greek yogurt, slicing up some fruit, and calling it fruit dip. My kids got nuts for it. I of course have to keep pouring in sprinkles, because really, that’s all they are after- the bright, colorful, little specks of SUGAR! But I figure hey, they’re getting some fruit and some protein in by default so it’s all good.
It was obviously a no brainer that my kids were going to love these Rainbow Sprinkle Cheesecake Cookies. Sugar on sugar? No duh. They’re completely covered in sprinkles, and the dough is loaded with sprinkles. It’s sprinkle overload. But there is also cream cheese in dough, which makes them so soft and a little bit gooey. Let’s be honest….cream cheese makes everything better:)
You’ve got two things, sprinkles and cream cheese making these cookies DANGEROUS. You definitely don’t want to overcook these. Don’t even let the edges brown. If they’re slightly undercooked, you get an even gooey-er, more cheesecake like textured cookie.
A serious win.
And now my kids are asking for sprinkle cookies for breakfast, lunch, and dinner. We’ve got to ditch them pronto.
- 1/2 cup butter, soft
- 4 oz cream cheese, soft
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 2/3 cup flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup rainbow sprinkles (plus more for rolling in)
- Preheat oven to 350.
- In the bowl of a stand mixer, beat butter and cream cheese together until smooth. Mix in sugar, egg, and vanilla and beat until creamy.
- In a small bowl combine flour, baking powder, baking soda, and salt together. Slowly mix dry ingredients into the wet ingredients and mix until combined well.
- Stir in 1/3 cup of rainbow sprinkles (stir in with a spoon). Chill dough in the fridge for 30-45 mins.
- Pour additional sprinkles into a shallow bowl.
- Make one in balls out of the dough, and roll each into the bowl of sprinkles, coating the entire thing. Place on a baking sheet and bake for 10-12 minutes. You don't want the edges to brown. The top may not be completely set but you can let them continue to cook on the pan once removed from the oven. Let cool and then enjoy!