These five ingredient, semi-homemade Cream Cheese Sprinkle Cookies are simple and festive for the holidays or any time of year.
14 days til Christmas! Are you done shopping? I’ve been avoiding the mall for two weeks but I’m going tonight. Wish me luck. I’m not a huge fan of the mall on a regular day so I definitely don’t like it when it’s extra busy. I have specific things I’m going for so hopefully it won’t be too bad.
I made these the same day I made the Reindeer Sugar Cookies. I’ve been told I used to make these with my mom when I was little. They come out of a super old PTA cookbook.
My original intention was to use my cookie gun with these. After about 20 minutes and only four successful cookies, I gave up. The cookie gun is my nemesis. Instead, I made them bite size and the cookies are soft and tall. I think my Silpats have a lot to do with that. I’m really liking them. I think I have two more baking days coming up. What’s on your list of holiday treats to make?
I wish I would have taken these pictures in natural light. I have a lightscoop on my Christmas wish list that should help with my night time photos. Hear that, Santa?
- ¼ cup butter
- 8 oz brick cream cheese
- 1 egg yolk
- ¼ teaspoon vanilla
- 1 Duncan Hines cake mix (I used yellow)
- Cream together butter and cream cheese.
- Blend in egg yolk and vanilla.
- Add dry cake mix, ⅓ at a time. Mix well.
- Stir in sprinkles.
- Chill ½ hour.
- Drop by teaspoonfuls on cookie sheet or use dough gun (if you're brave & have mad skills).
- Bake at 375 degrees for 5-8 minutes