Soft Frosted Holiday Sprinkles Cookies

Who can resist sprinkles cookies around the holidays? I sure can’t.

I especially can’t resist them when they’re frosted. With cream cheese frosting.

Soft Frosted Holiday Sprinkles Cookies - Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles!! Easy, no-roll holiday cookies that everyone goes crazy for!!

The cookies are easy and there’s no rolling or cutting out involved. Major timesavers which is so nice when we’re all so busy around the holidays.

The cookies are super soft and buttery with tender, pillowy centers.

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Soft Frosted Holiday Sprinkles Cookies - Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles!! Easy, no-roll holiday cookies that everyone goes crazy for!!

The dough base is adapted from a recipe I shared three years ago. I love it because the cookies just melt in your mouth. They remind of Lofthouse or bakery soft frosted cookies but way better.

The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough.

Soft Frosted Holiday Sprinkles Cookies - Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles!! Easy, no-roll holiday cookies that everyone goes crazy for!!

I opted for cream cheese frosting because in my book it’s at the top of the frosting food chain and used the same frosting I used in The Best Pumpkin Carrot Cake with Cream Cheese Frosting.

You’ll likely have a little extra but that’s what spoons are for. Or you can keep it for weeks in the fridge for your next baking project.

Soft Frosted Holiday Sprinkles Cookies - Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles!! Easy, no-roll holiday cookies that everyone goes crazy for!!

Soft Frosted Holiday Sprinkles Cookies

I can’t resist sprinkles cookies around the holidays especially when they’re frosted with cream cheese frosting. The cookies are easy, there’s no rolling or cutting out involved, they’re super soft and buttery with tender, pillowy centers. The cookies are creamy, just melt in your mouth, and remind of Lofthouse cookies but way better. The dough is very soft and must be chilled before baking. I opted for cream cheese frosting because in my book it’s at the top of the frosting food chain.

Ingredients:

Cookies

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste

Frosting

  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt, or to taste
  • sprinkles, to taste (I used these)

Directions:

  1. Cookies – To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  5. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.
  7. Frosting – To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
  8. Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
  9. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
  10. Add sprinkles to each cookie, to taste. I use a variety of red and green flat sprinkles, glitter, non-pareils (little balls), etc.
  11. Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Extra frosting will keep airtight for weeks in the fridge.

Cookies adapted from Cranberry and White Chocolate Chip Cookies. Frosting adapted from The Best Pumpkin Carrot Cake with Cream Cheese Frosting.

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23 comments on “Soft Frosted Holiday Sprinkles Cookies”

  1. Averie these are so beautiful. Thank you for sharing.

  2. So festive — and cream cheese frosting sounds great on sugar cookies. I wasn’t expecting that when I first saw the photo!

  3. I’ve just cleaned up all my Pinterest recipe files and I wanted to say that you were one of only two bloggers I could rely on for recipes that were not ‘pinched’ from someone else.  I look forward to testing some of your recipes.

  4. The day after Thanksgiving and you’ve posted the perfect holiday cookie! Nicely done. I can just make these and relax for the rest of December!

  5. Such a great holiday classic! I’m going to have to get in the kitchen with my little man this weekend and make some of these!

    Paige
    http://thehappyflammily.com

  6. Averie, these cookies look perfect for Christmas! Can I freeze them with the frosting on?

    • I think for ‘optimal’ results, you should frost them after you defrost. Me personally…if I was wanting to just make a whole bunch in a batch and bang out a ton, I’d probably frost then freeze. But don’t put the sprinkles on until after you defrost because they will run and bleed upon thawing and look horrible!

  7. Oooo these look so soft and fun!
    I’m in the middle of baking my Christmas cookies and can’t wait to eat them. 
    They just make Christmas that little bit more delicious.

  8. I love cream cheese frosting too. My favourite is chocolate……it’s so good I used to make double so I had some left for decorating after licking the bowl!

  9. Averie,
    I agree about the cream cheese frosting.  These look delish – pinned.
    Annamaria

  10. I can’t wait to try these. I am not one to roll out sugar cookies, so these are perfect. I’m going to use my favorite cinnamon coffee creamer in place of the heavy cream. Thanks for the recipe!

  11. I always wondered how to get cookies to have that wonderful soft texture. Cream! Isn’t it just the answer to all things? These look lovely.

  12. All those Christmas sprinkles!!! I’m in love! Also, best cookies ever!

  13. Oh my! I think I just got a toothache looking at these :) These would go so well with my coffee right now as opposed to my healthy yogurt I’m actually having!

  14. Could you chill the dough first, then scoop them into the individual cookie pieces? Or is it possible to freeze the dough?

    • I don’t recommend bowl chilling because it will be impossible once it’s sufficiently chilled to scoop it out. You can freeze the dough once it’s been formed into mounds. See last step of directions for more info.

  15. Hi! Love the recipe, picked up dark brown sugar instead of light brown, will that mess up the cookies? Thanks!

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