EASY, No Chill Sprinkle Cookies ~ Two Sugar Bugs Recipe

These sprinkle cookies are my go-to treat for when I need something quick and indulgent. The blend of cold butter and cream cheese brings a creamy richness to every bite, while the rainbow sprinkles make each cookie fun and vibrant. It’s a stress-free recipe that always hits the spot for me.

I’ve been perfecting my EASY No Chill Sprinkle Cookies recipe for a while now and I’m excited to finally share it with you. This recipe is all about making the best soft sugar cookies without the hassle.

I use ingredients like 1/2 cup unsalted butter, cold and diced, along with 4 ounces of cream cheese that’s cold and cubed. Combining these with 3/4 cup of granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract creates a rich, creamy base.

When I mix in 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt the dough forms perfectly, so it’s amazing how it all comes together so quickly. I stir in 1/2 cup of rainbow sprinkles, though sometimes I add a little extra on top for more color.

This recipe is definitely in my list of favorite Easy Cookie Recipes and proves that you can make bakery quality treats in just 30 minutes.

Why I Like this Recipe

I really love this recipe because it’s super easy to make even when my butter and cream cheese are still cold. I also like how the cream cheese makes the cookies extra soft and chewy, which is something I always look for in a sugar cookie. Another reason is the rainbow sprinkles that not only add a fun pop of color but also remind me of my childhood parties. Lastly, the whole process is quick and straightforward, so I can whip up a batch in about 30 minutes without any fuss over chilling the dough.

Ingredients

• Unsalted butter gives rich flavor and tender texture; it’s pure fat making cookies moist.
• Cream cheese add a tangy smoothness, slightly dense but really tasty in every bite.
• Granulated sugar provides sweetness and gives cookie structure; it’s high in carbs, not health food.
• Egg adds protein and acts as a binder, making cookies come together nicely.
• All-purpose flour forms the carbs foundation essential for structure and a bit of heartiness.
• Rainbow sprinkles are colorful and fun! They add extra sweetness and a cheerful crunch.
• Baking soda helps the cookies rise and gives a slight airy texture.

Ingredient Quantities

• 1/2 cup unsalted butter, cold and diced
• 4 ounces cream cheese, cold and cubed
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rainbow sprinkles (plus a little extra if you want more on top)

How to Make this

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

2. In a large bowl, mix together the cold diced butter, cold cubed cream cheese, and granulated sugar. Beat them using a hand mixer or a fork until they’re pretty well combined.

3. Crack in the egg and add the vanilla extract and stir until smooth.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Slowly add the dry ingredients to the wet mixture. Stir gently until the dough just comes together – don’t overmix it.

6. Fold in the 1/2 cup of rainbow sprinkles, saving a few extra if you want more on top later.

7. Scoop out about a tablespoon of dough at a time onto the baking sheet, leaving enough space between cookies as they will spread a bit.

8. If you like extra sprinkles, press a few on top of each cookie.

9. Bake in the preheated oven for 12-15 minutes, or until the edges get a light golden look.

10. Let the cookies cool on the sheet for about 5 minutes before transferring them to a cooling rack, then enjoy your soft, chewy sugar cookies!

Equipment Needed

1. Oven – needed for preheating at 350°F so the cookies bake evenly
2. Baking sheet – provides a flat surface for the cookies to spread and bake
3. Parchment paper – prevents the cookies from sticking and makes cleaning easier
4. Large mixing bowl – used for combining the butter, cream cheese, and sugar
5. Hand mixer (or a fork if you don’t have one) – helps beat the wet ingredients well
6. Second bowl – for whisking the flour, baking soda, and salt together
7. Whisk – ensures the dry ingredients are evenly mixed
8. Measuring cups and spoons – to add the right amounts of ingredients every time
9. Spatula or spoon – useful for gently stirring the dough and folding in the sprinkles
10. Cookie scoop or tablespoon – to evenly portion out the dough on the baking sheet
11. Cooling rack – lets the cookies cool properly after baking for the best texture

FAQ

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

• If you run out of unsalted butter, you can try using margarine or even a bit of vegetable shortening for a slightly different taste.
• Instead of cream cheese, Neufchâtel cheese might work in a pinch, or you could opt for a small amount of ricotta that’s been well-drained.
• If you don’t have granulated sugar, organic cane sugar or coconut sugar can be used though it might change the flavor a bit.
• You can swap the egg for a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) if you need a vegan option.
• If you run out of vanilla extract, a splash of maple syrup or even almond extract can add a subtle twist.

Pro Tips

1. Pro tip: Make sure your butter and cream cheese are real cold before you start mixin them together; it helps the dough stay firm and stops it from gettin too soft and messy while you mix.

2. Pro tip: Don’t overmix your dough when addin the dry ingredients, cause if you do the cookies might turn out tough and the sprinkles can break up too much so just stir ’em in gentle-like.

3. Pro tip: If you like your cookies thicker and chewier, try pre-chillin your dough in the fridge for about 15 minutes before puttin it in the oven. It helps the dough hold its shape better while baking.

4. Pro tip: When you’re foldin in the sprinkles, do it careful so they mix evenly through the dough then if you want extra color, don’t be shy to press a few more on top before poppin the cookies in the oven.