Ingredients
- 8 oz (1 package) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract (or almond extract)
- 1 box white or yellow cake mix (about 15.25 oz)
- 1/2 cup holiday sprinkles, divided
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat cream cheese and butter until smooth.
- Mix in the egg and vanilla (or almond) extract until combined.
- Add the cake mix and stir until a sticky dough forms.
- Fold in half of the holiday sprinkles, reserving the rest for decorating.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized portions, roll into balls, and coat with powdered sugar.
- Place dough balls on prepared baking sheets, spacing them apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Cool cookies on the pan for a few minutes, then transfer to a wire rack.
Notes
- Chilling the dough helps prevent spreading and makes it easier to roll.
- Try almond or orange extract for a different flavor twist.
- Swap in lemon or strawberry cake mix for a colorful variation.
- Mix in mini chocolate chips or crushed candy canes for added texture.
- Use a gluten-free cake mix for a gluten-free version.
- Freeze baked cookies for up to 3 months; thaw at room temp or warm briefly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
