Christmas Cheesecake Cookies – cookies with cream cheese and nonpareil sprinkles decorated in Christmas colors are delicious, quick and easy to prepare. Since the Christmas baking season is going on, we are tasting different cookies that are going to be part of our Christmas desserts this year. I am having so much fun trying out new recipes, decorating Christmas cookies and of course, tasting them.
You don’t need any experience in making cookies for Christmas Cheesecake Cookies, they are so quick and easy to make and you will only need a couple of simple ingredients to prepare them. These cookies are soft and crunchy at the same time. What makes them crunchy are nonpareil sprinkles that you can find inside the cookies, but that are also used to coat them on the outside.
What ingredients are necessary to make Christmas Cheesecake Cookies?
- All purpose flour
- Cornstarch
- Baking powder
- Cream cheese
- Unsalted butter,
- Eggs
- Heavy cream
- Vanilla extract
- Powdered sugar
- Christmas nonpareil sprinkles
All the necessary quantities can be found at the bottom of this post, in the recipe card.
How to prepare Christmas Cheesecake Cookies?
Begin by combining flour, baking powder, cornstarch and salt. In a separate dish, beat cream cheese and butter until light and fluffy. Then add eggs, vanilla and heavy cream and mix until combined. Next, add powdered sugar and continue beating until fluffy, add flour mixture and mix until combined. Finally, add sprinkles and fold to spread evenly. Cover the dish and chill in the fridge for an hour, then take the batter out of the fridge.
Preheat the oven to 350 degrees. Scoop 1 tablespoon of batter and put it in the dish with nonpareil sprinkles, then roll so that sprinkles can coat the piece of dough and finally roll into a ball with your hands. Place the balls in the baking sheet lined with parchment paper, Bake for 8-10 minutes, or until the bottom side of the cookie is golden brown. Take the cookies out of the oven and leave them on a baking sheet for a few minutes and transfer to a wire rack.
Tips and tricks:
Use room temperature cream cheese and there won’t be any lumps left after beating.
If the batter is too sticky to handle, keep it in the fridge longer, or if you’re in a hurry, scoop the dough, place it in the baking sheet lined with parchment paper, then keep it in the freezer for 5-10 min and then roll with your hands.
Do not overbake the cookies, they will be dry and crumbly, instead of soft. Bake them only until the bottom part is light brown.
Can any other ingredients be added to the batter?
Yes, Oreo cookies, M&M candies, chocolate chips.
How to store cheesecake cookies?
Keep them in an airtight container, at a room temperature up to 5 days.
Can Christmas cheesecake cookies be frozen?
Yes, You can freeze them in an airtight container and keep them for no longer than 3 months.
You will love these soft and chewy Christmas cheesecake cookies, because of their simple and yet perfect taste and because they’re so quick and easy to prepare. I am sure you’re gonna make them after Christmas, too.
If you still haven’t decided what to prepare for Christmas, you can find many interesting ideas here CHRISTMAS RECIPES. Cookie fans, you are at the right place COOKIES.
Christmas Cheesecake Cookies
Christmas Cheesecake Cookies – cookies with cream cheese and nonpareil sprinkles decorated in Christmas colors are delicious, quick and easy to prepare. Since the Christmas baking season is going on, we are tasting different cookies that are going to be part of our Christmas desserts this year.
Ingredients
- 2 1/2 cups All purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Baking powder
- 8 oz Cream cheese, softened
- 1/2 cup Unsalted butter, softened
- 2 Large eggs
- 2 tablespoon Heavy cream
- 1 teaspoon Vanilla extract
- 2 1/2 cup Powdered sugar
- 2/3 cup Christmas nonpareil sprinkles, divided
Instructions
- In a medium dish combine flour, baking powder, cornstarch and salt.
- Meanwhile, in a separate dish, beat cream cheese and butter, for about 2-3 minutes at medium speed until it’s light and fluffy.
- Then, add eggs, vanilla and heavy cream and beat some more, until it’s combined. Next add powdered sugar, change the speed to low and mix until it’s fluffy, then gradually add flour mixture and continue mixing at low speed, until it’s nicely incorporated. Do not overmix. The dough will be very sticky. Finally add 6 tablespoon of sprinkles and fold so that they are evenly spread.
- Cover the dish, chill it in the fridge for an hour or until it’s solid enough that you can make balls out of it.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat, then scoop 1 spoonful of dough and put it in the dish with nonpareil sprinkles and roll until nicely coated, then make balls with your hands.
- Place the balls of dough in the baking sheet, 1 inch apart. Bake for 8-10 minutes or until the bottom side of the cookie gets light brown. Do not let them overbake.
- Take them out of the oven and leave in a baking sheet for a few minutes, then transfer to a wire rack.
Notes
- Use room temperature cream cheese and there won’t be any lumps left after beating.
- If the batter is too sticky to handle, keep it in the fridge longer, or if you’re in a hurry, scoop the dough, place it in the baking sheet lined with parchment paper, then keep it in the freezer for 5-10 min and then roll with your hands.
- Do not overbake the cookies, they will be dry and crumbly, instead of soft. Bake them only until the bottom part is light brown.
- Can any other ingredients be added to the batter? Yes, Oreo cookies, M&M candies, chocolate chips.
- How to store cheesecake cookies? Keep them in an airtight container, at a room temperature up to 5 days.
- Can Christmas cheesecake cookies be frozen? Yes, You can freeze them in an airtight container and keep them for no longer than 3 months.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 28mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g