Ingredients
Equipment
Method
Instructions
- Cream the softened butter and cream cheese together until the mixture is smooth.
- Incorporate the egg and vanilla extract, mixing until they are just combined with the creamed mixture.
- Gradually beat in the white cake mix until the dough is fully blended and uniform.
- Gently stir 1/4 cup of the sprinkles into the prepared cookie dough.
- Refrigerate the dough for a minimum of 1 hour, or preferably overnight, to allow it to firm up.
- Preheat your oven to 350 degrees F (175 C) and prepare a cookie sheet by greasing it or lining with parchment paper.
- Scoop rounded tablespoons of the chilled dough and roll each portion into a 1-inch ball.
- Sprinkle the remaining sprinkles over the tops of the dough balls, then roll each ball in confectioner’s sugar until completely coated.
- Arrange the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, then let the cookies cool on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure the butter and cream cheese are softened to achieve a smooth dough. Chilling the dough is crucial for easier handling and prevents spreading. For best results, fully coat the cookie balls in confectioner’s sugar. Let the cookies rest on the baking sheet for 2 minutes after baking before transferring to a wire rack.