Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ⅓ cup rainbow sprinkles
Instructions
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Preheat your oven to 350°F (175°C). In another bowl, mix the softened butter, granulated sugar, and vanilla extract. Gradually add the flour until a soft dough forms. Press the dough into the bottom and sides of a greased muffin tin to form small cups.
- Spoon the cream cheese filling into each cookie dough cup, filling them about halfway. Sprinkle rainbow sprinkles generously on top.
- Bake for 15-18 minutes, or until the edges are lightly golden. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room-temperature cream cheese and butter for smoother mixing.
- Don’t overfill the cookie cups to prevent spillage.
- For extra crunch, add crushed graham crackers to the cookie dough.
- Chill the dough for 15 minutes before baking for better shape retention.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg