Cheesecake Sprinkle Cookies
Cheesecake sprinkle cookies come together quickly and add lots of color to your dessert table.

For July 4th this year, Joey and I were invited to spend the afternoon and evening with my sister and brother-in-law, and of course, my wonderful niece.

She’s quickly approaching 2 years old, and although she probably won’t stay up long enough to see any fireworks this year, I’m sure we’ll have plenty of fun playing in the backyard before it’s time for bed.

I’m also going to bring along a little treat to spoil her just a bit, since that’s what aunts are for (at least that’s what I decided long ago).

So, when I was looking online for a recipe to use a box of cheesecake flavored instant pudding, I found in the back of my pantry, I discovered the perfect Fourth of July treat to share: cheesecake sprinkle cookies.

They’re perfect for the Fourth because there’s no frosting to melt, they don’t require refrigeration, and they’re full of bursts of color, just like Fourth of July fireworks.

The recipe I found came from the blog “Simple Sweet Recipes.” You can find the original post at I doubled the vanilla in my version.

Cheesecake Sprinkle Cookies

Cheesecake sprinkle cookies come together quickly and add lots of color to your dessert table.
Course: Dessert
Keyword: cheesecake, cookies, instant pudding, sprinkles


  • 3/4 cup butter room temperature
  • 1 cup sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 3.4 ounces cheesecake instant pudding mix
  • 2 cups flour
  • 1/2 cup sprinkles plus more for topping cookies


  • Preheat the oven to 350 degrees.
  • Cream the butter and sugar together. Beat in the egg and vanilla.
  • Add the baking soda, pudding mix, and one cup of flour and mix until combined. Add the other cup of flour.
  • Once everything is combined, mix in the sprinkles.
  • Roll the dough into about one-inch balls and place them about one inch apart on a baking sheet. Press a few extra sprinkles into the top of each cookie.
  • Bake for 8 to 10 minutes or until the cookies are set (they won’t really brown on top). Let them cool for a bit on the cookie sheet before transferring them to an airtight container.

I didn’t think there was anything that screamed “cheesecake” about the flavor of these cookies. Really, they’re just excellent, soft sugar cookies that look super fun.

The recipe author suggests that you could use other types of instant pudding, too, so you could easily toss in some vanilla or even lemon with these if you don’t want to use the cheesecake flavor. I’m tempted to try using chocolate, but then again, I’m always tempted to use chocolate.

After I finished this batch, I couldn’t wait to get them over to share with my family, but since I decided to bake several days early, I’ll just have to let them sit in their container on the counter until then.

But, since I also believe in sampling my own baking, I’m just hoping they last that long.

This piece first appeared in print on July 4, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.