Sprinkle Valentine’s Day Cookies are super easy to whip up!  Soft, sweet, chewy, cookies rolled in your favorite sprinkles!

soft batch sprinkle cookies

YES, I’m back with more sprinkle cookies!

This time we have included a video of these babies for you, check it out below!

If you stop by on the regular, you will remember that I posted this recipe for Christmas as well.  If you’d like to see the Christmas version, you can find it HERE.

Since these sprinkle cookies were a huge hit with everyone, I thought, why not do a Valentine’s Day version as well?!

One thing I love about these is that they’re so versatile.  All you have to do is change up your sprinkle colors and you can make these for any occasion.

soft sprinkle cookies

So the recipe here is the same as the Christmas version that we already know and adore.

You do need to chill this dough, but absolutely no rolling is required.

This dough is simple, comes together fast, then forget it and let it chill until you’re ready to bake!

soft batch sprinkle cookies

If you’re looking for a chocolatey Valentine’s day cookies you can find my big chocolate M&M cookies HERE.



5 from 1 vote

Soft Batch Valentine's Day Sprinkle Cookies

Sprinkle Valentine's Day Cookies are super easy to whip up!  Soft, sweet, chewy, cookies rolled in your favorite sprinkles!
Prep 10 minutes
Cook 9 minutes
Total 19 minutes
Servings 36



  • In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
  • Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
  • Refrigerate dough for two hours before baking.
  • When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
  • Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
  • Place the cookies onto prepared baking sheet, spacing 2 inches apart.
  • Bake for 7-9 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
  • Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.


Calories: 116kcal, Carbohydrates: 19g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 20mg, Sodium: 78mg, Potassium: 15mg, Sugar: 12g, Vitamin A: 115IU, Calcium: 5mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Like this? Rate & review this recipe below!


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. How long can you leave the cookie dough in refrigerator before baking? I want to make dough ahead of time for a party.

    1. Hi, Mary! You can keep this in a covered container in the refrigerator overnight. If the dough seems a little too hard at that point, you can let it sit at room temperature for 10 minutes or so to soften slightly.

      1. You can freeze this. You’ll want to get the dough into a ball (may require chilling for a little while first with this dough) then once it’s in a ball, wrap it tightly in plastic wrap and freeze. Thaw it out in the refrigerator overnight before using.

  2. What do you mean when you say the flour should be measured exactly as stated? I was always told to scoop and level flour. What other way is there? It doesn’t say in your directions. I was hoping to make these tonight for my son’s school valentine’s day party.

    1. Hi, Whitney! My apologies if that is confusing, for this recipe you don’t need to spoon and level the flour into your measuring cups. You can just measure the flour by scooping it directly from your flour bag/jar or whatever you keep your flour in. If you spoon and level, the weight will be incorrect, resulting in flat cookies. Hope this helps, if you have any more questions or concerns please go ahead and send me an email thesaltymarshmallow@gmail.com

  3. I’m excited to try this recipe! Dumb question, but is one stick of butter the same as one cup butter softened?


    1. Hi, Lesley! Not a dumb question at all! One stick of butter is equal to 1/2 a cup. For this recipe you only need one stick. I hope you enjoy these!

  4. These look yummy! One question….do you flatten the rolled balls when you place them on the baking sheet, or do they flatten out themselves while baking? Thanks for the recipe! Can’t wait to try!

    1. Hi, Michelle! I do not flatten the cookies before baking, if you do they cookies won’t be as thick. Thanks! 🙂

  5. OMG. The stuff of dreams, right here. LOVE a good, soft, tasty sugar cookie, and who could resist those sprinkles!? So fun!