The holidays get even more magical with a batch of these sparkling delights. This Sparkling Christmas Cookie Recipe is the perfect mix of buttery, soft cookies with a festive, crunchy sprinkle coating that truly makes every bite sparkle — inside and out.
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Why You'll Love This Recipe
I've made plenty of holiday cookies over the years, but this Sparkling Christmas Cookie Recipe stands out because it's not only beautiful but also wonderfully tender and flavorful. It's like a little party in cookie form — festive on the outside with sprinkles and silky soft inside, thanks to the cream cheese.
- Deliciously Soft Texture: The addition of cream cheese creates the softest, melt-in-your-mouth cookies you'll love sharing.
- Easy to Make: This cookie dough comes together quickly, and chilling helps deepen the flavor while making it easy to handle.
- Festive Sparkle: Coating the dough balls in colorful sprinkles or sanding sugar adds a joyful crunch and sparkle that'll charm all ages.
- Make Ahead Friendly: Chill the dough up to 4 days or freeze leftovers for freshness well into the season.
Ingredients & Why They Work
This recipe balances classic cookie ingredients with the unique addition of cream cheese, which not only tenderizes the dough but adds subtle richness. Plus, the careful combination of vanilla and almond extracts enhances the festive flavor without overpowering the sprinkles' fun crunch. Here’s a quick rundown of what’s in it—and why each ingredient is a star.
- All-purpose flour: The foundation for the dough, chosen because it provides just the right structure without making the cookies tough.
- Baking powder: Gives the cookies a gentle rise, keeping them light and soft rather than flat or dense.
- Salt: Enhances all the other flavors and balances the sweetness perfectly.
- Unsalted butter: Softened to room temp, it’s key for creaminess and richness—you’ll want to give it enough time to soften properly.
- Cream cheese: This is the secret weapon for a tender crumb and slight tang that makes these cookies stand apart.
- Granulated sugar: Sweetness and slight crispness come from sugar; it also helps the cookies brown beautifully.
- Egg: Adds moisture and binds everything together smoothly.
- Pure vanilla extract: A holiday essential, it adds warm, comforting notes to the dough.
- Almond extract: Optional but highly recommended for a subtle nutty aroma that pairs perfectly with the sprinkles.
- Sprinkles (sanding sugar, nonpareils, or jimmies): These provide the sparkle, crunch, and that festive pop of color that’s just plain fun.
Make It Your Way
One of my favorite things about this Sparkling Christmas Cookie Recipe is how easy it is to tweak. Sometimes I swap the almond extract for orange zest to brighten things up or use only gold and white sanding sugar for a more elegant holiday look. Feel free to get creative or adjust flavors to suit your family’s favorites.
- Variation: I once mixed peppermint extract instead of almond for a fun mint twist—totally festive and refreshing!
- Dietary tweaks: For dairy-free, try using vegan butter and cream cheese alternatives and see how the texture changes (still delicious but a bit different).
- Sprinkle swaps: Use themed sprinkles for other holidays or events—birthday versions come out just as joyful!
Step-by-Step: How I Make Sparkling Christmas Cookie Recipe
Step 1: Whisk dry ingredients with care
I always start by whisking my flour, baking powder, and salt together in a bowl. This step is key to ensuring even distribution and a light texture. If you skip this, some cookies might have uneven rising or salty spots—something you don't want around your Christmas table!
Step 2: Beat butter and cream cheese until smooth
Using either a hand or stand mixer, I beat the softened butter and cream cheese on high speed for roughly two minutes. You want them to be relatively smooth before adding the sugar. This smoothness helps the sugar incorporate evenly and creates that soft, tender texture.
Step 3: Add sugar, egg, and extracts
Once the butter-cream cheese mix is creamy, I add the sugar and beat until combined. Then, the egg, vanilla, and almond extract go in, mixed on high speed again. Be sure to scrape down the sides and corners of your bowl midway through to grab all those flavor pockets.
Step 4: Incorporate the dry ingredients
Switch your mixer to low speed and add the whisked dry ingredients gradually. The dough will become pretty thick—totally normal! At this point, cover and chill it. Cooling the dough helps flavors meld and makes it easier to roll later.
Step 5: Roll dough balls and coat with sprinkles
After chilling, scoop out tablespoons of dough and roll them into balls. I love this part because it’s so easy to get creative with the sprinkle coating! Pour your sanding sugar or sprinkles in a bowl and roll each dough ball around until fully coated—don’t be shy; those sprinkles look so festive on every cookie.
Step 6: Bake and cool
Place the sprinkled dough balls two inches apart on parchment-lined sheets, then gently press each ball flat using the back of a glass or measuring cup. Bake at 350°F (177°C) for 12-13 minutes, until edges just start to brown. Let them cool on the sheet for 5 minutes before moving to a wire rack to cool completely. Patience here = perfect texture!
Top Tip
From years of baking these cookies, I’ve learned that tiny details make a huge difference in how they turn out. These tips will give you that same sparkling success every time.
- Butter & Cream Cheese Softness: Make sure both are fully softened but not melted—this balance ensures smooth mixing and the best texture.
- Chilling Time: Don’t skip chilling! It prevents cookies from spreading too much and deepens flavor. If you need to chill longer than 3 hours, bring dough back to room temp before shaping.
- Use the Right Sprinkles: I swear by sanding sugar for sparkle and crunch. Regular sprinkles work, too, but avoid overly soft or very large ones.
- Gentle Pressing: Press dough balls gently to flatten—too hard presses make them dense, too light and they won’t spread evenly.
How to Serve Sparkling Christmas Cookie Recipe
Garnishes
I usually keep it simple and let the sprinkles do the talking, but sometimes I dust the cooled cookies lightly with powdered sugar for an extra snowy look. Occasionally, a drizzle of white chocolate adds a creamy contrast and looks gorgeous too. I find that colorful sprinkles really hit the festive vibe best, especially when served on holiday platters.
Side Dishes
These cookies are perfect alongside a warm cup of cocoa or mulled cider. I love pairing them with cheese boards or other holiday treats like peppermint bark or spiced nuts—adding a sweet cookie in the mix rounds out any party spread beautifully.
Creative Ways to Present
For gatherings, I like arranging the cookies in festive shapes on serving trays—think Christmas trees or wreaths made with extra sprinkles. Wrapping them individually in cellophane with ribbons also makes for charming edible gifts that friends and neighbors really appreciate.
Make Ahead and Storage
Storing Leftovers
These cookies stay fresh for about a week in an airtight container at room temperature. I usually stack them between layers of parchment paper to keep the sprinkles intact and avoid any sticky messes.
Freezing
I freeze baked cookies wrapped tightly in plastic and then in a container or freezer bag. When thawing, I let them come to room temperature slowly on the counter to keep the texture perfect. You can also freeze unbaked dough balls (without sprinkles) and roll them in sanding sugar right before baking—it’s a great time saver.
Reheating
If you want to warm leftovers, microwave for 10-15 seconds or briefly heat in a 300°F oven for 5 minutes; this revives that fresh-baked soft texture and melts the butter inside slightly, making these sparkly cookies just as delightful as day one.
Frequently Asked Questions:
You can omit the cream cheese, but it does change the texture. Cream cheese keeps the cookies extra soft and adds subtle tang, so leaving it out will make cookies a bit firmer and less rich. If you skip it, consider adding a teaspoon of lemon juice to brighten the flavor.
To keep sprinkles sticking well, roll the dough balls generously in sanding sugar or use sprinkles that have a bit of rough texture, like nonpareils. Pressing the dough balls gently after coating helps them adhere better during baking. Also, chilling the dough helps the sprinkles stick during melting and rising.
Absolutely! This dough tastes even better after chilling for a day or two. You can refrigerate it tightly wrapped for up to 3-4 days, or freeze the shaped dough balls (without sprinkles) for up to 3 months. Just thaw and roll them in sprinkles before baking.
Sanding sugar is my go-to because it adds sparkle and a bit of crunch. Nonpareils and jimmies also work well, but avoid sprinkles that melt too much or lose their shape when baked. You can blend colors or stick to a classic red and green palette to match your holiday décor.
Final Thoughts
This Sparkling Christmas Cookie Recipe has become my go-to for holiday baking — part tradition, part festive magic. Sharing these pretty, soft, and fun-to-eat cookies always brings smiles and warm memories around the kitchen table. I hope you’ll give them a try and make your season glitter a little brighter, one delicious bite at a time.
Print
Sparkling Christmas Cookie Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 28 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Cookie Sparkles are soft, creamy, and bursting with festive sprinkles. Made with a luscious cream cheese and butter base, these cookies are perfect for holiday celebrations and can be made ahead for convenience.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 ounces (57g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Topping
- ¾ cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl until well combined. Set aside for later use.
- Cream Butter and Cream Cheese: In a large bowl, using a handheld or stand mixer with paddle attachment, beat the softened butter and cream cheese on high speed for about 2 minutes until relatively smooth and creamy.
- Add Sugar and Flavorings: Add granulated sugar to the butter mixture and beat until fully combined and creamy. Then add the egg, vanilla extract, and almond extract, beating on high speed for about 1 minute to incorporate.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture while mixing on low speed until just combined. The resulting dough will be thick.
- Chill Dough: Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 3-4 days. If chilling longer than 2-3 hours, before rolling, allow dough to sit at room temperature for 30 minutes to soften.
- Prepare Oven and Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
- Roll and Coat Dough Balls: Pour sprinkles or sanding sugar into a bowl (use separate bowls for multiple colors). Roll dough into 1 tablespoon-sized balls, then roll each ball in the sprinkles to evenly coat.
- Arrange and Flatten: Place dough balls 2 inches apart on baking sheets. Using the back of a measuring cup or glass, gently press down each ball to slightly flatten.
- Bake Cookies: Bake for 12-13 minutes until the edges are very lightly browned.
- Cool Cookies: Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can make the dough ahead and refrigerate for up to 3-4 days before baking.
- Baked cookies freeze well up to 3 months; thaw overnight in refrigerator before serving.
- Unbaked dough balls without sprinkling can also be frozen up to 3 months; thaw for 30 minutes at room temperature, then roll in sprinkles before baking.
- Almond extract is optional but adds wonderful flavor; it can be omitted without replacement.
- Use sanding sugar, nonpareils, or jimmies for festive decoration; readily available at grocery or baking specialty stores.
- Always use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Allow dough to soften slightly if chilled longer than a couple of hours for easier rolling and even cookie spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
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