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
Scale
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 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
- 1/2 teaspoon almond extract
Topping
- 3/4 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
