Description
Christmas Cookie Sparkles are delightful, buttery cookies enhanced with cream cheese and almond extract, rolled in colorful sprinkles for a festive touch. These cookies are soft, flavorful, and perfect for holiday celebrations or any special occasion.
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
For Coating
- 3/4 cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together until well combined. Set aside.
- Mix Butter and Cream Cheese: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar and beat until combined and creamy. Then add the egg, vanilla extract, and almond extract, beating on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as necessary to ensure even mixing.
- Add Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The 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, let the dough sit at room temperature for at least 30 minutes before rolling to allow easier handling and proper spreading in the oven.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Prepare Sprinkles: Pour sanding sugar or other sprinkles into a bowl or multiple bowls if using different colors for coating.
- Form and Coat Cookies: Roll the dough into balls about 1 tablespoon each. Roll each ball in the sprinkles to coat completely. Place the coated dough balls 2 inches apart on the prepared baking sheets. Gently press down slightly on each ball using the back of a measuring cup or drinking glass to flatten just a bit.
- Bake the Cookies: Bake in the preheated oven for 13 minutes or until the edges are very lightly browned.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week to keep them fresh and soft.
Notes
- You can make the cookie dough ahead and chill it for up to 3-4 days.
- Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Unbaked cookie dough balls (without sprinkling coating) freeze well for up to 3 months. Thaw at room temperature for 30 minutes before rolling in sprinkles and baking.
- If you don't have almond extract, you can omit it without replacing it.
- Sanding sugar, nonpareils, or jimmies work well for coating and adding festive sparkle. Look for Wilton brand for quality options.
- Use silicone baking mats or parchment paper on baking sheets for easier cleanup and to prevent sticking.
- Allow dough to sit at room temperature for 30 minutes after chilling if it becomes too hard; this helps with rolling and spreading during baking.
- Ensure all wet ingredients are at room temperature to achieve the best texture and mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
