Description
Christmas Cookie Sparkles are festive, buttery sugar cookies coated with colorful sprinkles that add a delightful crunch and eye-catching appeal. These soft, cream cheese-enriched cookies offer a tender texture and subtle almond flavor, perfect for holiday celebrations and cookie exchanges.
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 the flour, baking powder, and salt together in a bowl until fully combined. Set aside to use later.
- Cream Butter and Cheese: In a large bowl using a stand mixer or handheld mixer equipped with a paddle attachment, beat the softened butter and cream cheese on high speed for about 2 minutes until smooth and lightly whipped.
- Add Sugar and Flavors: Add the granulated sugar to the creamed mixture and beat until creamy and combined. Then add the egg, vanilla extract, and almond extract, mixing on high speed for about 1 minute until well incorporated. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet and Dry Ingredients: Add the whisked dry ingredients to the wet mixture and mix on low speed just until 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 chilled longer than 2-3 hours, allow dough to sit at room temperature for 30 minutes before rolling to soften it.
- Preheat Oven 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 cookie removal.
- Form Cookies and Coat with Sprinkles: Roll about 1 tablespoon of dough into balls. Roll each ball in sprinkles to coat evenly. Place dough balls 2 inches apart on the prepared baking sheets. Gently press down each ball with the back of a measuring cup or glass to slightly flatten them.
- Bake Cookies: Bake in the preheated oven for 13 minutes or until the edges of the cookies are just lightly browned.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store: Keep the cookies covered at room temperature. They will stay fresh for up to 1 week.
Notes
- Make Ahead: Cookie dough can be made and refrigerated up to 3-4 days. Baked cookies freeze well for up to 3 months; thaw in the refrigerator overnight and bring to room temperature before serving.
- Freezing Dough: Unbaked dough balls without sprinkles can be frozen up to 3 months; thaw for 30 minutes, roll in sprinkles, then bake as directed.
- Almond Extract: Adds lovely flavor but is optional and can be omitted without replacement.
- Sprinkles: Use sanding sugar, nonpareils, or jimmies as preferred. These can typically be found in grocery baking aisles or specialty baking sets.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let chilled dough sit at room temperature before rolling if it feels too stiff.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
