Description
These Christmas Cookie Sparkles are festive, fun, and perfect for holiday celebrations. Soft yet slightly crisp on the edges, these sugar cookies are coated in vibrant sprinkles that add a delightful crunch and color. Made with cream cheese and almond extract, they have a tender texture and a rich, buttery flavor that’s irresistible.
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
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a bowl until well combined. Set aside.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together on high speed using a handheld or stand mixer fitted with a paddle attachment until relatively smooth, about 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar and beat until creamy and combined. Then add the egg, vanilla extract, and almond extract, beating on high speed for about 1 minute. Scrape down the sides and bottom of the bowl to ensure everything is integrated.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined into a thick dough.
- Chill the 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, let sit at room temperature for at least 30 minutes before rolling.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Form Cookies and Coat: Roll about 1 tablespoon of dough into balls. Roll each ball in the sprinkles to coat evenly. Place dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the back of a measuring cup or drinking glass.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes or until the edges are very lightly browned.
- Cool the Cookies: Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the Cookies: Once cooled, store the cookies covered at room temperature for up to 1 week.
Notes
- You can make the cookie dough ahead and chill for up to 3-4 days for convenience.
- Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- Unbaked cookie dough balls without sprinkles can also be frozen for up to 3 months; thaw slightly before coating with sprinkles and baking.
- Almond extract is optional but adds a lovely flavor; it can be omitted without replacement.
- Sanding sugar, nonpareils, and jimmies all work well; use your favorite or a mix for colorful sparkle.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Letting chilled dough sit at room temperature before baking helps cookies spread properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
