Nothing quite says festive cheer like a little sparkle on your holiday treats, and this Christmas Cookie Sparkles Recipe brings that exact joy. These delightful cookies are buttery, soft, and crowned with a burst of colorful sprinkles that add both crunch and charm. They’re perfect for sharing (or sneaking a few yourself)!
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Why You'll Love This Recipe
I truly get excited every holiday season when I make these Christmas Cookie Sparkles. The combo of cream cheese with butter keeps them irresistibly soft, and those colorful sparkles on top just put me in the festive mood. Seriously, they bring smiles before even tasting!
- Perfect Texture: The blend of cream cheese and butter creates a tender crumb that melts in your mouth.
- Easy to Customize: You can swap sprinkles and extracts to make the cookies uniquely yours every time.
- Make-Ahead Friendly: The dough can chill for days, making holiday prep less stressful.
- Festive Appeal: Those sparkles on top aren’t just pretty—they add fun texture and crunch that’s downright addictive.
Ingredients & Why They Work
Each ingredient in the Christmas Cookie Sparkles Recipe serves a special purpose, coming together to create these magical cookies. From the cream cheese that adds softness to the sprinkles that make each bite joyful, here’s a breakdown.
- All-purpose flour: The backbone of every cookie, it provides structure without making your cookie tough.
- Baking powder: Gives just enough lift so the cookies aren’t dense, balancing a soft crumb.
- Salt: Enhances the sweetness and rounds out the flavors beautifully.
- Unsalted butter: Adds rich flavor and tenderness; using unsalted lets you control the salt precisely.
- Cream cheese: This little secret ingredient makes the cookie texture unbelievably soft and tender.
- Granulated sugar: Sweetens the dough while helping to create a slight crisp edge on each cookie.
- Egg: Brings moisture, richness, and binds everything together.
- Vanilla extract: A classic, warm flavor that’s essential in any cookie recipe.
- Almond extract (optional): Just a touch adds a lovely nutty note that elevates the flavor—a personal favorite addition.
- Sprinkles: These aren’t just decoration; sanding sugar and jimmies add texture and that whimsical sparkle that makes these cookies holiday stars.
Make It Your Way
I love that the Christmas Cookie Sparkles Recipe invites creativity. Some years, I swap the almond extract for orange zest or add a sprinkle of cinnamon for a warm twist. You can easily play with sprinkles colors to match any holiday vibe or theme you’re going for.
- Variation: Last Christmas, I added a teaspoon of finely chopped crystallized ginger— it gave a zesty contrast that everyone loved.
- Dietary swaps: For those who avoid dairy, I’ve experimented with vegan butter and cream cheese alternatives with decent success.
- Flavor twists: Try swapping vanilla for peppermint extract for an extra festive pop.
Step-by-Step: How I Make Christmas Cookie Sparkles Recipe
Step 1: Whisking the Dry Ingredients Together
Start by combining your all-purpose flour, baking powder, and salt in a bowl. I like to whisk these together to ensure they’re evenly mixed — it’s a small step that pays off by giving you perfectly balanced cookies without any baking powder clumps sneaking through.
Step 2: Cream Butter and Cream Cheese Until Dreamy
In a large bowl, beat the softened butter and cream cheese on high speed until smooth, about two minutes. This part is key for that soft, tender crumb. Then add sugar and continue beating until creamy—this ensures your sugar begins dissolving into the fat, setting you up for a lovely cookie texture.
Step 3: Add Egg and Extracts
Next, beat in the egg, vanilla extract, and almond extract until everything is fully combined. I like to scrape down the bowl a couple of times here — it helps mix everything evenly so the cookies bake uniformly.
Step 4: Combine Wet and Dry
Now, mix the dry ingredients into the wet on low speed until just combined. The dough will be quite thick but manageable. At this point, cover and chill it — I usually let mine cool for an hour, though you can refrigerate it for up to four days! Just remember to bring it back to room temp before baking if chilled longer.
Step 5: Roll, Coat, and Bake
Preheat your oven to 350°F (177°C) and line baking sheets. I like to use parchment paper — makes cleanup a breeze. Roll dough into tablespoon-sized balls and roll each in your chosen sprinkles or sanding sugar. Place them spaced 2 inches apart, then gently flatten slightly with a glass bottom. Bake for 12-13 minutes until edges turn just golden.
Step 6: Cool and Celebrate
Let the cookies cool on the sheets for 5 minutes (this helps them set), then move to a wire rack to cool fully. Watch those sparkles glisten as you wait. The smell alone will have your family hovering!
Top Tip
Having made these cookies dozens of times, I've learned several tricks that can really elevate your Christmas Cookie Sparkles Recipe experience and ensure your cookies turn out perfectly every batch.
- Room Temperature Ingredients: Always start with butter, cream cheese, and egg at room temp to get a smooth batter that mixes evenly.
- Chill Longer for Flavor: Chilling the dough intensifies flavors and helps prevent cookies from spreading too much, which makes those sparkles stay put.
- Sanding Sugar vs. Nonpareils: For that perfect sparkle crunch, I find sanding sugar works best because it holds texture after baking.
- Press Gently: When flattening dough balls, don’t press too hard or the sprinkles will smear—light pressure keeps decoration beautiful and cookies tender.
How to Serve Christmas Cookie Sparkles Recipe
Garnishes
I often dust a tiny pinch of powdered sugar over the cookies for an extra snowy look, but honestly, the sprinkles are the star garnish I adore. Sometimes I mix in a few sparkling edible glitter flakes for grown-ups—it’s the smallest touch but adds glam.
Side Dishes
These cookies pair beautifully with a hot cup of peppermint tea, mulled cider, or classic eggnog. For a festive treat table, I like to add them alongside salted caramel popcorn and gingerbread for a mix of flavors.
Creative Ways to Present
Last year, I layered these cookies in a clear glass jar alternating with dusted powdered sugar for a frosted snow effect. Another time, I arranged them on colorful holiday platters interspersed with fresh cranberries and sprigs of rosemary for that fresh pine aroma.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to a week. I’ve found keeping them away from humid spots in the kitchen helps them stay crisp on the edges while soft inside.
Freezing
You can freeze baked cookies in sealed bags for up to 3 months without losing their charm. Unbaked dough balls freeze well too—just thaw and roll in sprinkles right before baking. I always label mine with the date to keep things organized.
Reheating
To bring frozen cookies back to life, I gently warm them in a 300°F oven for about 5 minutes. It helps refresh that soft center and re-crisps the edges without drying them out.
Frequently Asked Questions:
Yes! The almond extract is optional and can be omitted without affecting the cookie’s texture. If you skip it, you can simply add a little extra vanilla extract for balanced flavor.
I recommend sanding sugar for the best sparkle and crunch as it holds up well during baking. You can also mix in nonpareils or jimmies to match your holiday color scheme. Avoid too soft sprinkles that might melt and lose their texture.
You can chill the dough for anywhere from 1 hour up to 3-4 days. If chilling longer than 2-3 hours, bring the dough to room temperature for about 30 minutes before rolling to prevent cracking and to ensure good spreading.
Absolutely! The dough can be made and refrigerated days ahead, and baked fresh whenever you’re ready. You can also freeze baked cookies or unbaked dough balls to enjoy throughout the season with great results.
Final Thoughts
Honestly, this Christmas Cookie Sparkles Recipe has become one of my holiday staples because it balances simplicity with show-stopping results. The soft, buttery base paired with those joyful sparkles just feels like a warm holiday hug. I really hope you make these this season and find as much joy biting into them as I do sharing them with friends and family.
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Christmas Cookie Sparkles 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
Christmas Cookie Sparkles are delightful, buttery sugar cookies enhanced with cream cheese and almond extract, coated in colorful sprinkles for a festive touch. Perfect for holiday celebrations, these cookies bake to a light golden edge with a soft texture and a sparkle of sweetness on every bite.
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
Toppings
- ¾ cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together until evenly combined. Set this mixture aside for later use.
- Cream Butter and Cheese: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and cream cheese on high speed until relatively smooth, about 2 minutes.
- Add Sugar and Flavors: Add the granulated sugar to the butter and cream cheese mixture and beat until creamy and well combined. Then add the egg, vanilla extract, and almond extract, beating on high speed until the mixture is fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure everything is mixed thoroughly.
- Incorporate Dry Ingredients: Add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be thick; do not overmix.
- Chill Dough: Cover the dough tightly with aluminum foil or plastic wrap and chill it in the refrigerator for at least 1 hour and up to 3-4 days. For chilling longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking to ensure proper spreading.
- Prepare to Bake: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Shape and Coat Cookies: Roll the chilled dough into 1 tablespoon-sized balls. Roll each ball in your choice of sprinkles (sanding sugar, nonpareils, or jimmies) to coat thoroughly. Place each dough ball about 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 the cookies for 13 minutes or until the edges are very lightly browned.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring the cookies to a wire rack to cool completely.
- Store Cookies: Keep the cookies fresh by covering them at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Cookie dough can be made and chilled in the refrigerator 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 sprinkles coating) freeze well for up to 3 months. Thaw for 30 minutes at room temperature, then roll in sprinkles and bake as directed.
- You can omit the almond extract if desired; it adds a nice flavor but isn’t necessary.
- Sprinkles options include sanding sugar, nonpareils, and jimmies. Typically found in the baking aisle of most grocery stores, Wilton brand is recommended.
- Using parchment paper or silicone baking mats is highly recommended for even baking and easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
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