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
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
Toppings
- 3/4 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
