Description
Christmas Cookie Sparkles are delightful festive sugar cookies coated with colorful sprinkles. These soft, buttery cookies with a hint of cream cheese and almond extract offer a perfect holiday treat that’s easy to make and perfect for sharing.
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*
Coating
- 3/4 cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Mix Dry Ingredients: Whisk the flour, baking powder, and salt together until thoroughly combined. Set this mixture aside for later.
- Cream Butter and Cheese: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on high speed until smooth and creamy, about 2 minutes.
- Add Sugar and Flavors: Add the granulated sugar to the butter and cream cheese mixture. Beat again until combined and creamy. Then add the egg, vanilla extract, and almond extract, beating on high speed for about 1 minute until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are mixed.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick at this stage.
- 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, allow the dough to sit at room temperature for at least 30 minutes before rolling to soften.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare Sprinkles: Pour your chosen sanding sugar or sprinkles into a bowl or multiple bowls if using different colors for coating.
- Shape and Coat Cookies: Roll the chilled dough into approximately 1 tablespoon-sized balls. Roll each ball in the sprinkles to coat thoroughly. Place the coated dough balls 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a measuring cup or glass to slightly flatten them.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes or until they are very lightly browned around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- You can make the cookie dough ahead and chill it in the refrigerator 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 the sprinkle coating freeze well up to 3 months; let them sit at room temperature for 30 minutes before rolling in sprinkles and baking.
- Almond extract adds a lovely flavor but can be omitted without replacement if preferred.
- Use sanding sugar, nonpareils, or jimmies for the sprinkles. Wilton brand sanding sugar is recommended and commonly found in baking aisles.
- For best results, use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Allow dough to soften slightly after chilling to ensure cookies spread properly during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 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: 30 mg
