Description
These Christmas Cookie Sparkles are super soft and creamy cream cheese sugar cookies rolled in festive sprinkles. They offer a buttery, tender texture with a sprinkle-coated crunch, perfect for holiday celebrations and gifting.
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
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together until combined. Set aside.
- Cream Butter and Cheese: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick.
- Chill the Dough: Cover dough tightly with aluminum foil or plastic wrap and chill 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 and baking to ensure cookies spread properly.
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Shape and Coat Cookies: Pour sanding sugar or sprinkles into a bowl. Roll balls of cookie dough, about 1 Tablespoon each, then roll each ball in the sprinkles to coat. Place dough balls 2 inches apart on prepared baking sheets. Gently press down each dough ball to slightly flatten using the back of a measuring cup or glass.
- Bake Cookies: Bake for 13 minutes or until edges are very lightly browned.
- Cool: Remove from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Keep cookies covered at room temperature for up to 1 week.
Notes
- Chilling the dough is essential to prevent spreading and to develop flavor.
- If dough is too hard after chilling, let it sit at room temperature for 30 minutes before rolling.
- Using parchment paper or silicone baking mats ensures easy cookie removal and even baking.
- Mix sprinkles according to your preferred colors and styles for festive presentation.
- Cookies stay fresh for up to one week stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 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
