Description
Delight in these festive Christmas Cookie Sparkles, featuring a soft cream cheese and butter dough studded with vibrant sprinkles. Perfect for holiday celebrations, these cookies offer a tender texture with a light buttery flavor and a sparkling sugary coating for a cheerful treat.
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 thoroughly combined. Set this mixture aside for later use.
- Mix Wet Ingredients: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and cream cheese together on high speed until smooth, about 2 minutes. 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 until all ingredients are well incorporated, scraping down the bowl as needed.
- Form Dough: Add the dry ingredients to the wet ingredients and mix on low speed just until the dough is combined. It will be thick. Cover the dough tightly with aluminum foil or plastic wrap and chill it in the refrigerator for at least 1 hour, or up to 3-4 days. If chilling longer than 2-3 hours, allow the dough to rest at room temperature for 30 minutes before rolling to ease shaping.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Pour sanding sugar into a bowl or divide into multiple bowls if using several sprinkle colors.
- Shape Cookies: Roll the dough into balls about 1 tablespoon each. Roll each dough ball in the sprinkles to coat completely. Place each coated ball on the prepared baking sheets about 2 inches apart. Gently press down each ball with the back of a measuring cup or glass to slightly flatten.
- Bake: Bake the cookies in the preheated oven for 13 minutes, or until the edges are very lightly browned.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Store: Keep the cookies covered at room temperature, where they will stay fresh for up to 1 week.
Notes
- You can prepare the cookie dough and chill it in the refrigerator for up to 3-4 days before baking.
- 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 the sprinkle coating can also be frozen for up to 3 months. To bake, thaw at room temperature for 30 minutes, roll in sanding sugar, and bake as directed.
- Almond extract adds depth of flavor but can be omitted without replacement if desired.
- Use sanding sugar, nonpareils, or jimmies for a colorful sparkly coating; these are usually available in the baking aisle or online in various holiday-themed options.
- For best results, allow chilled dough to soften slightly before rolling to prevent cracking and uneven spreading.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Refer to recommended baking tools such as a stand mixer, silicone mats, and cooling racks for optimal results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
